Name: 3-Hour Oven Pot Roast That Melts in Your Mouth
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 3–3.5 lb beef chuck roast; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 2 tbsp olive oil; 1 large yellow onion, sliced; 4 cloves garlic, minced; 2 cups beef broth; 2 tbsp Worcestershire sauce; 2 tbsp tomato paste (optional, for richer flavor); 1 tsp dried thyme; 1 tsp dried rosemary (or 1 tbsp fresh, chopped); 1 bay leaf; 1.5 lb baby potatoes (or small red potatoes), halved; 6–8 medium carrots, peeled (or 1 lb baby carrots); 4 cups broccoli florets; 3 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; Optional: 1/2 tsp smoked paprika or Italian seasoning

Description

Classic oven pot roast with roasted potatoes, carrots, and broccoli. A comforting one-pan meal perfect for Sunday dinner.

Ingredients

Scale

3–3.5 lb beef chuck roast
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
2 tbsp olive oil
1 large yellow onion, sliced
4 cloves garlic, minced
2 cups beef broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste (optional, for richer flavor)
1 tsp dried thyme
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1 bay leaf
1.5 lb baby potatoes (or small red potatoes), halved
6–8 medium carrots, peeled (or 1 lb baby carrots)
4 cups broccoli florets
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
Optional: 1/2 tsp smoked paprika or Italian seasoning

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 300°F.
Pat roast dry. Season with salt, pepper, and garlic powder. Heat olive oil in a Dutch oven over medium-high heat and sear roast 3–4 minutes per side until deeply browned. Remove to a plate.
Add onion to the pot and cook 3 minutes. Stir in garlic for 30 seconds. Add beef broth, Worcestershire, tomato paste (if using), thyme, rosemary, and bay leaf. Scrape up browned bits.
Return roast to the pot. Cover and bake 3 hours, or until fork-tender and shreddable.
About 45 minutes before the roast is done, toss potatoes and carrots with 2 tbsp olive oil, salt, pepper, and optional seasoning. Roast on a sheet pan at 425°F for 30–35 minutes, flipping once.
Toss broccoli with remaining 1 tbsp olive oil, salt, and pepper. Add to the oven for the last 12–15 minutes, until browned on edges and tender-crisp.
Remove roast, shred or slice, and spoon pan juices over the beef. Plate with roasted potatoes, carrots, and broccoli.

Notes

For a richer flavor, use tomato paste.
Fresh rosemary can be substituted for dried.
Adjust seasoning to taste.

Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes
Category: Main Dish
Method: Braising, Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 8g
Sodium: 1200mg
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 8g
Protein: 48g
Cholesterol: 140mg