Description
This pot roast is tender, juicy, and bursting with flavor, paired perfectly with crispy golden roasted potatoes.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 stalks celery, cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- 2 pounds baby potatoes, halved
- 2 tablespoons butter, melted
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- In the same pot, add chopped onion and garlic. Sauté until softened, about 3 minutes.
- Add carrots and celery, cooking for another 5 minutes. Stir in beef broth, red wine, Worcestershire sauce, thyme, and rosemary. Bring to a simmer.
- Return the roast to the pot, cover, and place in the oven. Cook for 3 to 4 hours, or until the meat is tender and easily shreds with a fork.
- While the roast is cooking, prepare the crispy roasted potatoes. In a bowl, toss halved baby potatoes with melted butter, salt, and pepper.
- Spread the potatoes on a baking sheet and roast in the oven (can be done in the last 45 minutes of cooking the roast) for 25-30 minutes, or until golden and crispy, flipping halfway.
- Once the pot roast is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
- Serve the pot roast with the crispy roasted potatoes and garnish with fresh parsley.
Notes
- For extra flavor, consider adding bay leaves or fresh herbs like thyme and rosemary during the cooking process.
- Make sure to let the pot roast rest before slicing to ensure it retains its juices.
- Prep Time: 15
- Cook Time: 330
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Keywords: pot roast, crispy roasted potatoes, comfort food, dinner recipe, beef chuck roast