Description

A tender, savory one-pot beef chuck roast braised with carrots, potatoes, and aromatics. This forgiving, ‘set it and forget it’ meal is perfect for busy weeknights and yields delicious leftovers.

Ingredients

Scale

3–4 pounds beef chuck roast
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 teaspoon salt
0.5 teaspoon black pepper
2 medium yellow onions, chopped
1 pound carrots, peeled and cut into large chunks
1.5 pounds red potatoes, halved or quartered
4 cloves garlic, minced
2 cups beef broth (low-sodium)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves

Instructions

Pat the chuck roast dry with paper towels. Season all sides generously with salt and pepper, then roll in flour to coat evenly, shaking off excess.
Heat vegetable oil in a Dutch oven over medium-high heat. Sear the roast for 2-3 minutes per side until browned. Remove beef and set aside.
Reduce heat to medium. Add chopped onions to the pot and cook for 2-3 minutes, scraping up browned bits. Add garlic and cook for 30 seconds until fragrant.
Add carrots and potatoes to the pot, stirring to coat in the oil and onion mixture.
Pour in beef broth and Worcestershire sauce. Add thyme and bay leaves, stirring to combine.
Return the beef to the pot, nestling it on top of the vegetables. Ensure liquid comes halfway up the meat.
Cover with a tight-fitting lid and transfer to a preheated 325°F (165°C) oven.
Braise for 2.5 to 3 hours, or until the meat is fork-tender and pulls apart easily.
Remove pot from oven. Lift roast out and let rest for 10 minutes on a cutting board.
Slice beef against the grain into thick chunks.
Ladle carrots, potatoes, and gravy over the sliced meat and serve immediately.

Notes

Do not skip searing the beef for better flavor. Scrape the bottom of the pot when adding broth to incorporate fond. If gravy is too thin, thicken with a cornstarch slurry. For slow cooker version, sear ingredients then cook on low for 8 hours. Leftovers keep in fridge for 4 days or freeze for 3 months.

Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice of beef with
Calories: 450
Sugar: 6
Sodium: 600
Fat: 20
Saturated Fat: 7
Carbohydrates: 30
Fiber: 4
Protein: 35

Keywords: beef pot roast, one pot meal, easy dinner, chuck roast, comfort food, slow cooked beef, weeknight dinner