Description
A classic comfort food dish featuring tender beef roast cooked with hearty potatoes and carrots in a flavorful broth.
Ingredients
Scale
- 3 pounds beef chuck roast
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into 2-inch pieces
- 4 medium potatoes, peeled and quartered
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Season the beef chuck roast with salt and black pepper on all sides.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the roast on all sides, about 4 minutes per side.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 2 minutes.
- Pour in the beef broth and add the dried thyme and rosemary. Bring to a simmer.
- Add the carrots and potatoes around the roast.
- Cover the pot and reduce heat to low. Simmer for 2.5 to 3 hours, or until the meat is tender and vegetables are cooked through.
Notes
For a thicker sauce, remove the roast and vegetables, then simmer the liquid with a cornstarch slurry. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 25g
- Protein: 35g