Perfect Pot Roast

A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. It’s tender, flavorful and requires just one pot!

Perfect Pot Roast | lifemadesimplebakes.com

Today I’m sharing our go-to recipe for pot roast. It’s a little more involved, but I promise it tastes AMAZING!! I’ve been meaning to post this for a few years now, but I always seem to make it on dark, stormy days. Which is kind of appropriate considering the dish, however, taking pictures of it has been rather difficult. You’d never guess that these ones were taken during a thunderstorm with almost zero light. Thank goodness for DLSR technology ???? (shutter speed: 1/60, f-stop: 2.5, ISO: 1000 ????). Sometimes you just have to work with what mother nature gives you! I really hope you guys love this roast as much as we do, because it’s a perfect one-pot meal for fall!

Perfect Pot Roast | lifemadesimplebakes.com

Are you ready to get started? Grab a large Dutch-oven and place it over medium-high heat, add 2 tablespoons of vegetable oil. While the oil is getting nice and hot, generously salt and pepper both sides of the chuck roast. Add the roast to the pot and brown both sides, about 5 minutes on each side. Make sure to be patient during this step, only flip it once. Transfer the roast to a plate and move onto the vegetables.

Add the remaining 1 tablespoon of the oil to the pot. Add the carrots, onion and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar (its my secret ingredient), Worcestershire sauce, roasted garlic (highly recommend using it, but raw garlic will do too), thyme and a few pinches of salt and pepper. Return the roast to the pot and bring to a simmer. Cover with a lid and transfer it to the oven to roast for 3 1/2 hours or until fork-tender. That may seem like a long time but trust me, it will fall apart the second you take a for to it!

Perfect Pot Roast | lifemadesimplebakes.com

Transfer the roast to a cutting board and tent with foil. Let it rest for 10 minutes before serving. Garnish with fresh parsley and a few more pinches of salt and pepper. Enjoy!!

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Perfect Pot Roast
 
Prep time
Cook time
Total time
 
A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. It's tender, flavorful and requires just one pot!
Author:
Yield: 6-8 servings
Ingredients
  • 4 lb. boneless chuck roast (marbled)
  • Kosher sea salt + ground black pepper
  • 3 tbsp. vegetable oil, divided
  • 4 large carrots, cut into 1-inch pieces
  • 1½ lbs. small red or gold potatoes
  • 1 yellow onion, chopped
  • 3 c. beef broth
  • 1 c. water
  • 2 tbsp. aged balsamic vinegar
  • 2 tbsp. Worcestershire sauce
  • 6 cloves roasted garlic, minced
  • 4 sprigs fresh thyme, stems removed
  • 1 tbsp. chopped fresh parsley (optional)
Directions
  1. Preheat oven to 350 degrees.
  2. In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil.
  3. Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, add the roast and brown both sides, about 5 minutes on each side. Transfer the roast to a plate.
  4. Add the remaining 1 tablespoon of the oil to the pot. Add the carrots, onion and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar, Worcestershire sauce, roasted garlic, thyme and a few pinches of salt and pepper.
  5. Return the roast to the pot and bring to a simmer. Cover with a lid and transfer to the oven to roast for 3½ hours or until fork-tender.
  6. Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Notes
-You can find jars of roasted garlic in your produce section, on the condiment aisle or fresh roasted garlic near the salad bar or deli department.


Recipe source: Life Made Simple