Description
Experience the ultimate comfort of a slow-cooked Homemade Beef Pot Roast. This classic, hearty dish features tender beef chuck seared to perfection and braised with aromatic vegetables in a savory bone broth. It is a foolproof, one-pot wonder that delivers melt-in-your-mouth flavor, perfect for family dinners or meal prepping. Simple to assemble and deeply satisfying, this recipe is guaranteed to become a reliable household staple for chilly afternoons.
Ingredients
3 lb beef chuck roast
2 tbsp olive oil
1 lb baby potatoes, halved
3 large carrots, peeled and cut into chunks
1 large yellow onion, diced
4 cloves garlic, minced
2 cups beef bone broth (alcohol-free)
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste
Instructions
Pat the roast dry and season generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat and sear the beef until deeply browned on all sides.
Remove the beef and set aside.
In the same pot, sauté the onions until translucent, then add garlic and tomato paste for one minute.
Pour in the beef bone broth, scraping the bottom to release the brown bits.
Stir in the dried thyme and rosemary.
Return the roast to the pot and arrange the potatoes and carrots around it.
Cover tightly and cook on low heat on the stovetop or in a 300°F oven for 3 to 3.5 hours until fork-tender.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the following day. For a variation, venison roast can be used if beef chuck is unavailable.
- Prep Time: 15
- Cook Time: 210
- Category: Recipes
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg