Easy Pot Roast Recipe

Easy pot roast recipe made in one pot, using simple ingredients and loaded with potatoes and carrots. The meat is very tender and just melts in your mouth and is packed with flavor.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings People

Calories 615

Author Abeer

Ingredients

3 pound Boneless chuck roast Trimmed of excess fat
2 tbsp Oil
Salt To taste
Pepper To taste
1 tsp Paprika
2 cups Onion Roughly chopped
3 tbsp Garlic Finely chopped
1 tbsp Ginger Finely grated
2 cups Beef broth Low sodium
3/4 cup Red wine Optional- I didn't use this
2 sprigs Thyme Fresh
2 springs Rosemary Fresh
1 sprig Sage Fresh
1 Bay leaf
2 pounds Potatoes Cut into 2 inch cubes
4 Carrots Cut into 2 inch pieces
2-3 Stalks Celery Optional, Cut into 2 inch pieces

Instructions

Heat oil in a large Dutch Oven over medium-high heat.
Add roast and season one side with salt, pepper and paprika Sear it.
Then, flip it over and season the other side with salt, pepper and paprika. Sear it.
Sear and brown the sides of the roast too.
Remove roast to a plate and keep aside.
In the same Dutch Oven, add onions, garlic, ginger and saute until golden brown and fragrant.
Add the roast back into to Dutch Oven.
Add beef broth, red wine (optional), thyme, rosemary and bay leaf.
Bring to a simmer.
Then, cover the Dutch Oven with lid and transfer to oven.
Bake at 350 degrees for 1.5 hours or until roast is almost tender.
Remove from oven and add carrots, potatoes and celery.
Return to oven and bake for 1.5 hours until roast and vegetables are all fully cooked.
Now, you have 2 options: Shred roast with 2 forks OR remove it and cut into large pieces and add that back into the pot.
Discard the bay leaf as well as thyme and rosemary sprigs. Enjoy!

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition