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Pot Roast

A tender and flavorful pot roast slow cooked in a Dutch oven with carrots, potatoes, and rich beef broth for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3-4 pounds chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 onion chopped
  • 4 carrots cut into chunks
  • 4 potatoes quartered
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf

Equipment

  • Large Dutch oven or heavy pot
  • Sharp knife
  • Cutting board
  • Meat thermometer
  • Wooden spoon

Method
 

  1. Preheat oven to 300°F (150°C).
  2. Chop the onion, carrots, and potatoes into even chunks and set aside.
  3. Rub the chuck roast all over with salt, black pepper, and garlic powder.
  4. Heat olive oil in a Dutch oven over medium-high heat and sear the roast for 4-5 minutes on each side until browned.
  5. Remove the roast and add the chopped onion, carrots, and potatoes to the pot; sauté for 5 minutes.
  6. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release browned bits.
  7. Return the roast to the pot, add dried thyme and bay leaf, and nestle the vegetables around the meat.
  8. Cover the pot and place it in the preheated oven; cook for 3 hours or until the meat is fork-tender.
  9. Remove the pot from the oven and let the roast rest for 15 minutes before slicing and serving with the vegetables and broth.

Notes

Let the roast rest for at least 15 minutes before slicing to retain its juices.