Description
Discover the ultimate comfort food with this Pot Roast Easy Quick Recipe! Perfect for family gatherings or cozy weeknight dinners, this dish features tender beef and perfectly cooked vegetables, all in just a few simple steps.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 cups of beef broth
- 4 carrots, chopped
- 3 potatoes, peeled and cubed
- 1 onion, quartered
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme
- 1 teaspoon rosemary
Instructions
- Prepare the beef and vegetables by seasoning the roast generously with salt and pepper and chopping the vegetables.
- In a large Dutch oven, heat olive oil over medium-high heat and sear the beef on all sides until browned. Remove and set aside.
- Add the chopped onions, carrots, and potatoes to the pot, sauté for about 5 minutes, then return the beef to the pot. Pour in the broth and add the garlic, thyme, and rosemary, bringing to a simmer.
- Cover and reduce heat to low. Let simmer for 3-4 hours, or until beef is fork-tender. Slice and serve with vegetables.
Notes
- Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheat with a splash of broth to keep it moist.
- Leftovers can also be frozen for up to 3 months.
- Serve with creamy mashed potatoes or rice and drizzle with broth.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg