Classic American Pot Roast with Root Vegetables

Name: Classic American Pot Roast with Root Vegetables
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1.5 kg Beef chuck roast; 2 tbsp Vegetable oil; 1 large Yellow onion, chopped; 4 cloves Garlic, minced; 2 tbsp Tomato paste; 1 tsp Dried thyme; 2 Bay leaves; 4 cups Beef broth; 1 tbsp Worcestershire sauce (ensure no anchovy or use alternative); 2 tbsp All-purpose flour (for thickening); 4 medium Russet potatoes, peeled and cut into 2-inch chunks; 4 medium Carrots, peeled and cut into 2-inch chunks; 2 stalks Celery, cut into 2-inch chunks; Salt and freshly ground black pepper To taste; Fresh parsley, chopped For garnish

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Gather your family for a timeless American classic: a succulent Pot Roast. A robust beef chuck roast is slowly braised until fork-tender, swimming in a rich, deeply flavored gravy alongside tender potatoes, carrots, and celery. This one-pot wonder fills your home with an irresistible aroma and delivers a profoundly satisfying meal, ideal for a cozy March weekend dinner.

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Classic American Pot Roast with Root Vegetables

Prep Time20 min

Cook Time210 min

Servings6-8 servings

DifficultyMedium

Equipment

Large oven-safe Dutch oven or heavy-bottomed potTongsLadle

Instructions

1
Preheat oven to 160°C (325°F). Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides. Heat vegetable oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove roast and set aside.
2
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste, dried thyme, and bay leaves, cooking for 2 minutes.
3
Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
4
Return the seared roast to the pot. Cover the pot and transfer to the preheated oven. Cook for 2 hours. After 2 hours, add the potatoes, carrots, and celery to the pot, ensuring they are partially submerged in the liquid. If needed, add a little more broth to cover the vegetables.
5
Cover and return to the oven for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are soft. The total cooking time will be 3 to 3.5 hours, depending on the size of the roast.
6
Carefully remove the roast and vegetables from the pot and transfer to a serving platter. Tent with foil to keep warm. Skim any excess fat from the gravy in the pot. If the gravy is too thin, you can simmer it on the stovetop over medium-high heat until it reduces and thickens to your desired consistency. Taste and adjust seasoning as needed. Slice or shred the beef and serve with the root vegetables and plenty of gravy. Garnish with fresh parsley.

Nutrition

Calories700 kcal

Protein60g

Fat35g

Carbohydrates

Frequently Asked Questions

Can I cook this in a slow cooker instead of the oven?

Yes, after searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the vegetables during the last 2-3 hours of cooking on low, or 1-1.5 hours on high, to ensure they don't get mushy.

What kind of beef is best for pot roast?

Beef chuck roast is ideal due to its marbling and connective tissue, which breaks down during slow cooking, resulting in incredibly tender and flavorful meat. Other good options include beef round or brisket.

How can I thicken the gravy if it's too thin?

After removing the roast and vegetables, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering gravy. Let it cook for a few minutes until it thickens. Alternatively, you can continue to simmer the gravy to reduce it naturally.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.