Classic Pot Roast with Root Vegetables
Classic Pot Roast with Root Vegetables
Ingredients
For the Pot Roast
- 3 pounds boneless beef chuck roast, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 4 garlic, cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
For the Root Vegetables
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 1/2 pounds potatoes, Yukon Gold or red, scrubbed and quartered
- 2 stalks celery, cut into 1-inch pieces
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast dry with paper towels. Season generously with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Dredge the seasoned roast in 1/4 cup all-purpose flour, shaking off any excess.
⏱️ 10 min
- 2
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the beef on all sides until deeply browned, about 3 to 4 minutes per side. Remove the beef from the pot and set aside.
⏱️ 15 min
- 3
Add the chopped yellow onion to the same pot and cook, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Pour in 3 cups beef broth, scraping up any browned bits from the bottom of the pot. Stir in 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 1 bay leaf. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Cover the Dutch oven tightly with a lid.
⏱️ 2 min
- 6
Transfer the Dutch oven to a preheated oven at 325°F. Cook for 2 hours.
⏱️ 120 min•🌡️ 325
- 7
After 2 hours, carefully remove the pot from the oven. Add the 1 pound carrots, 1 1/2 pounds potatoes, and 2 stalks celery to the pot around the roast. Stir gently to submerge them in the liquid as much as possible. Re-cover the pot.
⏱️ 5 min
- 8
Return the pot to the oven and continue cooking for another 1 hour to 1 hour 30 minutes, or until the beef is fork-tender and the vegetables are tender.
⏱️ 90 min•🌡️ 325
- 9
Carefully remove the pot from the oven. Transfer the roast to a cutting board and tent loosely with foil; let it rest for 10 to 15 minutes before shredding or slicing. Remove the bay leaf from the pot.
⏱️ 15 min
- 10
While the roast rests, you can thicken the gravy if desired (optional: make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, stir into simmering gravy until thickened). Shred or slice the beef. Serve the pot roast and vegetables with the gravy, garnished with 2 tablespoons chopped fresh parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pot Roast with Root Vegetables
Ingredients
For the Pot Roast
- 3 pounds boneless beef chuck roast, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 4 garlic, cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
For the Root Vegetables
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 1/2 pounds potatoes, Yukon Gold or red, scrubbed and quartered
- 2 stalks celery, cut into 1-inch pieces
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast dry with paper towels. Season generously with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Dredge the seasoned roast in 1/4 cup all-purpose flour, shaking off any excess.
⏱️ 10 min - 2
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the beef on all sides until deeply browned, about 3 to 4 minutes per side. Remove the beef from the pot and set aside.
⏱️ 15 min - 3
Add the chopped yellow onion to the same pot and cook, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour in 3 cups beef broth, scraping up any browned bits from the bottom of the pot. Stir in 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 1 bay leaf. Bring the mixture to a simmer.
⏱️ 5 min - 5
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Cover the Dutch oven tightly with a lid.
⏱️ 2 min - 6
Transfer the Dutch oven to a preheated oven at 325°F. Cook for 2 hours.
⏱️ 120 min•🌡️ 325 - 7
After 2 hours, carefully remove the pot from the oven. Add the 1 pound carrots, 1 1/2 pounds potatoes, and 2 stalks celery to the pot around the roast. Stir gently to submerge them in the liquid as much as possible. Re-cover the pot.
⏱️ 5 min - 8
Return the pot to the oven and continue cooking for another 1 hour to 1 hour 30 minutes, or until the beef is fork-tender and the vegetables are tender.
⏱️ 90 min•🌡️ 325 - 9
Carefully remove the pot from the oven. Transfer the roast to a cutting board and tent loosely with foil; let it rest for 10 to 15 minutes before shredding or slicing. Remove the bay leaf from the pot.
⏱️ 15 min - 10
While the roast rests, you can thicken the gravy if desired (optional: make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, stir into simmering gravy until thickened). Shred or slice the beef. Serve the pot roast and vegetables with the gravy, garnished with 2 tablespoons chopped fresh parsley.
⏱️ 5 min