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Pot Roast

Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 4 cups beef broth
  • 1 can 14.5 oz diced tomatoes
  • 4 large carrots peeled and cut into chunks
  • 4 medium potatoes peeled and quartered
  • 1 large onion quartered
  • 3 cloves garlic minced
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp flour

Method
 

  1. Season the chuck roast generously on all sides with salt and pepper.
  2. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat and brown the roast on all sides, about 4-5 minutes per side.
  3. Remove the roast and set aside, then add the minced garlic and onion to the pot, cooking for 2 minutes until fragrant.
  4. Return the roast to the pot and add beef broth, diced tomatoes, thyme, and rosemary.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours.
  6. Add the carrots and potatoes to the pot, nestling them around the roast, then cover and continue cooking for 1 more hour until meat is fork-tender and vegetables are cooked through.
  7. Remove the roast and vegetables to a serving platter, then whisk flour into the cooking liquid to thicken into gravy.
  8. Slice the roast and serve with vegetables and gravy spooned over the top.