Looking for a hearty and comforting meal? This Easy Pot Roast with Vegetables is the perfect dish to warm you up on a chilly day. With its tender meat and flavorful veggies, it’s a classic that never fails to satisfy. Let’s dive into this simple yet delicious recipe!
Easy Pot Roast with Vegetables
Check out this mouthwatering image of the pot roast!
Ingredients
- 3 to 5 pounds of beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons of olive oil
- 4 cups of beef broth
- 3 large carrots, cut into chunks
- 2 medium onions, quartered
- 4 cloves of garlic, minced
- 2 cups of baby potatoes, halved
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Bay leaves
Instructions
- Start by seasoning the beef chuck roast generously with salt and pepper on all sides.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast and sear it for about 4-5 minutes on each side until browned.
- Remove the roast from the pot and set it aside. In the same pot, add the onions and garlic, sautéing for about 3 minutes or until fragrant.
- Pour in the beef broth and scrape the bottom of the pot to release those flavorful bits. Stir in the Worcestershire sauce, dried thyme, and rosemary.
- Return the roast to the pot, and add the carrots, baby potatoes, and bay leaves. Make sure the liquid covers at least half of the roast.
- Bring everything to a gentle simmer, then cover the pot and reduce the heat to low. Cook for about 3-4 hours, or until the meat is tender and easily falls apart with a fork.
- Once done, remove the roast from the pot and let it rest for a few minutes before slicing. Serve it with the vegetables and ladle some of the broth over the top for extra flavor.
This pot roast is the kind of dish that fills the house with an irresistible aroma and brings everyone to the kitchen. Enjoy this delightful meal with family and friends, and savor each comforting bite!
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