Description
A classic pot roast cooked in the oven for tender, flavorful meat.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, cut into chunks
- 3 potatoes, cut into chunks
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 300°F (150°C).
- Heat olive oil in a large pot over medium-high heat.
- Brown the beef roast on all sides, about 4-5 minutes per side.
- Add onion and garlic, cooking until softened, about 3 minutes.
- Stir in carrots and potatoes.
- Pour in beef broth and Worcestershire sauce.
- Sprinkle thyme, salt, and pepper over the roast.
- Cover the pot and transfer to the oven.
- Bake for 3-4 hours, until the meat is tender.
- Remove from oven and let rest before slicing.
Notes
- Use a meat thermometer to check for doneness.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Consider adding other vegetables like parsnips or turnips.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: pot roast in the oven