Sunday Pot Roast

Name: Sunday Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 pound boneless beef chuck roast (trimmed of excess fat and cut into 2-inch chunks); 1 tablespoon vegetable oil; 1 yellow onion (chopped into large pieces); 4 carrots (peeled and cut into 1-inch chunks); 3 russet potatoes (peeled and cut into 1 1/2-inch chunks); 3 clove garlic (minced); 6 ounce tomato paste; 4 cup beef broth; 1 tablespoon dried thyme; 2 bay leaves; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Slow-cooked beef chuck roast braised to perfection with carrots, potatoes, and savory herbs in a rich broth, ideal for a comforting winter meal.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $6.36/serving

Dietary

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

Ingredients

2 pound boneless beef chuck roast (trimmed of excess fat and cut into 2-inch chunks)
1 tablespoon vegetable oil
1 yellow onion (chopped into large pieces)
4 carrots (peeled and cut into 1-inch chunks)
3 russet potatoes (peeled and cut into 1 1/2-inch chunks)
3 clove garlic (minced)
6 ounce tomato paste
4 cup beef broth
1 tablespoon dried thyme
2 bay leaves
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

Preheat oven to 325°F (160°C). Season 2 pounds boneless beef chuck roast chunks generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear beef chunks in batches until browned on all sides, about 3-5 minutes per batch. Remove beef and set aside.
Add 1 large chopped yellow onion to the pot and sauté for 5 minutes until softened. Stir in 3 cloves minced garlic and 1 can tomato paste, cooking for 2 minutes, scraping up any browned bits from the bottom.
Return beef to the pot. Pour in 4 cups beef broth. Add 1 tablespoon dried thyme and 2 bay leaves. Bring to a simmer.
Cover the Dutch oven tightly and transfer to the preheated oven. Cook for 2 hours.
After 2 hours, add 4 peeled and chopped carrots and 3 peeled and chopped large russet potatoes to the pot. Stir gently to submerge vegetables in the liquid. Cover and continue to cook in the oven for another 1 hour, or until beef is fork-tender and vegetables are soft.
Remove bay leaves before serving. Taste and adjust seasonings if necessary. Serve the pot roast directly from the Dutch oven.

Notes

The roast is fall-apart tender when done. Leftovers are fantastic and can be stored for up to 3 days. Freezes well too!

Nutrition (per serving)

Calories: 720
Protein: 58 g
Carbohydrates: 50 g
Fat: 32.5 g
Fiber: 9.2 g
Sodium: 850 mg
Saturated Fat: 12 g
Sugar: 9 g
Cholesterol: 180 mg