Description
A classic slow-cooked beef pot roast with tender potatoes and carrots, perfect for a comforting family dinner.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 cups beef broth
- 4 large potatoes, quartered
- 6 carrots, cut into 2-inch pieces
- Salt and pepper to taste
- 2 bay leaves
- 1 teaspoon dried thyme
Instructions
- Season the beef chuck roast with salt and pepper.
- Heat olive oil in a large pot over medium-high heat and brown the roast on all sides, about 5 minutes per side.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
- Pour in the beef broth and add bay leaves and dried thyme.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add the quartered potatoes and carrot pieces to the pot.
- Continue simmering for another 1-2 hours, or until the meat and vegetables are tender.
- Remove from heat, let rest for 10 minutes, then slice and serve.
Notes
For a thicker sauce, mix 2 tablespoons of flour with water and stir into the pot during the last 15 minutes of cooking. Ensure meat is cooked to an internal temperature of 145°F.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 25g
- Protein: 35g