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Classic Beef Pot Roast with Carrots and Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch oven
  • tongs
  • cutting board

Ingredients
  

  • 2.5 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, sliced
  • 4 carrots, peeled and cut into 2-inch pieces
  • 1.5 pounds potatoes, peeled and cut into chunks
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves

Instructions
 

  • Pat the beef dry and season it all over with the salt and pepper.
  • Heat the olive oil in a Dutch oven over medium-high heat. Add the roast and sear it for 3 to 4 minutes per side until browned.
  • Remove the roast to a plate. Add the onion and garlic to the pot and cook for 2 minutes until they start to soften.
  • Pour in the beef broth and stir in the thyme and bay leaves. Return the roast to the pot.
  • Arrange the carrots and potatoes around the meat. Cover the pot with a lid.
  • Transfer to a 325°F oven and cook for 3 hours until the beef is fork-tender.
  • Remove the bay leaves before serving. Slice or shred the beef and serve it with the vegetables and broth.

Notes

For the best texture, let the roast rest in the covered pot for 15 minutes after baking so the juices settle. If the broth tastes light at the end, simmer it uncovered on the stove for a few minutes to concentrate the flavor. Leftovers reheat well in a covered skillet with a splash of broth to keep the meat moist.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, tongs, cutting board