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+ servings

Pot Roast

Topped with flavorful herbs and accompanied by perfectly seasoned vegetables, this pot roast recipe makes tender, melt-in-your-mouth beef.
Prep Time 15 mins
Cook Time 3 hrs 10 mins
Total Time 3 hrs 25 mins
Course Main Course
Cuisine American
Servings 7
Calories 427 kcal


  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 to 3 lb boneless beef chuck roast
  • 2 tbsp canola or olive oil
  • 1 large onion cut into large chunks
  • 3 medium carrots cut into large chunks
  • 2 lb yellow or baby potatoes cut into large chunks
  • 2 1/2 cups beef broth
  • 1 sprig rosemary
  • fresh parsley for garnish


  • Preheat oven to 300 degrees F.
  • Combine salt, pepper, and flour.
  • Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
  • Heat oil over medium heat in a large Dutch oven or stock pot. Brown roast on all sides, about 5 minutes.
  • Remove meat from the pot and set aside.
  • Add additional oil if needed. Add onion and carrots to the pot and saute for 3 to 5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
  • Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
  • Pour beef broth and a sprig of rosemary over the meat. Cover with a lid.
  • Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
  • Serve.


Calories: 427kcalCarbohydrates: 34gProtein: 30gFat: 19gSaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 783mgPotassium: 1151mgFiber: 4gSugar: 3gVitamin A: 4389IUVitamin C: 29mgCalcium: 59mgIron: 4mg