Pot Roast
A hearty and flavorful pot roast that is perfect for a family dinner. This recipe combines tender beef with vegetables and a savory broth, all cooked to perfection in under 90 minutes.
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Ingredients
Yields 4 servings
- (2 pounds) beef chuck roast
- (1 tablespoon) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1) onion, chopped
- (3) carrots, sliced
- (2) stalks celery, chopped
- (4 cloves) garlic, minced
- (2 cups) beef broth
- (1 tablespoon) Worcestershire sauce
- (1 teaspoon) dried thyme
- (1 teaspoon) dried rosemary
- (1) bay leaf
- (4) medium potatoes, quartered
Instructions
- 1
Heat 1 tablespoon olive oil in a large pot over medium-high heat.
- 2
Season 2 pounds beef chuck roast with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear it in the pot for 4-5 minutes on each side until browned.
- 3
Remove the roast and set aside. In the same pot, add 1 chopped onion, 3 sliced carrots, and 2 chopped stalks of celery, cooking for 5 minutes until softened.
- 4
Add 4 minced garlic cloves and cook for an additional minute until fragrant.
- 5
Pour in 2 cups beef broth and 1 tablespoon Worcestershire sauce, scraping the bottom of the pot to release any browned bits.
- 6
Return the beef roast to the pot, then add 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 bay leaf.
- 7
Add 4 quartered medium potatoes around the roast in the pot.
- 8
Bring the mixture to a simmer, cover the pot, and reduce heat to low. Cook for 60 minutes until the beef is tender and the vegetables are cooked through.
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