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Pot Roast

A slow-braised beef chuck roast cooked with carrots and potatoes in a savory seasoned broth. Tender and flavorful, this classic dish brings warm comfort to the dinner table.

210 minMediumServes 6520 cal/serving

Southern AmericanDinnerOven and StovetopHigh ProteinDairy-FreeNut-FreeEgg-FreeAlcohol-Free

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Ingredients

  • 3 lbs beef chuck roast, trimmed
  • 1.5 tsp kosher salt
  • 1 tsp black pepper, ground
  • 2 tbsp vegetable oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 lb carrots, chopped
  • 1.5 lbs Yukon Gold potatoes, halved

Instructions

  1. 1

    Preheat oven to 300 degrees F. Season 3 lbs trimmed beef chuck roast on all sides with 1.5 tsp kosher salt and 1 tsp ground black pepper.

  2. 2

    Heat 2 tbsp vegetable oil in a heavy Dutch oven over medium-high heat.

  3. 3

    Sear chuck roast for 4 minutes per side until deeply browned, then transfer to a plate.

  4. 4

    Add 1 chopped yellow onion and 4 minced garlic cloves to the pot and cook for 3 minutes until softened.

  5. 5

    Pour in 2 cups beef broth and 2 tbsp Worcestershire sauce, scraping up browned bits from the bottom.

  6. 6

    Return chuck roast to the pot, add 1 lb chopped carrots and 1.5 lbs halved Yukon Gold potatoes, cover tightly, and bake for 3 hours until internal temperature reaches 200 degrees F and beef is tender.

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Questions

What temperature do I cook Pot Roast at?

For Pot Roast, the oven is set to 300 F (about 150 C) in step 1. The longest stretch at that heat is 3 hours, in step 6. The target internal temperature is 200 F (about 95 C), given in step 6. A probe thermometer removes the guesswork.

What should Pot Roast look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until deeply browned. Step 6: cook until internal temperature reaches 200 degrees F and beef is tender. A reading of 200 F on a thermometer settles it.

Can I skip the searing in Pot Roast?

Step 3 reads: "Sear chuck roast for 4 minutes per side until deeply browned, then transfer to a plate." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for Worcestershire sauce in Pot Roast?

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

Can I make Pot Roast gluten-free?

Yes. The gluten in Pot Roast is 2 tbsp Worcestershire sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Pot Roast contain fish?

Yes: 2 tbsp Worcestershire sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Pot Roast?

It is not a good candidate. Refrigerate what is left of 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.

Serve it with

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