Description
This mouthwatering pot roast is slow-cooked to perfection, resulting in tender, juicy meat that falls apart, complemented by crispy golden roasted potatoes. A comforting and hearty dish that’s perfect for any family gathering.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 2 bay leaves
- 1 tablespoon fresh thyme
- 2 pounds potatoes, cut into wedges
- 2 tablespoons butter, melted
- 1 teaspoon paprika
- 1 teaspoon rosemary, chopped
Instructions
- Preheat your oven to 275°F (135°C).
- Season the beef chuck roast with salt and black pepper on all sides.
- In a large Dutch oven, heat olive oil over medium-high heat. Add the roast and sear it on all sides until browned, about 4-5 minutes per side.
- Remove the roast and set aside. In the same pot, add chopped onion and garlic. Sauté for 2-3 minutes until softened.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot, adding chopped carrots, celery, bay leaves, and thyme. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is fork-tender.
- About 30 minutes before the roast is done, prepare the crispy potatoes. In a large bowl, toss the potato wedges with melted butter, paprika, rosemary, salt, and pepper.
- Spread the potatoes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until golden and crispy.
- Once the pot roast is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
- Serve the pot roast with the crispy golden roasted potatoes on the side.
Notes
- For added flavor, you can marinate the roast overnight with your favorite herbs and spices.
- Feel free to add other vegetables such as parsnips or mushrooms for more variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 560
- Sugar: 4
- Sodium: 800
- Fat: 30
- Carbohydrates: 45
- Fiber: 5
- Protein: 35
- Cholesterol: 120
Keywords: pot roast, perfect pot roast, crispy roasted potatoes, beef chuck roast, comfort food, family dinner