Pot Roast
This pot roast features a beef chuck roast, carrots, onions, garlic, and mini potatoes, all slow-cooked in a flavorful broth. It's a hearty, comforting dish that's perfect for a filling family meal.
- Prep
- 30 minutes
- Cook
- 3 hours
- Total
- 3 hours, 30 minutes
Ingredients
Meat
Vegetables
Condiments/spices
Instructions
- 1.
Rub the beef chuck roast on all sides with salt and let it rest at room temperature for 15-20 minutes.
- 2.
Preheat the oven to 275°F.
- 3.
In a small saucepan, whisk together beef bouillon, balsamic vinegar, Worcestershire sauce, tomato paste, and water. Bring it to a gentle simmer and keep warm.
- 4.
Drizzle olive oil in a Dutch oven and heat on medium-high. Add carrots and onion; sear for approximately 8 minutes.
- 5.
Remove vegetables from the pan and set aside.
- 6.
Sear the salted beef in the Dutch oven for 4 minutes on each side until it has color and caramelization.
- 7.
Add back the seared carrots and onions, fresh herbs, smashed garlic, and mini potatoes on top of the beef.
- 8.
Pour the beef bouillon mixture over everything and cover with the lid.
- 9.
Slow cook the roast in the oven for 3 hours.