Roast with Potatoes and Carrots
Perfectly seasoned and fall-apart fork-tender, this roast will be the hit of any dinner or gathering you fix it for.
Ingredients
- 3-4 pounds chuck roast
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion chopped
- 4 cloves garlic minced
- 2 cups beef broth
- 1 pound carrots peeled and cut into 2-inch pieces
- 1.5 pounds potatoes peeled and quartered
Instructions
- Preheat your oven to 275°F.
- Season the chuck roast generously with salt and black pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat. Add the roast and sear each side until browned, approximately 3-4 minutes per side.
- Remove the roast and set aside. In the same pot, add chopped onions and garlic, sautéing until onions are translucent.
- Return the roast to the pot. Add beef broth, ensuring it comes about halfway up the sides of the roast.
- Cover the pot with a lid and place it in the oven. Cook for 3 hours.
- After 3 hours, add the quartered potatoes and chopped carrots around the roast. Cover and return to the oven for another hour, or until the vegetables and roast are tender.
- Remove from oven, let the roast rest for a few minutes before slicing. Serve hot with the vegetables.
Nutrition
Calories: 584kcalCarbohydrates: 29gProtein: 48gFat: 31gSaturated Fat: 12gSodium: 541mgFiber: 5g
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