Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homestyle Slow-Braised Pot Roast with Rustic Vegetables and Rich Gravy

A hearty, homestyle pot roast slow-braised to perfection with rustic vegetables and a rich, savory gravy.

  • Total Time: 4 hours 20 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large onion, quartered
  • 4 carrots, cut into chunks
  • 4 Yukon Gold potatoes, cut into large pieces
  • 3 celery stalks, sliced
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Instructions

  1. Season the beef chuck roast on all sides with salt, pepper, garlic powder, and onion powder.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4-5 minutes per side. Remove roast and set aside.
  3. Add onion, carrots, celery, and garlic to the pot. Cook for 3-4 minutes, stirring occasionally.
  4. Stir in beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Bring to a simmer.
  5. Return the roast to the pot. Cover and cook in a preheated 300°F oven for 3 hours.
  6. After 3 hours, add the Yukon Gold potatoes. Cover and continue cooking for 1 more hour, until meat is fork-tender and vegetables are soft.
  7. Remove pot from oven. Let rest 10 minutes before slicing. Serve with the vegetables and spoon the rich gravy over the top.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sugar: 5 g
  • Fat: 28 g
  • Carbohydrates: 28 g
  • Protein: 38 g