Description
A hearty Thanksgiving pot roast that brings warmth and flavor to your holiday table.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 carrots, chopped
- 4 potatoes, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Preheat your oven to 300°F (150°C).
- Season the beef roast with salt and pepper.
- Heat olive oil in a large pot over medium-high heat.
- Sear the roast on all sides until browned.
- Add the onion and garlic, cooking until softened.
- Add carrots and potatoes to the pot.
- Pour in beef broth and Worcestershire sauce.
- Add rosemary and thyme.
- Cover and transfer to the oven.
- Cook for 3-4 hours, until the meat is tender.
Notes
- Let the roast rest before slicing.
- Serve with gravy made from the cooking liquid.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Oven Braising
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: thanksgiving pot roast, holiday dinner, beef roast, comfort food