American · Dinner · Lunch
Pot Roast
A tender, fork-soft beef roast slowly braised with carrots, potatoes and herbs in a rich, lightly thickened gravy. The lean, trimmed cut and skimmed sauce keep it hearty without the heaviness.
- Prep
- 20 min
- Cook
- 200 min
- Total
- 220 min
- Serves
- 6
Calories come from: Carbs 30% · Fat 30% · Protein 40%
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Ingredients
For 6 servings- 1 roast (about 2.4 lb)1,100 gBeef chuck roast, trimmed of visible fat
- 1 tbsp14 gOlive oil
- 3/4 tsp5 gSalt
- 1 tspBlack pepper, ground
- 2 medium220 gOnions, cut into wedges
- 4 cloves12 gGarlic, smashed
- 2 tbsp32 gTomato paste
- 3 cups720 gLow-sodium beef broth
- 1 tbsp17 gWorcestershire sauce
- 4 sprigsFresh thyme
- 1 sprigFresh rosemary
- 2 leavesBay leaves
- 5 large500 gCarrots, cut into 5 cm chunks
- about 20 small600 gBaby potatoes, halved
- 2 stalks80 gCelery, cut into 5 cm pieces
- 1 tbsp8 gCornstarch
- 2 tbsp30 gCold water
- 1/4 cup10 gFresh parsley, chopped (optional)
Steps
- 1
Heat the oven to 160 °C / 325 °F.
- 2
Pat the beef dry and season all over with the salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Brown the beef well on all sides, about 10 minutes, then move it to a plate.
- 5
Lower the heat to medium, add the onions and cook for 4 minutes until lightly golden.
- 6
Stir in the garlic and tomato paste and cook for 1 minute.
- 7
Pour in the broth and Worcestershire sauce, scraping up the browned bits from the bottom.
- 8
Return the beef to the pot and tuck in the thyme, rosemary and bay leaves.
- 9
Bring to a simmer, cover and braise in the oven for 2 hours.
- 10
Add the carrots, potatoes and celery around the beef, cover again and braise for 1 more hour, until the beef and vegetables are fork-tender (beef should reach at least 63 °C / 145 °F, and will be far higher when tender).
- 11
Move the beef and vegetables to a platter and cover loosely with foil.
- 12
Remove the herb stems and bay leaves, then skim the fat from the surface of the liquid.
- 13
Mix the cornstarch with the cold water, whisk it into the simmering liquid on the stove and cook for 2-3 minutes until slightly thickened.
- 14
Slice or pull the beef into chunks, spoon the gravy over and scatter with parsley if using.
Swaps, storage and make-ahead
Swaps
- Use beef bottom round or rump roast instead of chuck for a leaner cut, adding a little extra broth and checking tenderness near the end.
- Swap the baby potatoes for chunks of parsnip or turnip for a lighter, lower-starch vegetable mix.
- For a gluten-free version, choose a beef broth and Worcestershire sauce labelled gluten-free, since the cornstarch thickener is already gluten-free.
- Replace the fresh thyme and rosemary with 1 tsp dried thyme and 1/2 tsp dried rosemary if fresh herbs are hard to find.
Storage
Refrigerate leftover beef, vegetables and gravy in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. The beef and gravy freeze well for about 3 months, but the potatoes can turn grainy, so freeze those only if you don't mind the texture.
Make ahead
Braise the roast a day ahead, chill it in its liquid overnight, then lift off the set fat, thicken the gravy and reheat gently until steaming hot. You can also chop the onions, carrots and celery up to a day in advance and keep them covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishCeleryGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (557 g) | Per 100 g | |
|---|---|---|
| Calories | 416 kcal | 75 kcal |
| Protein | 42.7 g | 7.7 g |
| Carbohydrates | 31.8 g | 5.7 g |
| of which sugars | 8.2 g | 1.5 g |
| Fiber | 5.3 g | 1 g |
| Fat | 13.9 g | 2.5 g |
| of which saturated | 5.2 g | 0.9 g |
| Sodium | 845 mg | 152 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
