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A tender, slow-cooked pot roast garnished with fresh herbs and vegetables.

Pot Roast

This recipe provides a proven way to prepare a delicious pot roast in just four steps, ensuring a tender and flavorful meal.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lb Beef Chuck Roast
  • 2 lb Potatoes, quartered
  • 1 lb Carrots, chopped
  • 1 large Onion, chopped
  • 2 cups Beef Broth
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 0.5 tsp Black Pepper

Equipment

  • Large Pot
  • Dutch Oven
  • Serving Platter

Method
 

Preparation
  1. Season the beef chuck roast generously with salt, black pepper, garlic powder, and onion powder.
  2. Sear the seasoned roast in a large pot or Dutch oven over medium-high heat until browned on all sides, then remove it and set aside.
Cooking
  1. Add the chopped onions and carrots to the pot and sauté until softened, typically for 5-7 minutes. Once softened, return the seared roast to the pot.
  2. Pour in the beef broth, ensuring the liquid comes about halfway up the sides of the roast. Bring the broth to a simmer, then reduce heat to low, cover the pot, and cook for 2 hours.
  3. Add the quartered potatoes to the pot with the roast and continue to cook for another 1 hour, or until the beef and vegetables are fork-tender.
Serving
  1. Carefully remove the pot roast and vegetables from the pot and transfer them to a large serving platter. Skim any excess fat from the remaining liquid in the pot, then ladle the flavorful broth over the meat and vegetables.

Notes

For extra flavor, you can add fresh herbs like rosemary and thyme during the last hour of cooking. If the sauce is too thin, you may thicken it with a cornstarch slurry combined with a small amount of water or broth, stirring it into the simmering liquid.