Sunday Beef Pot Dinner (Print Version)
# Ingredients:
→ For the Roast
01 -
3-4 pound nicely marbled chuck roast
02 -
Salt and black pepper, as much as you want
03 -
2 tablespoons olive oil, split in half
04 -
1 tablespoon plain butter
→ Aromatics & Liquids
05 -
2 big yellow onions, cut in half then into thick slices
06 -
4 fat garlic cloves, chopped super small
07 -
2-4 cups hearty beef broth
08 -
2 tablespoons Worcestershire sauce
09 -
5 sprigs of fresh thyme
10 -
1 sprig of fresh rosemary
→ Vegetables
11 -
1 bag (16 oz) tiny sweet carrots
12 -
1½ pounds creamy Yukon gold potatoes, cut in quarters
# Instructions:
01 -
Put your oven rack in the middle and turn it up to 275°F. Grab your chuck roast and put it on your counter. Don't be shy with the salt and pepper - coat it all over. This makes the meat taste way better in the end.
02 -
Get your Dutch oven smoking hot. Pour in half the olive oil and wait till it's really hot. Toss in your thick onion slices and let them get nice and brown for about 2-3 minutes. They'll get super tasty! When they're done, just put them on a plate for now.
03 -
Drop the rest of your oil and the butter into your hot pot. When it's all bubbly, gently put in your seasoned meat and let it sizzle for a minute on each side. This makes a yummy crust that keeps all the juices inside for super tender meat. Once it's brown all over, set it aside on a plate too.
04 -
Now pour in a cup of beef broth, then throw in the tiny garlic bits and Worcestershire sauce. Stir like crazy, scraping all those stuck-on brown bits from the bottom - that's where the magic flavor lives! After you've got all that goodness mixed in, put the meat and onions back in the pot. Add enough extra broth to come halfway up the meat (around 2 cups total). Tuck the thyme and rosemary in there too.
05 -
Put the lid on your pot and stick it in your hot oven. Let it cook slowly for 1 hour and 15 minutes if you've got a 3-pound roast, or 2 hours and 15 minutes for a 4-pounder. The meat will start getting super soft as it soaks in all that tasty liquid.
06 -
When that first cooking time is up, carefully pull out the hot pot. Spread the carrots and potato chunks around your meat, tucking them into the broth. Cover it back up and stick it in the oven for another 1 hour and 45 minutes, no matter how big your roast is. The veggies will soak up all that yummy broth while they cook alongside the meat.
07 -
To see if everything's done, poke the veggies with a knife - they should feel soft. Take the pot out of the oven and let it sit for about 5 minutes. This helps the juices spread back through the meat. Bring it to the table family-style with the super tender meat surrounded by tasty veggies and some of that rich juice spooned over everything.
# Notes:
01 -
This hearty pot roast works perfectly for bringing the family together on Sundays. The long, slow cooking turns a budget-friendly cut of beef into something truly special.
02 -
You won't even need a knife - the meat gets so tender you can pull it apart with just your fork!
03 -
We tweaked this a bit from The Pioneer Woman's well-known pot roast recipe.