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Pot Roast

A comforting pot roast featuring tender beef, succulent vegetables, and a rich gravy that simmers to perfection, ideal for cozy dinners and family gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast
  • 2 cups beef broth
  • 1 cup gravy
  • 4 large carrots, cut into chunks
  • 4 large potatoes, cut into chunks
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1-2 tablespoons olive oil
  • Fresh herbs (like thyme or rosemary) for seasoning Feel free to experiment with herbs.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
  3. Season the beef chuck roast with salt and pepper and sear on all sides until browned.
  4. Remove the roast and set aside.
  5. In the same pot, sauté onions and garlic until softened.
  6. Return the beef to the pot and add the carrots, potatoes, and herbs.
  7. Pour in the beef broth and gravy. Bring to a simmer.
  8. Cover the pot and transfer it to the oven.
Cooking
  1. Cook for 3-4 hours or until the meat is tender and falls apart easily.
  2. Remove from the oven, let it rest for a few minutes, then serve warm.

Notes

For best results, sear the meat properly, allow it to rest before slicing, and consider adding unique vegetables or flavor enhancers during cooking. To store leftovers, let the pot roast cool completely, then transfer to an airtight container. It can be refrigerated for up to three days or frozen for up to three months.