Description
Indulge in the heartwarming comfort of Tender Pot Roast, a dish that combines succulent beef with flavorful vegetables for a satisfying meal. This easy recipe features tender chunks of beef slow-cooked to perfection, allowing the spices and herbs to meld beautifully. Ideal for family dinners or meal prepping, this pot roast is versatile and can be served alongside creamy mashed potatoes or fluffy rice, making it a favorite for any occasion. Enjoy the rich flavors and fall-apart texture that will leave everyone asking for seconds!
Ingredients
Scale
- 3–4 lbs arm or chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 cups beef broth
- 1 tbsp balsamic vinegar
- 3 cloves garlic (minced)
- 1 onion (sliced)
- 3 cups baby carrots
- 2 lbs Yukon gold or russet potatoes (peeled & cubed)
- 3 tbsp butter
- ½ cup milk (or more as needed)
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp sour cream (optional)
Instructions
- 1. Begin by gathering all ingredients.
- 2. Heat olive oil in a Dutch oven; season roast with salt, pepper, garlic powder, onion powder, thyme, and paprika. Sear on all sides until browned.
- 3. Remove the roast; sauté minced garlic and sliced onions in the same pot. Pour in beef broth and balsamic vinegar.
- 4. Return the roast to the pot with Worcestershire sauce; cover and simmer on low for about 6 hours until tender.
- 5. Add baby carrots during the last hour of cooking.
- 6. Meanwhile, boil cubed potatoes until tender; mash with butter and milk.
- 7. Slice the pot roast against the grain before serving with mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg