Description
Sunday Pot Roast is the quintessential comfort food that warms hearts and homes. Featuring a tender chuck roast, sweet carrots, and creamy Yukon gold potatoes, this slow-cooked dish fills your kitchen with irresistible aromas. Perfect for family gatherings or cozy dinners, this recipe transforms simple ingredients into a mouthwatering meal that everyone will love.
Ingredients
Scale
- 3 lbs chuck roast
- 4 medium carrots, chopped
- 4 medium Yukon gold potatoes, quartered
- 2 medium yellow onions, chopped
- 2 cups low-sodium beef broth
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 325°F (163°C).
- Season the chuck roast generously with salt and pepper.
- In a large Dutch oven over medium-high heat, heat olive oil and sear the roast on all sides for about 3-4 minutes until browned.
- Remove the roast and sauté onions and garlic in the same pot until fragrant (about 2 minutes).
- Return the roast to the pot, add carrots and potatoes, then pour in beef broth until nearly covered.
- Add thyme and rosemary. Cover with a lid or foil and cook in the oven for about 3 hours or until fork-tender.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg