Sunday Pot Roast with Root Vegetables
A chuck roast braised low and slow with carrots, potatoes, and onion in a savory herb-and-beef-broth bath until it falls apart with a fork — the centerpiece of every family Sunday
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🛒 Ingredients
- 3–4 lbs beef chuck roast
- 4 medium cut in 2-inch pieces carrots
- 1.5 lbs quartered Yukon gold potatoes
- 1 large quartered onion
- 2 cups beef broth
- 4 sprigs fresh thyme
- 6 cloves garlic
👨🍳 Instructions
- 1Preheat oven to 325°F; pat roast dry and season all over with salt and pepper
- 2Heat 2 tbsp oil in a large Dutch oven over high heat; sear roast 3–4 minutes per side until deeply browned
- 3Remove roast; reduce heat to medium and cook onion and garlic 2 minutes
- 4Add broth and thyme, scraping up browned bits from the bottom
- 5Nestle roast back in the pot; it should be halfway submerged
- 6Cover tightly and braise in the oven for 3 hours, turning roast once at the halfway mark
- 7Add potatoes and carrots around the roast, cover again, and cook 1 more hour
- 8Rest 15 minutes before shredding; strain braising liquid for serving as a jus
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