Sunday Afternoon Pot Roast with Root Vegetables

Name: Sunday Afternoon Pot Roast with Root Vegetables
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 pound beef chuck roast (trimmed and cut into 2-inch chunks); 1 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoon vegetable oil; 1 yellow onion (large, roughly chopped); 3 clove garlic (minced); 4 carrots (medium, peeled and cut into 1-inch pieces); 3 Yukon gold potatoes (medium, scrubbed and cut into 1-inch chunks); 1 cup beef broth; 14.5 ounce diced tomatoes (undrained); 1 tablespoon dried thyme; 1 bay leaf; 2 tablespoon all-purpose flour; 2 tablespoon water (cold); 0.25 cup fresh parsley (chopped)

Fork-tender beef pot roast braised with hearty root vegetables in a savory broth, creating a deeply flavorful and comforting meal.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $5.75/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 pound beef chuck roast (trimmed and cut into 2-inch chunks)
1 teaspoon salt
0.5 teaspoon black pepper
2 tablespoon vegetable oil
1 yellow onion (large, roughly chopped)
3 clove garlic (minced)
4 carrots (medium, peeled and cut into 1-inch pieces)
3 Yukon gold potatoes (medium, scrubbed and cut into 1-inch chunks)
1 cup beef broth
14.5 ounce diced tomatoes (undrained)
1 tablespoon dried thyme
1 bay leaf
2 tablespoon all-purpose flour
2 tablespoon water (cold)
0.25 cup fresh parsley (chopped)

Instructions

Preheat oven to 325°F. Pat the 2 pounds beef chuck roast chunks dry with paper towels. Season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef chunks on all sides in batches, about 2-3 minutes per side. Remove browned beef and set aside.
Add the 1 large roughly chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in the 3 minced garlic cloves and cook for 1 minute more until fragrant.
Deglaze the pot by pouring in 1 cup beef broth, scraping up any browned bits from the bottom. Stir in 1 can undrained diced tomatoes, 1 tablespoon dried thyme, and 1 bay leaf.
Return the browned beef to the pot. Add the 4 medium carrots and 3 medium Yukon gold potatoes around the beef. Bring the liquid to a simmer.
Cover the Dutch oven tightly and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
Once beef is tender, remove the bay leaf. In a small bowl, whisk together 2 tablespoons all-purpose flour and 2 tablespoons cold water to create a slurry. Stir the slurry into the pot and simmer on the stovetop over medium heat for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh parsley, if desired. Serve warm.

Notes

This dish is even better the next day, making it perfect for planned leftovers. If you prefer a thinner sauce, reduce the amount of flour slurry.

Nutrition (per serving)

Calories: 520
Protein: 45 g
Carbohydrates: 35 g
Fat: 25 g
Fiber: 7 g
Sodium: 950 mg
Saturated Fat: 9 g
Sugar: 7 g
Cholesterol: 120 mg