Description
This classic pot roast recipe delivers a tender and flavorful beef chuck roast slow-braised with aromatic vegetables and fresh rosemary, perfect for a hearty Sunday dinner. Seared to develop a rich crust and then cooked low and slow in the oven, the roast becomes melt-in-your-mouth delicious, served alongside savory carrots, potatoes, and onions.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 3 carrots, peeled and cut into 2-inch pieces
- 2 onions, quartered
- 3 potatoes, peeled and cut into eighths
- 4 cloves garlic, minced
Liquids and Flavorings
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to ensure a low and even cooking temperature ideal for braising the beef to tender perfection.
- Season Beef: Pat the beef chuck roast dry with paper towels to remove excess moisture. Generously season all sides with salt and black pepper to enhance the meat’s flavor.
- Sear the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides for about 3-4 minutes per side until well browned, developing a rich crust. Remove the roast and set aside.
- Sauté Garlic and Deglaze: Add minced garlic to the Dutch oven and sauté for about 30 seconds until fragrant. Pour in Worcestershire sauce and beef broth, scraping up any browned bits from the bottom to incorporate all flavors.
- Add Meat and Vegetables: Return the seared roast to the pot and arrange the carrots, onions, and potatoes around it. Nestle the rosemary sprigs into the broth for added herbal aroma.
- Braise in Oven: Cover the Dutch oven with its lid and place it in the preheated oven. Braise for 3 to 3.5 hours until the beef is fork-tender and the vegetables are cooked through.
- Rest and Serve: Remove the pot from the oven and let the roast rest for 10 minutes. Slice or shred the beef, then serve with the braised vegetables and flavorful broth.
Notes
- For best results, choose a well-marbled beef chuck roast, which will become tender and juicy through slow braising.
- Feel free to add other root vegetables like parsnips or turnips for variation.
- If you prefer, you can thicken the cooking liquid at the end to make a gravy by simmering with a cornstarch slurry.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
- Use fresh rosemary to impart the best flavor; dried rosemary can be substituted but use less.
