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 beef chuck roast; 1 tablespoon olive oil; 1 yellow onion (large, chopped); 2 clove garlic (minced); 4 cup beef broth; 1 can crushed tomatoes (15 ounce); 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1.5 teaspoon salt; 0.75 teaspoon black pepper; 1.5 pound russet potato (peeled, quartered); 4 carrots (medium, peeled, cut into 1-inch pieces); 3 parsnips (peeled, cut into 1-inch pieces); 3 tablespoon all-purpose flour; 0.25 cup fresh parsley (chopped)

Slow-cooked, tender beef roast with potatoes, carrots, and parsnips in a rich, savory gravy, making for a truly comforting meal.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 5
Cuisine: American
Difficulty: Medium

Dietary

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

Ingredients

2 pound beef chuck roast
1 tablespoon olive oil
1 yellow onion (large, chopped)
2 clove garlic (minced)
4 cup beef broth
1 can crushed tomatoes (15 ounce)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1.5 teaspoon salt
0.75 teaspoon black pepper
1.5 pound russet potato (peeled, quartered)
4 carrots (medium, peeled, cut into 1-inch pieces)
3 parsnips (peeled, cut into 1-inch pieces)
3 tablespoon all-purpose flour
0.25 cup fresh parsley (chopped)

Instructions

Preheat your oven to 325 degrees Fahrenheit. Pat the beef chuck roast dry and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef roast on all sides until well browned, about 3-4 minutes per side. Remove beef from the pot and set aside.
Add the large yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Deglaze the pot by pouring in the beef broth, scraping up any browned bits from the bottom. Stir in the crushed tomatoes, Worcestershire sauce, dried thyme, dried rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Return the seared beef chuck roast to the pot. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 2.5-3 hours.
After 2.5-3 hours, carefully remove the pot from the oven. Add the russet potatoes, medium carrots, and parsnips to the pot, submerging them in the liquid as much as possible. Cover and return to the oven for another 45-60 minutes, or until vegetables are tender and the beef is fork-tender.
Carefully remove the beef and vegetables from the pot and transfer them to a serving platter. Tent with foil to keep warm. To make the gravy, skim any excess fat from the liquid in the pot. In a small bowl, whisk 3 tablespoons all-purpose flour with a few tablespoons of the hot pot liquid until smooth. Stir the flour mixture back into the pot and bring to a simmer, stirring constantly, until the gravy thickens.
Slice or shred the beef chuck roast. Serve with the tender vegetables and pour the gravy over everything. Garnish with chopped fresh parsley, if desired.

Notes

For deeper flavor, you can sear the beef and vegetables the day before and finish cooking on Sunday. This dish also works well in a slow cooker.

Nutrition (per serving)

Calories: 780
Protein: 55 g
Carbohydrates: 65 g
Fat: 32 g
Fiber: 10 g
Sodium: 1200 mg
Saturated Fat: 12 g
Sugar: 10 g
Cholesterol: 160 mg