5-Star Pot Roast
A tender chuck roast braised with colorful vegetables, infused with rich flavors, perfect for family gatherings or cozy dinners.
Ingredients
Main Protein
- 3-4 lb Chuck roast Trim excess fat and pat dry before seasoning.
Starch
- 1 lb Baby potatoes Wash and leave them whole for best results.
Vegetables
- 3 Carrots, chopped Add flavor and nutrition.
- 2 Onions, chopped Add layers of flavor.
- 4 cloves Minced garlic Be careful not to burn to avoid bitterness.
Seasoning and Spices
- 1 tsp Thyme Enhances the depth of flavor.
- 1 packet Onion soup mix
- to taste Salt and pepper Adjust to your taste.
Liquids
- 4 cups Beef broth Use low-sodium for better flavor control.
- 2 tbsp Worcestershire sauce Adds richness to the broth.
Instructions
Preparation
- Rub salt and pepper generously on all sides of the chuck roast.
- In a large pot, heat oil over medium-high heat and sear the roast for about 4-5 minutes on each side until brown.
- Add chopped onions and minced garlic to the pot and stir for about 2 minutes until fragrant.
- Pour in beef broth and Worcestershire sauce to deglaze the pot.
- Nestle baby potatoes and carrots around the roast in the pot, and sprinkle the onion soup mix and thyme over the top.
Cooking
- Cover the pot and lower the heat. Let it simmer on low for about 3 hours.
- Once done, let it rest for a few minutes before slicing. Serve with the flavorful broth and veggies.
Notes
Enhance flavor by browning the roast longer before simmering. Customize the vegetables based on seasonal produce. Try serving with a dollop of horseradish for an extra kick.