If you're craving a comforting, hearty meal that will have your family coming back for seconds, look no further than this mouthwatering Pot Roast with Green Beans! This classic American dish combines tender, juicy meat with vibrant vegetables, creating a symphony of flavors that will tantalize your taste buds. With a prep time of just 20 minutes and a slow-cooking magic that transforms simple ingredients into a culinary masterpiece, this recipe is perfect for busy weeknights or special gatherings. Get ready to impress your loved ones with a pot roast that's so delicious, you'll want to make it again and again!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs pot roast
- 1 lb green beans
- 2 cups beef broth
- 1 onion, chopped
- 3 carrots, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove the pot roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the meat dry with paper towels and generously season all sides with salt and pepper.
- Preheat the oven to 325°F (165°C). Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and sear the pot roast on all sides until a deep golden-brown crust forms, about 4-5 minutes per side.
- Remove the roast from the pot and set aside. In the same pot, sauté the chopped onions and garlic until fragrant and slightly softened, about 3-4 minutes.
- Return the pot roast to the pot and add beef broth. The liquid should come about halfway up the sides of the meat. Add chopped carrots around the roast.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Slow cook for approximately 3 hours, or until the meat is extremely tender and can be easily pulled apart with a fork.
- During the last 30 minutes of cooking, prepare the green beans. Trim the ends and cut into bite-sized pieces if desired.
- Remove the pot roast from the oven. Transfer the meat to a cutting board and let it rest for 10-15 minutes before slicing.
- In the same pot, add the prepared green beans to the cooking liquid. If needed, return the pot to the stovetop and simmer the beans for 5-7 minutes until tender but still crisp.
- Slice the pot roast against the grain and arrange on a serving platter. Surround with the cooked green beans and carrots. Spoon some of the cooking liquid over the meat for added moisture and flavor.
- Serve hot, garnishing with fresh herbs like parsley or thyme if desired. Accompany with crusty bread or mashed potatoes to soak up the delicious cooking juices.
Tips
- Bring the Roast to Room Temperature: For even cooking, remove the pot roast from the refrigerator about 30 minutes before you start cooking. This helps the meat cook more evenly.
- Sear for Flavor: Don't skip the searing step! Browning the roast on all sides creates a rich, flavorful crust that enhances the overall taste of the dish.
- Use Quality Broth: The beef broth is crucial for flavor. Opt for a high-quality broth or homemade stock for the best results.
- Check for Tenderness: Cooking times can vary based on the size of your roast. Check for tenderness after
- 5 hours; it should be fork-tender and easily shredded.
- Perfectly Cooked Green Beans: To keep your green beans crisp and vibrant, add them to the pot during the last 30 minutes of cooking. This way, they won't overcook and lose their bright color.
- Rest the Meat: After removing the pot roast from the oven, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
- Serve with Sides: Pair your pot roast with crusty bread or creamy mashed potatoes to soak up the delicious cooking juices and elevate your meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 40g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 120mg
