Description
A comforting, one-pan pot roast made with tender chuck roast, crispy-edged potatoes, and savory carrots. This classic dish is full of deep, savory flavors and perfect for cozy dinners or leftovers.
Ingredients
- 1 (3 lb) boneless chuck roast
- 2 Tbsp olive oil
- Salt and freshly ground black pepper (to taste)
- 1 large yellow onion, cut into eighths
- 3 cloves garlic, minced
- 1 (14.5 oz) can beef broth
- 4 large carrots, peeled and cut into chunks
- 1.5 lb baby or red potatoes, cut into bite-size pieces (skin on)
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 Tbsp chopped fresh parsley (or 1½ tsp dried)
Instructions
- Preheat the oven to 475 °F.
- In a large bowl, toss carrots, potatoes, and onion with 1 Tbsp olive oil, garlic, thyme, parsley, salt, and pepper. Spread on a baking sheet and cover with foil.
- Roast vegetables for 45 minutes, remove foil, stir gently, then roast another 30 minutes, stirring every 10 minutes until golden and crisp.
- Meanwhile, heat remaining 1 Tbsp olive oil in a Dutch oven over medium-high heat. Pat roast dry, season, and sear each side for 3–4 minutes.
- Add onion and garlic to the pot, sauté 1–2 minutes, then pour in beef broth, scraping browned bits.
- Cover Dutch oven, reduce oven to 325 °F, and roast for 2½–3 hours until meat is fall-apart tender.
- Serve roast with roasted vegetables and spoon pan juices over the top.
Notes
- Use fresh herbs for best flavor; substitute dried if needed, using half the amount.
- Plan ahead—the flavors deepen overnight, making it great for meal prep.
- Customize with additional vegetables like mushrooms, parsnips, or rutabagas.
- Adjust seasonings to suit different cuisine styles (e.g., Southwest or Mediterranean).
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 110mg
