Pot Roast

Name: Pot Roast
Cook time: 240 min
Total time: 240 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 roasts of Boneless Beef Chuck Roast, about 3.5 lb; 2 tsp Kosher Salt; 1 1/2 tsp Pepper (Black), freshly ground; 2 tbsp All-purpose Flour, for dredging; 2 tbsp Vegetable Oil; 2 large Yellow Onions, thickly sliced; 4 cloves of Garlic, smashed; 4 large Carrots, cut into 2-inch chunks; 3 stalks of Celery, cut into 2-inch pieces; 2 lbs Yukon Gold Potatoes, halved (or quartered if large); 1 tbsp Tomato Paste; 1 tbsp Worcestershire Sauce; 3 cups Beef Broth; 4 sprigs of Thyme, fresh; 1 sprigs of Rosemary, fresh; 2 Bay Leaves

This classic pot roast yields a deeply flavored, fork-tender beef braised with hearty vegetables and a rich, savory gravy. Slow-cooked until meltingly soft, it's a comforting one-pot meal that fills the kitchen with warm, homey aromas. Serve slices of the roast with buttery potatoes and spoonfuls of the braising sauce for a satisfying family dinner.

This classic pot roast yields a deeply flavored, fork-tender beef braised with hearty vegetables and a rich, savory gravy. Slow-co... Show more

Traditional American Recipe

Health Grade

A- · Excellent

Rating

4.3

Time

4 hrs

Price

2,93 €

Calories

668 kcal

healthy

one pot

high protein

low carb

Method

Prep the vegetables

Rinse and dry the produce. Slice the Yellow Onion into thick wedges, smash the Garlic cloves with the flat side of a knife, cut the Carrots into 2-inch chunks, cut the Celery into 2-inch pieces, and halve the Yukon Gold Potatoes; quarter them if they’re especially large.

Preheat the oven

Set a rack in the lower third of the oven and heat it to 325° F.

Season and dredge

Pat the Boneless Beef Chuck Roast dry with paper towels, then season it all over with the Kosher Salt and freshly ground Pepper (Black). Sprinkle the All-purpose Flour over the roast and rub it in lightly so every side is coated in a thin, even layer; shake off any excess.

Sear the roast

Heat the Vegetable Oil in a Dutch oven or other heavy ovenproof pot with a lid over medium-high heat. When the oil shimmers, add the roast and sear it for 4 minutes without moving it, then flip and sear the other side for 4 minutes more, until a deep brown crust forms. Transfer the roast to a plate and leave the browned bits in the pot.

Cook the vegetables

Lower the heat to medium. Add the onion, carrots, and celery to the drippings and cook, stirring often, until the onion softens and the edges start to pick up color, about 5 minutes. Stir in the Tomato Paste and cook 1 minute more, stirring constantly, until fragrant and the paste darkens.

Deglaze the pot

Pour in the Worcestershire Sauce and Beef Broth, scraping up every browned bit from the bottom of the pot. Stir in the Thyme, Rosemary, and Bay Leaf, then let the liquid come to a gentle simmer for 2 minutes.

Braise the roast

Return the roast to the pot, nestling it into the vegetables and liquid. Bring everything to a gentle simmer, cover tightly, and bake at 325° F for 2 hours. Add the potatoes around the roast, cover again, and bake 45 minutes more, until the beef is fork-tender and the potatoes are soft all the way through. Take the pot out and let it rest 15 minutes before slicing.

Rest and serve

Lift out the thyme sprigs, rosemary sprig, and bay leaves. Slice or shred the beef against the grain, then spoon the onions, carrots, celery, potatoes, and pan juices over the top and serve warm.