Beef Pot Roast
Delicious Pot Roast with beef, carrots, potatoes, and herbs, cooked low and slow until perfectly tender. A comfort food classic that is easy to prepare and always a big hit with both kids and adults.
Servings: 6 servings
Ingredients
- 2.5 lb. boneless chuck roast
- Kosher salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 2 onions quartered
- 2 large carrots peeled and cut into 2-inch pieces
- 3-4 garlic cloves minced
- 2 cups beef broth divided
- 1 tbsp chopped fresh rosemary
- 2 bay leaves
- 1 lb baby potatoes
Instructions
- Preheat the oven to 300F. Season beef with salt and pepper and dredge into the flour to coat both sides.
- Heat the oil in a large dutch oven or deep skillet over medium-high heat. Brown the beef for about 4-5 minutes per side. Set aside on a plate.
- Add the onions, carrots and garlic and sauté for 3-4 minutes. Stir in the beef broth and bring to a boil, scraping the bottom of the pan to deglaze it. Once the sauce is bubbling, stir in the rosemary, bay leaves, and potatoes.
- Return the meat back to the pan and submerse it into the sauce. Reduce the heat to a low and cover the pan. Transfer to the oven and bake for around 3 hours, or until the beef is very tender.
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the pot roast back into the oven and cook until it is piping hot. Or gently microwave one serving at a time.
Nutrition
Serving: 1serving | Calories: 492kcal | Carbohydrates: 24g | Protein: 40g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 861mg | Potassium: 1133mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4048IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 5mg