Description
Indulge in a hearty pot roast with tender vegetables, perfect for any family gathering.
Ingredients
Scale
- 3 pounds chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 4 medium carrots, chopped
- 2 medium onions, quartered
- 3 cloves garlic, minced
- 4 large potatoes, quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Preheat your oven to 300°F (150°C).
- In a large pot, heat olive oil over medium-high heat.
- Season the chuck roast with salt and pepper, then brown it on all sides in the pot.
- Add the broth, carrots, onions, garlic, potatoes, rosemary, and thyme to the pot.
- Cover and transfer the pot to the preheated oven.
- Cook for 3-4 hours, or until the meat is tender.
- Remove from the oven, serve, and enjoy!
Notes
- For a richer flavor, sear the roast before adding the broth.
- Feel free to add more vegetables like parsnips or celery.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 90mg
Keywords: Pot Roast with Vegetables