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Classic Sunday Pot Roast with Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch oven
  • Tongs
  • Cutting board

Ingredients
  

  • 3 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 4 medium Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 2 yellow onions, quartered
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions
 

  • Pat the chuck roast dry and season it on all sides with the salt and black pepper.
  • Heat the olive oil in a Dutch oven over medium-high heat. Add the roast and sear for 4 to 5 minutes per side until browned.
  • Remove the roast to a plate. Add the onions and garlic to the pot and cook for 2 minutes, stirring often.
  • Return the roast to the pot. Arrange the carrots and potatoes around the meat. Pour in the beef broth and tuck the thyme, rosemary, and bay leaves into the liquid.
  • Cover the Dutch oven and transfer it to a 325°F oven. Cook for 3 hours until the beef pulls apart easily with a fork.
  • Remove the herb sprigs and bay leaves before serving.

Notes

Searing the roast first builds deeper flavor in the broth, so do not skip that step. If the liquid reduces too much during cooking, add a splash more broth. Leftovers keep well in the fridge for three days and taste even better after the flavors settle.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, Tongs, Cutting board