American · medium
Classic Pot Roast with Vegetables
Fall-apart tender chuck roast braised low and slow with potatoes, carrots, and onions.
- 3 hr 50 min
- Total
- 4
- Serves
- $16.00
- Est. cost
- 620
- Cal/serving
Parent noteShred the meat for younger kids. The potatoes and carrots get wonderfully soft.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Boneless Chuck Roast3 lbs
- Olive Oil2 tbsp
- Yellow Onion, diced1 large
- Garlic, minced4 cloves
- Tomato Paste2 tbsp
- Beef Broth2 cups
- Dry Red Wine (optional)1/2 cup
- Fresh Thyme Sprigs4 sprigs
- Bay Leaves2 leaves
- Yukon Gold Potatoes, quartered1 1/2 lbs
- Carrots, cut into chunks4 large
Method
- 01
Preheat oven to 325°F. Pat the chuck roast dry and season generously with salt and pepper on all sides.
- 02
Heat oil in a Dutch oven over high heat. Sear the roast on all sides until deeply browned, about 3 minutes per side. Remove and set aside.
- 03
Reduce heat to medium. Add diced onion and cook 3 minutes. Add garlic, tomato paste, and cook 1 minute. Pour in beef broth and red wine, scraping up browned bits.
- 04
Add thyme and bay leaves. Return roast to pot. Cover tightly and transfer to oven. Braise for 2 hours.
- 05
Add quartered potatoes and chunked carrots around the roast. Cover and return to oven for 1 more hour until vegetables are tender and meat shreds easily.
- 06
Remove roast and vegetables. Skim fat from braising liquid, season to taste, and spoon over sliced meat.
- 620
- Calories
- 48g
- Protein
- 35g
- Carbs
- 30g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
