Easy Weeknight Pot Roast With Beef Broth

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This pot roast recipe is about to become your new weeknight hero. It’s incredibly simple to throw together, uses minimal ingredients, and delivers fall-apart tender beef bathed in a rich and savory broth. Plus, it’s completely customizable!


Classic Pot Roast
Classic Pot Roast

3-4 lb chuck roast

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 4 cloves garlic, minced
  • 32 oz. beef broth
  • 1 tablespoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste

  • Instructions:

    1. Preheat your oven to 325°F (163°C).

    2. Heat olive oil in a large Dutch oven or oven-safe pot over medium heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 5-7 minutes per side. Remove the roast from the pot and set aside.

    3. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until softened. Stir in the minced garlic and cook for another minute, until fragrant.

    4. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the thyme, rosemary, and bay leaf. Season with additional salt and pepper to taste.

    5. Nestle the browned chuck roast back into the pot. Bring to a simmer, then cover and transfer the pot to the preheated oven.

    6. Roast for 2-3 hours, or until the beef is fork-tender and falling apart easily.

    7. Once cooked, remove the pot roast from the oven and let it rest for 15 minutes before shredding or slicing.

    8. Serve the pot roast with the flavorful broth spooned over top. Mashed potatoes, roasted vegetables, or rice make excellent accompaniments.

    Nutrition Facts (per serving)

    Please note: This is an approximate nutritional estimate based on the ingredients listed. Actual values may vary depending on specific brands and ingredients used.

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 120mg
  • Sodium: 500mg (depending on the sodium content of your beef broth)
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 40g

  • Conclusion

    This easy pot roast recipe is a guaranteed crowd-pleaser. It’s effortless to prepare, delivers melt-in-your-mouth beef, and is bursting with flavor. Plus, leftovers are perfect for lunch the next day!

    Frequently Asked Questions:

    1. What cut of beef can I use besides chuck roast?

    Chuck roast is a great choice for pot roast because it’s a well-marbled cut that becomes incredibly tender with slow cooking. However, you can also substitute other similar cuts like rump roast or bottom round roast.

    2. Can I use a slow cooker for this recipe?

    Absolutely! Simply brown the beef and vegetables in a pan as instructed, then transfer everything to your slow cooker. Add the remaining ingredients, cover, and cook on low for 8-10 hours, or on high for 5-6 hours.

    3. How can I thicken the pot roast broth?

    If you prefer a thicker gravy, you can create a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Once the pot roast is cooked, remove it from the pot and keep warm. Bring the remaining broth to a simmer, then slowly whisk in the cornstarch slurry until the desired consistency is reached.

    4. What vegetables can I add to this pot roast?

    This recipe is a fantastic base and can be easily customized with your favorite vegetables. Consider adding potatoes, pearl onions, mushrooms, or even parsnips.

    5. Can I make this pot roast ahead of time?