Old Fashioned Pot Roast
Old Fashioned Pot Roast takes a little while to make, but the flavor and the tenderness of the beef and vegetables make it all worth the effort.
Servings: 8
Calories: 506kcal
Ingredients
- 1 T olive oil
- 4 lbs beef chuck roast
- 1 large onion chopped
- 4 carrots peeled and chopped
- 2 stalks celery chopped
- 2 cloves garlic chopped
- 8-10 new potatoes
- 1 - 15 oz can diced tomatoes
- 1 1/2 cups beef broth
- 1 t .each thyme and rosemary
- 1 t kosher salt
- 1/2 t pepper
- 1 bay leaf
Instructions
- Preheat oven to 350 degrees.
- In a large dutch oven ( preferably cast iron), heat oil over high heat. Sprinkle chuck roast with 1/4 t. salt and pinch of pepper and then sear on both sides in the hot oil. Transfer to a plate.
- Add onion, carrot and celery to the pan and cook over medium high heat until softened and slightly browned. add garlic and potatoes and stir for 30 seconds. Add the roast and any juices back to the pan. Stir in the remaining ingredients and bring to boiling. Cover with a heavy tight-fitting lid and transfer to the oven. Bake, turning once halfway through, until roast is tender, about 3 hours.
- When the roast is done transfer the meat and veggies to a large platter and keep warm. Discard the bay leaf and skim off fat. Heat liquid over medium heat until slightly thickened then pour over meat and veggies to serve.
Nutrition
Calories: 506kcal | Carbohydrates: 18g | Protein: 46g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 676mg | Potassium: 1236mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5170IU | Vitamin C: 18.2mg | Calcium: 71mg | Iron: 5.5mg