Hearty Beef Pot Roast with Root Vegetables

Name: Hearty Beef Pot Roast with Root Vegetables
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 3-4 lbs Beef chuck roast; 2 tbsp Olive oil; 1 large Yellow onion, roughly chopped; 4 cloves Garlic, minced; 4 cups Beef broth; 1 (6 oz) can Tomato paste; 2 tbsp Worcestershire sauce (ensure no alcohol); 1 tbsp Dried thyme; 2 Bay leaves; 1.5 lbs Carrots, peeled and cut into 2-inch chunks; 1.5 lbs Yukon Gold potatoes, peeled and quartered; 1/2 cup Fresh parsley, chopped, for garnish; Salt and black pepper To taste

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Nothing says comfort quite like a slow-cooked pot roast, and this recipe delivers on all fronts. Ideal for a Sunday dinner or a satisfying family meal during the cooler days of March, it brings together a succulent beef chuck roast with carrots, potatoes, and onions, all braised in a flavorful beef broth until melt-in-your-mouth tender. This one-pot wonder is simple to prepare and yields incredibly delicious results, filling your home with an irresistible aroma.

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Hearty Beef Pot Roast with Root Vegetables

Prep Time20 min

Cook Time210 min

Servings6-8 servings

DifficultyMedium

Equipment

Large Dutch oven or oven-safe pot with lidTongsCutting boardKnife

Instructions

1
Preheat oven to 325°F (160°C). Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. Remove beef from the pot and set aside.
3
Add chopped onion to the pot and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom. Stir in minced garlic and cook for another minute until fragrant.
4
Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Bring to a simmer, then return the seared beef roast to the pot. Cover with a lid and transfer to the preheated oven.
5
Bake for 2 hours. After 2 hours, add the carrots and potatoes to the pot around the beef. Cover and continue to bake for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are cooked through.
6
Carefully remove the pot from the oven. Discard bay leaves. You can thicken the gravy if desired by removing the beef and vegetables, then simmering the liquid or adding a cornstarch slurry. Shred the beef directly in the pot or on a separate cutting board. Garnish with fresh parsley before serving.

Nutrition

Calories750 kcal

Protein60g

Fat40g

Carbohydrates

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, you can adapt this for a slow cooker. Sear the beef and sauté the aromatics as directed. Then, transfer all ingredients (except potatoes and carrots, which should be added for the last 2-3 hours) to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.

What's the best cut of beef for pot roast?

Chuck roast is ideal for pot roast due to its marbling and connective tissue, which breaks down during slow cooking, resulting in incredibly tender and flavorful meat. Brisket or round roast can also be used, but chuck is often preferred.

How can I thicken the gravy?

After removing the beef and vegetables, bring the liquid to a simmer. In a small bowl, whisk 2 tablespoons of cornstarch with 1/4 cup cold water to create a slurry. Slowly whisk the slurry into the simmering liquid and cook for 2-3 minutes, until the gravy thickens to your desired consistency.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.