Kelly's Midwest Cold Remedy Pot Roast

Warm up Midwest winters—or soothe the sniffles—with Kelly's Midwest Cold Remedy Pot Roast, a hearty and comforting dish designed to nourish both body and soul. This recipe transforms a tender, fall-apart beef chuck roast into the ultimate cold-weather meal, slow-cooked with a rich, flavorful broth infused with balsamic vinegar, Worcestershire sauce, and fresh herbs. Hearty root vegetables like carrots, parsnips, and potatoes soak up the savory juices, making every bite satisfying and nutrient-packed. Perfect for a cozy family dinner or a comforting remedy when under the weather, this one-pot wonder is as easy to prepare as it is delicious, with just 20 minutes of prep before it slow-cooks to perfection in the oven. Serve it steaming hot with a ladle of the luscious broth for an unbeatable cold-weather classic. Keywords: Midwest pot roast, cold remedy recipe, beef chuck roast, one-pot dinner, comfort food, hearty root vegetables.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 1 tablespoon Kosher salt
• 2 teaspoons Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 Garlic cloves, minced
• 4 cups Beef broth
• 2 tablespoons Balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 4 large Carrots, peeled and cut into chunks
• 3 medium Parsnips, peeled and cut into chunks
• 3 large Russet potatoes, peeled and cut into chunks
• 2 Bay leaves
• 4 Fresh thyme sprigs

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels and season generously with kosher salt and black pepper on all sides.

Step 3

Heat a large Dutch oven over medium-high heat and add the olive oil. Once hot, sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.

Step 4

In the same Dutch oven, reduce heat to medium, add the diced onion, and sauté for 3-4 minutes until softened and slightly caramelized.

Step 5

Add minced garlic to the pot and cook for an additional minute until fragrant.

Step 6

Pour in the beef broth, balsamic vinegar, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

Step 7

Return the seared beef roast to the pot and add the bay leaves and thyme sprigs around the meat.

Step 8

Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2 hours.

Step 9

After 2 hours, carefully remove the pot from the oven and add the carrots, parsnips, and potatoes around the roast.

Step 10

Replace the lid, return the Dutch oven to the oven, and continue cooking for another 2 hours, or until the beef is fall-apart tender and the vegetables are soft but not mushy.

Step 11

Remove the pot roast from the oven and discard the bay leaves and thyme sprigs. Place the beef on a large platter and shred or slice as desired.

Step 12

Serve the pot roast with the vegetables and ladle some of the rich broth over the top. Enjoy warm!

Nutrition Facts

Serving size	(4160.1g)

Amount per serving	% Daily Value*
Calories	4937.1

Total Fat 305.3g	0%
Saturated Fat 114.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 6649.4mg	0%
Total Carbohydrate 287.1g	0%
Dietary Fiber 44.3g	0%
Total Sugars 50.3g
Protein 284.6g	0%

Vitamin D 0IU	0%
Calcium 673.7mg	0%
Iron 48.6mg	0%
Potassium 10516.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 22.6%

Carbs: 22.8%