Ingredients
Scale
- 3–4 lbs beef chuck roast
- 4 cups beef broth
- 3 carrots, chopped
- 3 potatoes, diced
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons rosemary
- Salt and pepper to taste
Instructions
- Gather and prepare all ingredients, chopping vegetables and seasoning the beef.
- In a large pot, heat olive oil over medium-high heat and sear the seasoned beef chuck roast until golden-brown on all sides.
- Add minced garlic during the last minute of searing to enhance the flavors.
- Pour in the beef broth and bring to a gentle simmer. Add the chopped carrots, potatoes, and onion around the roast.
- Cover and let it simmer for 3-4 hours on low heat, or until the beef is fork-tender.
- Once cooked, remove the pot roast, let it rest, slice, and serve with the hearty vegetables and broth.
Notes
- Leftover pot roast can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently, adding a splash of broth for moisture.
- For longer storage, freeze leftovers for up to 3 months.
- Pair with warm crusty bread, mashed potatoes, or a fresh garden salad.
- Prep Time: 20 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg