Description
This Sunday beef pot roast is a rich, hearty, slow-cooked meal with fall-apart tender beef, savory vegetables, and a flavorful gravy perfect for cozy family dinners.
Ingredients
- Beef chuck roast
- Salt
- Black pepper
- Onion
- Garlic
- Carrots
- Celery
- Beef broth
- Tomato paste or balsamic vinegar
- Fresh thyme
Instructions
- Season the beef chuck roast generously with salt and pepper.
- Heat a Dutch oven over medium-high heat and sear the beef on all sides until browned.
- Remove the beef and sauté onions and garlic in the same pot.
- Return the beef to the pot and add carrots, celery, and thyme.
- Pour in beef broth and tomato paste or balsamic vinegar.
- Cover and cook in a preheated oven at 300°F (150°C) for 3–4 hours, or in a slow cooker on low for 7–8 hours.
- Once tender, remove the beef and let it rest.
- Use the drippings to make gravy if desired and serve warm.
Notes
Searing the meat is essential for deep flavor. Cook low and slow for the most tender result. Serve with mashed potatoes or crusty bread to soak up the gravy.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg