Sunday Pot Roast
Prep Time
15 min
Cook Time
240 min
Total Time
255 min
Servings
6
A tender and flavorful Sunday Pot Roast with hearty vegetables, perfect for a comforting family dinner.
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and quartered
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Step 1: Preheat your oven to 275°F.
- Step 2: Season the beef chuck roast with salt, black pepper, and garlic powder on all sides.
- Step 3: In a large Dutch oven, heat olive oil over medium-high heat and sear the roast until browned on all sides, about 4 minutes per side.
- Step 4: Remove the roast from the pot and set aside. In the same pot, add the sliced onion and minced garlic, sautéing until the onion is translucent.
- Step 5: Return the roast to the pot and add the carrots, potatoes, beef broth, Worcestershire sauce, fresh thyme, and bay leaves.
- Step 6: Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
- Step 7: Roast in the oven for 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
- Step 8: Remove from the oven and let rest for 10 minutes before serving.
- Step 9: Serve the pot roast with the vegetables and a ladle of the flavorful broth.
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