Description
A cherished comfort food featuring succulent beef cooked slowly with root vegetables.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Preheat the oven to 300°F (150°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef roast on all sides until browned.
- Remove the roast and set aside. In the same pot, add the quartered onion and minced garlic, sautéing until softened.
- Stir in the chopped carrots and potatoes. Then, add the beef broth, tomato paste, thyme, rosemary, salt, and pepper, stirring to combine.
- Return the beef to the pot, cover, and braise in the oven for about 3 to 4 hours.
- Once done, serve the pot roast hot, accompanied by roasted root vegetables.
Notes
For enhanced flavor, consider adding red wine to the broth. Feel free to substitute with your favorite root vegetables.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg