Description
A cozy, fall-inspired pot roast that is incredibly easy to make and forgiving for beginners. This recipe uses a Dutch oven to sear and braise beef chuck roast with caramelized carrots, onions, and whole roasted garlic for a rich, flavorful meal.
Ingredients
Scale
- 3–4 pounds Beef Chuck Roast
- 1 pound Carrots, peeled and cut into large chunks
- 2 large Yellow Onions, quartered
- 1 whole head Garlic, halved horizontally
- 2 cups Beef Broth (low-sodium)
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 Bay Leaf
- Salt and Black Pepper (generous amounts)
- 2 tablespoons Neutral Oil (vegetable or canola)
Instructions
- Preheat oven to 325°F (160°C).
- Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- Heat oil in a Dutch oven over medium-high heat. Sear the roast for 3-4 minutes on each side until a deep brown crust forms. Remove meat to a plate.
- Reduce heat to medium. Add onions and carrots to the pot and cook for 5 minutes until softened and colored. Add garlic halves, cut-side down, and cook for 1 minute until fragrant.
- Pour in beef broth and tomato paste. Scrape up brown bits from the bottom of the pot. Stir in Worcestershire sauce, thyme, rosemary, and bay leaf.
- Return the roast to the pot, nestling it on top of the veggies. The liquid should come about halfway up the meat.
- Cover tightly with the lid and place in the preheated oven.
- Cook for 3 to 4 hours, or until the meat is fork-tender and pulls apart easily.
- Remove pot from oven. Take out the roast and garlic. Squeeze roasted garlic cloves out of their skins and mash them into the sauce.
- Taste sauce and adjust seasoning. Let meat rest for 10 minutes before shredding.
- Serve shredded meat and veggies with the sauce poured over the top.
Notes
Do not skip the searing step as it adds depth of flavor. Quarter the onions and carrots rather than dicing them to prevent them from turning to mush. Roast the garlic whole for a mellow, sweet flavor. Check for tenderness with a fork rather than relying strictly on time, as oven temperatures vary. Let the meat rest before shredding to retain juices.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
Keywords: pot roast, beef chuck roast, dutch oven recipe, fall dinner, easy dinner, braised beef, caramelized carrots, comfort food, one pot meal