Description
A simple and hearty pot roast perfect for a relaxed Sunday meal. Tender beef slow-cooked with vegetables in a rich broth.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 carrots, chopped
- 3 potatoes, cubed
- 1 onion, sliced
- 2 cups beef broth
Instructions
- Preheat oven to 325°F.
- Season beef with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until browned.
- Remove beef and add carrots, potatoes, and onion to the pot. Cook for 5 minutes.
- Return beef to the pot and pour in beef broth.
- Cover and bake for 3-4 hours until beef is tender.
- Remove from oven and let rest for 10 minutes before serving.
Notes
- For extra flavor, add a splash of red wine to the broth.
- Use a slow cooker on low for 8 hours if preferred.
- Leftovers taste even better the next day.
- Prep Time: 20 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Oven/Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: easy pot roast, Sunday dinner, beef recipe, slow-cooked meal