Simple, perfect, tender pot roast with roasted carrots, potatoes and onions. Perfect Sunday dinner!
Recipe by Our Best Bites on March 20, 2017
Ingredients
3-4 lb boneless chuck roast
kosher salt
black pepper
2 tablespoons olive oil or butter
3-4 whole carrots cut into 3" pieces or 8 oz baby carrots
1 large onion
1.5 lbs potatoes (I prefer baby Yukon Gold or reds)
4-5 cloves garlic (minced)
1 can beef broth
1 1/2 tablespoons Worcestershire sauce
desired aromatics: ie (couple sprigs rosemary or thyme)
Steps
Preheat oven to 300 degrees.
Season both sides of roast with kosher salt and pepper. Heat a large dutch oven on the stove top to medium heat. Drizzle in 1 tablespoon oil or butter and swirl to coat bottom surface of pan. Sear roast for 2-3 minutes on each side, until a nice brown crust forms. Remove roast and set aside on a plate or large piece of foil.
Add remaining tablespoon of oil or butter to pan and then add carrots, onion, and garlic. Saute 3-4 minutes, until slightly tender.
Add the potatoes to the pan and then place the roast back in the pan and nestle it down so it's near the bottom. Spoon the veggies around a bit so some are on bottom and some on sides and top. Pour in beef broth and Worcestershire. Place aromatics on top of roast and cover pot with lid.
Cook for about 1 hour per pound. It's okay to cook a little longer, but don't do any less. At the end of cooking time, check quickly to make sure meat easily shreds with a fork. If not, you may need to extend cooking time.
When roast is done, remove meat onto a cutting board and veggies onto a serving dish and cover to keep warm. Strain the fat off the juices (I prefer using a fat separator). You can taste and adjust the seasonings of the juices and serve as is, or return them to the pan and thicken to make gravy (see notes below). I like to serve this in a baking dish with all the veggies on one side and the cut/shredded meat on the other and then drizzle with gravy.
