Are you ready to transform an ordinary dinner into a mouthwatering feast that will have everyone at the table swooning? This classic Old Fashioned Pot Roast is more than just a meal—it's a culinary journey that promises tender, melt-in-your-mouth meat, perfectly cooked vegetables, and a rich, soul-warming broth that will transport you straight to grandma's kitchen. Get ready to discover the secret to creating the most irresistible pot roast that will become your family's new favorite comfort food!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 lb chuck roast
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, quartered
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 3 lb chuck roast, 4 chopped carrots, 4 chopped potatoes, 1 quartered onion, 4 cups beef broth, 2 tablespoons Worcestershire sauce, salt, pepper, and 2 tablespoons olive oil.
- Preheat your oven to 275°F (135°C). This low temperature will help the roast cook slowly and become tender.
- Season the chuck roast generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the chuck roast to the pot.
- Sear the roast for about 4-5 minutes on each side, or until it develops a deep brown crust. This step is essential for building flavor.
- Once the roast is seared, remove it from the pot and set it aside on a plate. In the same pot, add the quartered onion and sauté for about 2-3 minutes until it becomes translucent.
- Add the chopped carrots and potatoes to the pot, stirring them with the onions for another 2 minutes to slightly soften them.
- Return the seared chuck roast to the pot, placing it on top of the vegetables.
- Pour in the beef broth and Worcestershire sauce, ensuring the liquid covers the vegetables and comes up about halfway on the roast.
- Bring the liquid to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
- Let the pot roast cook in the oven for about 4 hours, or until the meat is fork-tender and easily shreds apart.
- Once cooked, carefully remove the pot from the oven. Let the roast rest for about 15 minutes before slicing.
- Serve the pot roast slices with the carrots, potatoes, and some of the flavorful broth spooned over the top. Enjoy your old-fashioned pot roast!
Tips
- Choose the Right Cut: Always opt for chuck roast, as its marbling ensures maximum tenderness and flavor.
- Patience is Key: The low and slow cooking method (275°F for 4 hours) is crucial for breaking down tough muscle fibers and creating a supremely tender roast.
- Searing Matters: Never skip the searing step! It locks in flavor and creates a delicious golden-brown crust that adds depth to your dish.
- Liquid Level: Ensure your broth covers vegetables halfway and comes up partially on the roast for optimal moisture and flavor infusion.
- Rest Before Serving: Allow the roast to rest for 15 minutes after cooking to let the juices redistribute, guaranteeing maximum juiciness.
- Make Ahead Friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
