Description
3 lb beef chuck roast
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
2 cups beef broth
1 tbsp Worcestershire sauce
3 large carrots, cut into chunks
4 medium potatoes, quartered
1 onion, sliced
3 cloves garlic, minced
Directions:
Preheat your oven to 325°F (163°C).
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, and dried thyme.
Sear the roast on all sides until browned, about 3-4 minutes per side.
Pour in the beef broth and Worcestershire sauce, then add the sliced onion and minced garlic.
Cover and place in the oven. Cook for 2 hours.
Add the potatoes and carrots, then return to the oven for another 1-1.5 hours, or until the meat is tender and falls apart easily.
Remove from the oven, let it rest for 10 minutes, then shred the meat and serve with the vegetables and broth.
Prep Time: 15 minutes Cooking Time: 3 hours Total Time: 3 hours 15 minutes Kcal: 480 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect pot roast every time.
- Prep & Season: Pat the 3 lb chuck roast completely dry with paper towels. This is crucial for a good sear. In a small bowl, mix the salt, pepper, garlic powder, onion powder, and dried thyme. Rub this seasoning blend all over the entire surface of the roast.
- Sear the Meat: Heat 1 tbsp of olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Once the oil is shimmering, carefully add the roast. Sear without moving for 3-4 minutes per side, including the ends, until a deep brown crust forms. This step builds immense flavor.
- Deglaze & Braise: Remove the pot from the heat. Pour in the 2 cups of beef broth and 1 tbsp of Worcestershire sauce. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Add the sliced onion and minced garlic around the roast.
- Oven Time (Phase 1): Cover the pot with a tight-fitting lid and place it in the preheated 325°F (163°C) oven. Cook undisturbed for 2 hours. This slow braise begins to tenderize the tough meat fibers.
- Add Vegetables: After 2 hours, carefully remove the pot from the oven. Add the quartered potatoes and carrot chunks, submerging them in the braising liquid around the roast. Cover and return to the oven.
- Oven Time (Phase 2): Cook for an additional 1 to 1.5 hours, or until the meat is fork-tender and easily pulls apart, and the vegetables are soft.
- Rest & Serve: Let the roast rest in the pot, uncovered, for 10 minutes. This allows the juices to redistribute. Then, shred the meat with two forks and serve with the vegetables and flavorful broth.
Serving Suggestions
This hearty pot roast is a complete meal but can be elevated with simple sides. Serve it over a bed of creamy mashed potatoes, buttered egg noodles, or a slice of crusty bread to soak up the delicious juices. For a fresh contrast, add a simple side salad with a bright vinaigrette or some steamed green beans.
How-to Summary
To make classic beef pot roast: Season and sear a chuck roast to create a flavor foundation. Braise it with broth, Worcestershire, onion, and garlic in a 325°F oven for 2 hours. Add potatoes and carrots, then cook for another 1-1.5 hours until tender. Rest, shred, and serve.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. After searing the roast, transfer everything to a slow cooker. Cook on LOW for 8-9 hours or HIGH for 5-6 hours, adding the vegetables in the last 3 hours on LOW or 2 hours on HIGH.
What if my roast isn’t falling apart? It needs more time. Continue cooking in 30-minute increments, checking for tenderness. The total time can vary based on the roast’s shape and your oven.
Can I use a different cut of beef? Chuck roast is ideal for braising. Other good options are brisket or bottom round. Avoid lean cuts like sirloin, as they will become dry.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pot on the stove over low heat or in the microwave, adding a splash of broth to keep it moist.
Can I add other vegetables? Absolutely. Parsnips, turnips, or celery added with the carrots and potatoes work well. For delicate veggies like peas, stir them in during the last 10 minutes of cooking.
Common Mistakes to Avoid
- Not Drying the Meat: Searing wet meat steams it instead of creating a flavorful crust. Always pat it dry first.
- Crowding the Pot: Only sear one roast at a time. Overcrowding lowers the pan temperature and leads to steaming.
- Skipping the Sear: This step is non-negotiable for deep, rich flavor. Don’t rush it.
- Adding Vegetables Too Early: Putting potatoes and carrots in at the start will make them mushy. Add them during the last 1-1.5 hours.
- Using Boiling Liquid: Always add room temperature or warm broth to the hot pot. Cold liquid can shock the meat and make it tough.
Conclusion
This classic oven-braised pot roast is the epitome of comfort food, transforming an affordable cut of beef into a tender, flavorful masterpiece with minimal hands-on effort. By following the detailed steps, avoiding common pitfalls, and utilizing the provided tips and FAQs, you can confidently create a satisfying and impressive meal perfect for any family dinner or gathering. The rich broth, fall-apart meat, and tender vegetables make it a timeless recipe worth mastering.
