Description
Grandma’s Pot Roast is a heartwarming dish that evokes nostalgia with its savory aroma and tender flavors. This slow-cooked classic combines beef chuck roast, fresh vegetables, and aromatic herbs, making it perfect for chilly evenings or special gatherings. Serve it alongside crusty bread or creamy mashed potatoes to soak up the rich gravy and enjoy a comforting meal that brings the family together.
Ingredients
Scale
- 3 lbs beef chuck roast
- 4 medium carrots (chopped)
- 4 medium Yukon gold potatoes (quartered)
- 2 medium onions (chopped)
- 4 garlic cloves (minced)
- 2 cups beef broth
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 300°F (150°C).
- Season the beef chuck roast generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned.
- Remove the roast; add chopped onions, carrots, and potatoes to the pot, stirring to soak up browning bits.
- Return the roast to the pot and pour in beef broth until it reaches halfway up the meat. Sprinkle thyme and rosemary on top.
- Cover and bake for about 3 hours or until fork-tender.
- Let rest for 10 minutes before slicing and serving with gravy.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 475
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg