Description

The best pot roast in the oven is a comforting, flavor-packed dish that brings warmth and joy to your dining table. Imagine succulent chuck roast slow-cooked to perfection, surrounded by vibrant carrots and creamy Yukon Gold potatoes, all infused with aromatic herbs. This recipe is not only easy to prepare but also fills your home with mouthwatering aromas that will have everyone gathering around the table in anticipation.

Ingredients

Scale

3–4 lbs chuck roast
2 medium yellow onions, chopped
4 large carrots, cut into thick chunks
3 medium Yukon Gold potatoes, quartered
2 cups low-sodium beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
1 tbsp balsamic vinegar (optional)

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Instructions

Preheat your oven to 325°F (160°C). Chop the vegetables into rustic pieces.
In a large Dutch oven over medium-high heat, add olive oil. Sear the chuck roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
Add chopped onions and minced garlic to the pot; sauté until fragrant.
Pour in 1 cup of beef broth to deglaze the pot, scraping up any brown bits.
Return the roast to the pot and surround it with carrots and potatoes. Add remaining broth and balsamic vinegar if using. Sprinkle thyme and rosemary on top.
Cover tightly and place in the oven for 3-4 hours or until fork-tender.
Let rest for 15 minutes before slicing.

Prep Time: 20 minutes
Cook Time: 240 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 180g)
Calories: 350
Sugar: 5g
Sodium: 650mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 90mg