Get ready to transform your kitchen into a haven of irresistible aromas and melt-in-your-mouth goodness! This classic pot roast recipe isn't just a meal - it's a culinary journey that brings together generations of home cooking expertise. Imagine a dish so tender it falls apart at the mere touch of a fork, packed with rich flavors that tell a story of love, tradition, and pure comfort food magic.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb chuck roast
- 4 carrots, chopped
- 3 potatoes, diced
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove the chuck roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Pat the chuck roast dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season the roast generously on all sides with salt, pepper, and 1 tsp of dried rosemary, pressing the seasonings into the meat.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- Carefully place the roast in the hot oil and sear for 4-5 minutes on each side until a deep golden-brown crust forms, creating a flavorful exterior.
- Remove the roast and set aside. In the same pot, add chopped onions and minced garlic, sautéing for 2-3 minutes until fragrant and slightly softened.
- Return the roast to the pot and add beef broth, remaining rosemary, chopped carrots, and diced potatoes around the meat.
- Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C).
- Slow cook the roast for approximately 3 hours, or until the meat is tender and easily pulls apart with a fork.
- Remove from oven and let rest for 15-20 minutes before slicing against the grain.
- Serve hot with the vegetables and pan juices, creating a hearty and comforting meal.
Tips
- Temperature Matters: Always let your chuck roast sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Moisture is the Enemy of Searing: Pat the meat completely dry with paper towels to achieve that gorgeous golden-brown crust that locks in flavor.
- Low and Slow is the Secret: Cooking at a low temperature (325°F) for a longer time breaks down tough connective tissues, creating incredibly tender meat.
- Don't Rush the Resting: Allow the roast to rest 15-20 minutes after cooking. This helps redistribute the juices, keeping the meat moist and flavorful.
- Slicing Technique: Always slice against the grain to ensure the most tender and easy-to-eat pieces.
- Bonus Flavor Hack: For an extra depth of flavor, consider adding a splash of red wine or a tablespoon of tomato paste to your beef broth.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
