Sunday Supper Beef and Root Vegetable Pot Roast

Name: Sunday Supper Beef and Root Vegetable Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pound beef chuck roast (cut into 2-inch chunks); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 3 carrots (peeled, cut into 1-inch pieces); 2 celeries (chopped); 4 clove garlic (minced); 1.5 pound Yukon Gold potatoes (peeled, quartered); 2 cup beef broth; 1 can diced tomatoes (undrained); 2 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 2 bay leaves; 0.25 cup all-purpose flour; 1.5 teaspoon salt; 1 teaspoon black pepper; 0.25 cup fresh parsley (chopped, for garnish)

A comforting slow-cooked beef pot roast featuring tender chuck roast and a medley of root vegetables, bathed in a rich, savory gravy perfect for a cool evening.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 6
Cuisine: American
Difficulty: Medium
Cost: $7.15/serving

Dietary

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

Ingredients

3 pound beef chuck roast (cut into 2-inch chunks)
2 tablespoon olive oil
1 yellow onion (large, chopped)
3 carrots (peeled, cut into 1-inch pieces)
2 celeries (chopped)
4 clove garlic (minced)
1.5 pound Yukon Gold potatoes (peeled, quartered)
2 cup beef broth
1 can diced tomatoes (undrained)
2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
0.25 cup all-purpose flour
1.5 teaspoon salt
1 teaspoon black pepper
0.25 cup fresh parsley (chopped, for garnish)

Instructions

Preheat oven to 325°F (160°C). Season 3 pounds beef chuck roast generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons olive 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 3-4 minutes per side. Remove beef and set aside.
Add 1 chopped yellow onion, 3 carrots, and 2 stalks celery to the pot. Cook, stirring, for 5-7 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute more until fragrant.
Sprinkle 1/4 cup all-purpose flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
Stir in 2 cups beef broth, 1 can diced tomatoes (undrained), 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 2 bay leaves. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the seared beef to the pot. Cover tightly and transfer to the preheated oven. Cook for 2 hours.
After 2 hours, add 1 1/2 pounds quartered Yukon Gold potatoes to the pot, stirring gently to submerge. Continue to cook for another 1 to 1.5 hours, or until beef is fork-tender and vegetables are soft.
Remove bay leaves before serving. Taste and adjust seasoning with additional salt and black pepper as needed. Garnish with optional 1/4 cup fresh parsley. Serve hot.

Notes

This dish is even better the next day, making it ideal for planned leftovers. You can also make this in a slow cooker: brown beef and sauté vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Nutrition (per serving)

Calories: 620
Protein: 52.8 g
Carbohydrates: 44.5 g
Fat: 28.5 g
Fiber: 7.2 g
Sodium: 750 mg
Saturated Fat: 11.2 g
Sugar: 8.3 g
Cholesterol: 120 mg