Perfect Pot Roast Recipe
A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. It's tender, flavorful and requires just one pot!
Servings: 6 servings
Calories: 671kcal
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
- 1 1/2 lb small red potatoes or gold potatoes
- 1 yellow onion chopped
- 3 cup beef broth
- 1 cup water
- 2 tbsp aged balsamic vinegar
- 2 tbsp Worcestershire sauce
- 6 cloves roasted garlic minced
- 4 sprigs fresh thyme stems removed
- 1 tbsp fresh parsley chopped (optional)
Instructions
- Preheat oven to 350 degrees.
- In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1serving | Calories: 671kcal | Carbohydrates: 27g | Protein: 62g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 800mg | Potassium: 1813mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6934IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 8mg