Description
A tender and flavorful pot roast served with perfectly crispy roasted potatoes, making for a comforting and delicious meal.
Ingredients
Scale
- 3–4 lbs Beef Chuck Roast
- 1 tablespoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 1 large Onion, diced
- 3 medium Carrots, chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
- 4 cups Beef Broth
- 1 teaspoon Thyme, dried
- 1 teaspoon Rosemary, dried
- 2 lbs Potatoes, quartered
- 2 tablespoons Butter
- for garnish Parsley, chopped
Instructions
- Preheat the oven to 325°F (163°C).
- Season the beef chuck roast with salt and black pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
- Remove the roast and set aside. In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Return the roast to the pot. Add beef broth, thyme, and rosemary. Bring to a simmer.
- Cover the pot and transfer to the oven. Cook for 3-4 hours, until the meat is tender and easily pulled apart with a fork.
- While the roast is cooking, prepare the crispy roasted potatoes. Toss quartered potatoes with melted butter, salt, and pepper.
- Spread the potatoes on a baking sheet in a single layer. Roast in the oven at 425°F (220°C) for 30-35 minutes, or until golden and crispy, flipping halfway through.
- Once the pot roast is done, remove from the oven and let it rest for 10-15 minutes before slicing.
- Serve the pot roast with the crispy golden roasted potatoes and garnish with chopped parsley.
Notes
- For added flavor, consider marinating the roast overnight with your favorite herbs and spices.
- Ensure to use a meat thermometer; the internal temperature should reach about 195°F (90°C) for optimal tenderness.
- Prep Time: 20
- Cook Time: 4
- Category: Main Course
- Method: Oven
- Cuisine: American