Sunday Pot Roast with Carrots, Potatoes, and Fresh Herb Gravy
Equipment
- Dutch oven
- Cutting board
- Chef's knife
Ingredients
- 3 lb beef chuck roast
- 4 carrots, peeled and cut into 2-inch chunks
- 4 medium Yukon gold potatoes, quartered
- 1 large yellow onion, sliced
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat the roast dry and season it all over with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, then sear the roast on all sides until browned, about 4 minutes per side. Remove the roast and set it aside.
- Add the sliced onion and minced garlic to the pot. Cook for 2 minutes, stirring often, until the onion starts to soften.
- Sprinkle the flour over the onions and stir for 1 minute. Slowly pour in the beef broth while stirring to avoid lumps.
- Return the roast to the pot. Add the carrot chunks, potato quarters, rosemary, and thyme. Bring the liquid to a simmer.
- Cover the pot and transfer it to a 325°F oven. Cook for 3 hours, or until the meat is fork-tender.
- Remove the roast and vegetables to a serving platter. Place the pot on the stovetop over medium heat and simmer the liquid for 5 minutes to thicken it into gravy. Stir in the parsley at the end.
- Slice the roast and serve it with the vegetables and herb gravy spooned on top.
Notes
If the gravy is too thin after simmering, mash a few potato pieces into it for natural thickness. Leftovers reheat well in a covered skillet with a splash of broth to loosen the gravy. You can swap one of the potato types for red potatoes if that is what you have on hand, but keep the pieces large so they hold their shape.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, Cutting board, Chef's knife
Cuisine: American
Equipment: Dutch oven, Cutting board, Chef's knife