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Pot Roast Recipe
This pot roast is rich with savory, slow-cooked flavor & makes a complete, one pot meal with potatoes, carrots, and veggies.
Prep
25 min
Cook
4h 10m
Total
4h 35m
Serves
8
Instructions
- 01
Preheat oven to 300°F.
- 02
Season roast with salt and pepper.
- 03
In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
- 04
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
- 05
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
- 06
Add potatoes, carrots, and celery, cover and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
- 07
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.
Nutrition
per serving · 1 serving
- Calories
- 419
- Protein
- 35g
- Carbs
- 16g
- Fat
- 22g
- Fiber
- 3g
- Sugar
- 3g
- Sat. fat
- 9g
- Sodium
- 396mg
- Cholesterol
- 117mg
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