Get ready to transform your ordinary dinner into an extraordinary culinary experience with this classic American Pot Roast that promises to melt in your mouth and warm your soul. Imagine tender, succulent chuck roast slowly braised to perfection, surrounded by golden carrots and hearty potatoes, creating a symphony of flavors that will transport you straight to grandma's kitchen. This isn't just a meal – it's a comforting journey that turns simple ingredients into a spectacular feast that will have everyone at your table asking for the recipe!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6-8 servings
Ingredients
- 3-4 lbs chuck roast
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, quartered
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme and rosemary
Instructions
- Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels and generously season all sides with salt and pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and sear the chuck roast on all sides until a deep golden-brown crust forms, about 4-5 minutes per side. Remove the roast and set aside.
- In the same pot, add chopped onions and minced garlic. Sauté for 2-3 minutes until the onions become translucent and fragrant.
- Stir in the tomato paste, coating the onions and garlic. Pour in the beef broth, scraping the bottom of the pot to release any browned bits.
- Return the roast to the pot and add fresh thyme and rosemary sprigs. The liquid should come about halfway up the sides of the roast.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for
- 5 hours, maintaining a low and slow temperature.
- After
- 5 hours, add the chopped carrots and potatoes around the roast. Return to the oven and continue cooking for an additional 30-45 minutes until the vegetables are tender and the meat is fall-apart soft.
- Remove from the oven and let the roast rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Transfer the roast to a cutting board, slice against the grain, and serve with the roasted vegetables and pan juices.
Tips
- Choose the Right Cut: Chuck roast is your best friend for this recipe – its marbling ensures maximum tenderness and flavor.
- Pat Meat Dry Before Searing: This crucial step helps create that beautiful golden-brown crust that locks in juices and develops deep, rich flavors.
- Low and Slow is the Key: Cooking at a low temperature for several hours breaks down tough connective tissues, resulting in melt-in-your-mouth meat.
- Don't Rush the Resting: Letting the roast rest after cooking allows juices to redistribute, ensuring each slice is incredibly juicy.
- Fresh Herbs Matter: Use fresh thyme and rosemary if possible – they make a world of difference in depth of flavor compared to dried herbs.
- Check Liquid Levels: Ensure your broth covers about halfway up the roast to keep it moist during the long cooking process.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
