Tender Sunday Pot Roast (Print Version)
# Ingredients:
→ For the Roast
01 -
3-4 pound chuck roast, well-marbled for tenderness
02 -
Salt and freshly ground black pepper, to taste
03 -
2 tablespoons extra virgin olive oil, divided
04 -
1 tablespoon unsalted butter
→ Aromatics & Liquids
05 -
2 large yellow onions, halved and sliced into thick rings
06 -
4 plump garlic cloves, finely minced
07 -
2-4 cups rich beef broth
08 -
2 tablespoons Worcestershire sauce
09 -
5 fresh thyme sprigs
10 -
1 fresh rosemary sprig
→ Vegetables
11 -
1 bag (16 oz) sweet baby carrots
12 -
1½ pounds buttery Yukon gold potatoes, quartered
# Instructions:
01 -
Center your oven rack and preheat to 275°F. Take your beautiful chuck roast and place it on a clean work surface. Be generous with the salt and pepper, making sure to season all sides thoroughly - this is key for developing deep flavor.
02 -
Heat your favorite Dutch oven or heavy-bottomed, oven-safe pot over high heat. Pour in 1 tablespoon of olive oil and wait until it shimmers with heat. Add those thick onion slices and let them dance in the oil until they develop a gorgeous brown color, about 2-3 minutes. The caramelization adds incredible flavor! Once browned, transfer them to a plate.
03 -
Add the remaining tablespoon of olive oil and the butter to your hot pot. Once bubbling, carefully place the seasoned roast in and let it sizzle and sear for about 1 minute on each side. This crucial step creates a flavorful crust that seals in juices and ensures fall-apart tender meat. When beautifully browned all over, set it aside on a plate.
04 -
Time to deglaze! Pour in 1 cup of beef broth, then add the minced garlic and Worcestershire sauce. Whisk energetically, scraping up all those delicious browned bits from the bottom of the pot - they're packed with flavor! Once you've freed all those tasty morsels, return the roast and onions to the pot. Pour in enough additional beef broth to reach halfway up the sides of the roast (about 2 cups total). Nestle in the fragrant thyme and rosemary sprigs.
05 -
Cover your Dutch oven with its lid and transfer to your preheated oven. Let it slow-roast for 1 hour and 15 minutes for a 3-pound roast, or 2 hours and 15 minutes for a 4-pound roast. The meat will begin to tenderize as it bathes in the aromatic broth.
06 -
After the initial cooking time, carefully remove the pot from the oven. Arrange the carrots and potato quarters around the roast, nestling them into the flavorful liquid. Return the covered pot to the oven and continue cooking for another 1 hour and 45 minutes, regardless of roast size. The vegetables will absorb the savory broth as they cook to perfection alongside the meat.
07 -
To check if everything's ready, pierce the vegetables with a knife - they should yield easily. Once done, remove your pot from the oven and let everything rest for about 5 minutes. This allows the juices to redistribute throughout the meat. Serve family-style, with the fall-apart tender roast surrounded by the flavorful vegetables and a good spoonful of that rich cooking liquid.
# Notes:
01 -
This classic pot roast truly shines when served as a Sunday family supper. The slow cooking process transforms an economical cut of beef into something absolutely extraordinary.
02 -
The roast becomes so tender it practically falls apart with just a fork - no knife needed!
03 -
Recipe slightly adapted from The Pioneer Woman's famous pot roast.