Sunday Pot Roast
This Sunday Pot Roast starts with a beautifully seared chuck roast that gets braised low and slow with onions, garlic, fresh herbs, carrots, and potatoes until the beef is fall-apart tender and the vegetables are soaking up all that rich, savory broth. The whole house will smell absolutely incredible!
Ingredients
- 4-5 pounds boneless beef chuck roast
- 2 tablespoons avocado oil or other neutral oil
- 1 onion, sliced
- 6 cloves garlic, minced
- 3 cups beef broth
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1½ pounds potatoes (such as Yukon Gold, red, or baby potatoes)
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 bay leaves
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat oven for 300 F.
- Pat the chuck roast dry with paper towels. Generously season all sides with salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear for 3–5 minutes per side, or until deeply browned and a crust forms. Remove the roast from the pot and set aside.
- Reduce heat to medium. Add the sliced onion to the same pot and cook for 2–3 minutes, stirring occasionally. Add the garlic and cook for another 30 seconds, just until fragrant.
- Pour in the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
- Return the seared roast to the Dutch oven. Add the carrots and potatoes around the roast. Sprinkle the rosemary and thyme over the top and add the bay leaves.
- Cover the Dutch oven with the lid and transfer it to the oven. Cook for 4–5 hours, or until the beef is fork-tender and easily pulls apart.
- Remove the bay leaves. Skim most of the fatty oil from the top. Shred the beef into bite sized pieces. Transfer to a serving platter. Arrange the potatoes and carrots around the beef. Spoon the broth over the beef and vegetables. Season with any additional salt and pepper. Serve immediately.