Classic Pot Roast Recipe
Say hello to the ultimate cozy comfort food with this classic pot roast recipe. We're talking about beef so tender it practically falls apart, alongside perfectly roasted and caramelized veggies and a broth that's pure liquid gold. This dinner is a flavor-packed, slow-cooked masterpiece!
Servings: 6 Servings
Ingredients
- 3 tablespoons ghee
- 3-5 pound beef chuck roast
- 1 tablespoon salt
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 2 pounds red potatoes, chopped into wedges
- 1 yellow onion, cut into 8 sections
- 5 cloves garlic
- 2-3 cups beef broth
- 3 sprigs fresh thyme
Instructions
- Preheat the oven to 325°F and season the roast with salt.
- Add the ghee to a heavy bottomed or enameled cast iron pot (6 quart) over high heat. Once hot, sear the roast over high heat on one side for 4 minutes, then flip over and remove the pot from the heat.
- Nestle the potatoes, carrots, onions, and garlic around the seared roast. Pour the broth in until it reaches halfway up the roast, then top the roast with fresh thyme. Cover with lid and bake at 325°F for 3 hours (for 3 or less pounds) or 4 hours (for 4 pounds or more).
- Serve with pan drippings over top of the meat and veggies, and season with additional salt and pepper or a squeeze of lemon, if desired.
Notes
- If you find that your roasts are really tough, try to only buy chuck roast. Chuck roast will be the most tender. Bone in or boneless will both work, but you will probably get more bang for your buck with boneless.
- Don’t trim your roast! The fat will help add to the flavor of the final dish.
- Don’t skip the searing, and be sure to sear in ghee (vs. oil or butter). To get a really good sear on steak, you want the temperature to be really high, and ghee won’t smoke or burn.
- Don't overdo the broth. You'll want to pour enough broth so that it reaches halfway up the roast, but don’t cover the top of the roast with broth. If your roast is too soupy and not caramelized, you’re adding too much broth.
- Bonus flavor tip: after you brown your roast, pull it out and set it aside, and char the carrots and onions in the bottom of the pot. Then remove the veggies and add the roast to the pot (it needs to touch the bottom of the pot), nestle in the veggies, and bake as directed.
Nutrition
Calories: 628kcal | Carbohydrates: 34g | Protein: 48g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 176mg | Sodium: 1725mg | Potassium: 1766mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12694IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 6mg