Description
A comforting and hearty pot roast with tender beef, soft vegetables, and a rich, savory broth that develops deep flavor through slow cooking.
Ingredients
Scale
- 3 pounds beef chuck roast
- 4 large carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 1 large yellow onion, chopped
- 4 garlic cloves, crushed
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 300°F.
- Season the beef chuck roast with salt and black pepper on all sides.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the beef on all sides until deeply browned, then remove and set aside.
- Add chopped onion, garlic, and celery to the pot and cook until softened.
- Stir in tomato paste and cook briefly to deepen flavor.
- Pour in beef broth and stir to combine.
- Return the beef to the pot and add carrots, rosemary, and thyme.
- Cover and transfer to the oven, cook for 3 hours until the beef is fork tender.
- Remove herbs, taste the broth, and adjust seasoning if needed.
- Slice or shred the beef and serve with vegetables and broth.
Notes
- Sear the beef well to build deep flavor
- Use fresh herbs for the best aroma and taste
- Let the roast rest before slicing to keep it juicy
- This dish tastes even better the next day
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg
Keywords: pot roast, beef roast, slow cooked beef, comfort food, dutch oven dinner