Name: Pot Roast
Total time: 210 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb beef chuck roast; 2 whole yellow onion; 4 clove garlic; 1 lb carrot; 1.5 lb russet potato; 4 sprig fresh thyme; 2 sprig fresh rosemary; 2 leaf bay leaf; 1.5 tsp kosher salt; 0.75 tsp black pepper; 2 tbsp olive oil; 2 tbsp all-purpose flour; 3 cup beef broth; 1 tbsp tomato paste; 0.5 cup red wine

← Recipes · Comfort Food · Pot Roast

520 cal52g protein28g carbs19g fat780mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Pot Roast

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Comfort Food210 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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beef chuck roast3 lb

yellow oniondiced2 whole

garlic4 cloves

carrot1 lb

russet potato1.5 lb

fresh thyme4 sprigs

fresh rosemary2 sprigs

bay leaf2 leaves

kosher salt1.5 tsp

black pepper0.75 tsp

olive oil2 tbsp

all-purpose flour2 tbsp

beef broth3 cups

tomato paste1 tbsp

red wineoptional; swap with more broth if you prefer0.5 cups

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Pat the beef chuck dry with paper towels. Season all over with salt and pepper.

2Heat olive oil in a dutch oven over medium-high heat. Working in batches if needed, brown the meat on all sides until deep golden, about 10–12 minutes total. Transfer to a plate.

3Reduce heat to medium. Add diced onion and cook until softened, about 4 minutes. Stir in garlic, tomato paste, and flour, cooking for 1 minute.

4Pour in broth and wine (if using), scraping up any browned bits stuck to the bottom. Return the beef to the pot along with carrots cut into 2-inch chunks, potatoes cut into 1.5-inch chunks, thyme, rosemary, and bay leaves.

5Bring to a simmer, then cover and transfer to a 325°F oven for 2.5 to 3 hours, until the beef shreds easily with a fork and vegetables are tender.

6Remove from oven. Discard herb sprigs and bay leaves. Taste and adjust seasoning. Serve the beef and vegetables in bowls with the braising liquid spooned over top.