Beef Pot Roast

Name: Beef Pot Roast
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 lbs beef chuck roast, pat dry; 2 tbsp olive oil; 2 large yellow onions, quartered; 2 lbs carrots, cut into chunks; 2 lbs red potatoes, halved; 4 celery stalks, cut into pieces; 4 cups beef broth; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 2 bay leaves; 4 sprigs fresh thyme (or 1 tsp dried); 1 tsp salt; 1/2 tsp black pepper

Tender, slow-cooked beef chuck roast with root vegetables in a rich savory broth. A comforting American classic perfect for a Sunday dinner.

200 minEasyServes 6520 cal/serving

AmericanDinnerStovetop and OvenStandard

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Ingredients

4 lbs beef chuck roast, pat dry
2 tbsp olive oil
2 large yellow onions, quartered
2 lbs carrots, cut into chunks
2 lbs red potatoes, halved
4 celery stalks, cut into pieces
4 cups beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 bay leaves
4 sprigs fresh thyme (or 1 tsp dried)
1 tsp salt
1/2 tsp black pepper

Instructions

1

Preheat oven to 325°F. Season 4 lbs beef chuck roast generously with 1 tsp salt and 1/2 tsp black pepper.
2

Heat 2 tbsp olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat. Brown beef chuck roast on all sides, about 3 minutes per side. Remove and set aside.
3

In the same pot, add 2 large quartered yellow onions and cook until softened, about 3 minutes. Stir in 2 tbsp tomato paste and cook for 1 minute.
4

Return beef chuck roast to the pot. Pour in 4 cups beef broth and add 2 tbsp Worcestershire sauce, 2 bay leaves, and 4 sprigs fresh thyme (or 1 tsp dried). Bring to a simmer.
5

Cover the pot and transfer to oven. Cook for 1 1/2 to 2 hours, until beef chuck roast is very tender.
6

Add 2 lbs cut into chunks carrots, 2 lbs halved red potatoes, and 4 cut into pieces celery stalks to the pot. Return to oven for 45 minutes to 1 hour, until vegetables are tender and beef chuck roast reaches 190°F internal temperature.
7

Remove from oven. Discard bay leaves and fresh thyme (or 1 tsp dried) sprigs. Season with additional salt and black pepper to taste.
8

Serve beef chuck roast sliced with vegetables and broth spooned over top.

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Questions

What temperature do I cook Beef Pot Roast at?

For Beef Pot Roast, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 2 hours, in step 5. The target internal temperature is 190 F (about 90 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Beef Pot Roast?

Step 2 reads: "Brown beef chuck roast on all sides, about 3 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of Worcestershire sauce in Beef Pot Roast?

The entry for Beef Pot Roast calls for 2 tbsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

How many calories are in Beef Pot Roast?

One serving (the recipe makes 6) is about 520 calories, with 48 g protein, 22 g carbohydrate and 26 g fat, plus 4 g fiber and 980 mg sodium.

How long does Beef Pot Roast keep?

Refrigerate what is left of Beef Pot Roast within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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