Topped with flavorful herbs and accompanied by perfectly seasoned vegetables, this pot roast recipe makes tender, melt-in-your-mouth beef.
- 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.
Calories: 427kcalCarbohydrates: 34gProtein: 30gFat: 19gSaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 783mgPotassium: 1151mgFiber: 4gSugar: 3gVitamin A: 4389IUVitamin C: 29mgCalcium: 59mgIron: 4mg