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Nothing beats a hearty beef pot roast on a chilly evening. This recipe brings together tender beef chuck roast, flavorful vegetables, and aromatic herbs for a comforting meal that feels like a warm hug. With just a few simple steps, you’ll have a delicious, slow-cooked dish that’s perfect for family dinners or cozy nights in. Let’s get cooking!
Beef Pot Roast Recipe
Ingredients:
- 3 lb beef chuck roast
- 2 tbsp olive oil
- 1 large sliced onion
- 4 cloves minced garlic
- 4 cups beef broth
- 2 cups cut into chunks carrots
- 2 cups cut into chunks potatoes
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp dried rosemary
- to taste salt
- to taste black pepper
Instructions:
- Preheat your oven to 275°F (135°C).
- Heat the olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
- In the same pot, add the sliced onion and cook until softened. Add the garlic and cook for another minute.
- Stir in the tomato paste, thyme, and rosemary. Cook for another minute.
- Return the beef to the pot. Add the beef broth, carrots, and potatoes. Season with salt and pepper.
- Cover the pot and transfer to the oven. Cook for about 4 hours, or until the beef is tender.
- Remove from the oven and let rest for a few minutes before serving.
What You Will Need
Read more: Roast Beef Stew Recipe
What you will need to make beef pot roast
- Beef chuck roast: Provides rich, hearty flavor and becomes tender when slow-cooked, making it the star of this dish.
- Olive oil: Used for searing the beef, adding a depth of flavor and helping to lock in juices.
- Onion: Adds sweetness and depth to the dish, breaking down to create a flavorful base.
- Garlic: Enhances the overall flavor with its aromatic and slightly spicy notes.
- Beef broth: Creates a savory, rich liquid that infuses the meat and vegetables with deep flavor.
- Carrots: Add natural sweetness and texture, complementing the savory elements of the roast.
- Potatoes: Provide a hearty, starchy component that absorbs the flavors of the broth and beef.
- Tomato paste: Adds a concentrated tomato flavor, enhancing the richness of the broth.
- Dried thyme: Brings a subtle earthiness that pairs well with the beef and vegetables.
- Dried rosemary: Adds a fragrant, pine-like aroma that complements the other herbs and the beef.
Tools and Instruments Needed
What tools/instruments will be needed to make Beef Pot Roast Recipe
- Dutch oven: Essential for slow-cooking the beef, ensuring even heat distribution and tender meat.
- Sharp knife: Needed for slicing onions and cutting vegetables into chunks.
- Cutting board: Provides a stable surface for chopping vegetables and preparing the beef.
- Tongs: Useful for searing the beef on all sides without piercing it.
- Measuring spoons: Ensures accurate measurement of herbs and tomato paste for consistent flavor.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot.
Beef Pot Roast Recipe
A hearty and delicious beef pot roast recipe perfect for family dinners.
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Ingredients:
Main Ingredients
- 3 lb Beef Chuck Roast
- 2 tbsp Olive Oil
- 1 large Onion sliced
- 4 cloves Garlic minced
- 4 cups Beef Broth
- 2 cups Carrots cut into chunks
- 2 cups Potatoes cut into chunks
- 2 tbsp Tomato Paste
- 2 tsp Thyme dried
- 2 tsp Rosemary dried
- to taste Salt
- to taste Black Pepper
Instructions:
- Preheat your oven to 275°F (135°C).
- Heat the olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
- In the same pot, add the sliced onion and cook until softened. Add the garlic and cook for another minute.
- Stir in the tomato paste, thyme, and rosemary. Cook for another minute.
- Return the beef to the pot. Add the beef broth, carrots, and potatoes. Season with salt and pepper.
- Cover the pot and transfer to the oven. Cook for about 4 hours, or until the beef is tender.
- Remove from the oven and let rest for a few minutes before serving.
Notes:
This beef pot roast is perfect for a cozy family dinner. Serve with crusty bread for a complete meal.
Read more: Pot Roast Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 40gFat: 20gSaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 1200mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 60mgIron: 4mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the beef pot roast as directed, but stop before adding vegetables.
- Let the beef cool completely.
- Store the beef in an airtight container in the fridge for up to 2 days.
- When ready to cook, add vegetables and follow the remaining steps.
Freezing Instructions
- Cook the beef pot roast fully.
- Allow it to cool completely.
- Transfer to a freezer-safe container or heavy-duty freezer bag.
- Label with the date.
- Freeze for up to 3 months.
- To reheat, thaw in the fridge overnight, then warm in a 350°F oven until heated through.
For an extra depth of flavor, try adding a splash of red wine to the beef broth before slow-cooking the pot roast. It enhances the richness and complexity of the dish.
Frequently Asked Questions
FAQ:
How long does it take to cook the beef pot roast?
It takes about 4 hours in the oven at 275°F (135°C).
Can I use a different cut of beef?
Yes, you can use brisket or round roast, but chuck roast works best for tenderness.
Do I need to sear the beef before cooking?
Searing the beef adds flavor, so I recommend it, but you can skip if in a hurry.
Can I make this recipe in a slow cooker?
Absolutely, just follow the same steps and cook on low for 8 hours or high for 4-5 hours.
What can I serve with beef pot roast?
It pairs well with mashed potatoes, green beans, or a simple salad.
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