Savory Chuck or Pot Roast with Vegetables

Transform your dinner table into a comforting feast with this hearty Savory Chuck or Pot Roast with Vegetables! This classic one-pot meal combines tender, slow-cooked chuck roast with a medley of wholesome vegetables, including carrots, celery, potatoes, and onions, all simmered in a savory beef broth enhanced with Worcestershire sauce, garlic, and fragrant thyme. Perfectly braised in a Dutch oven for four hours, every bite bursts with melt-in-your-mouth flavor, while the homemade gravy adds a luxurious finishing touch. Ideal for cozy family dinners, this dish is a timeless favorite that’s as versatile as it is satisfying. Whether you’re craving a warm winter meal or an impressive dish to serve guests, this pot roast recipe is your go-to for ultimate comfort food.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds chuck roast
• 1.5 teaspoons salt
• 1 teaspoons black pepper
• 1 teaspoons garlic powder
• 2 tablespoons olive oil
• 1 large yellow onion
• 4 medium carrots
• 3 medium celery stalks
• 4 medium potatoes
• 3 cups beef broth
• 2 tablespoons worcestershire sauce
• 2 pieces bay leaves
• 3 sprigs fresh thyme
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

Step 1

Season the chuck roast generously with salt, pepper, and garlic powder on all sides.

Step 2

Heat a large skillet over medium-high heat and add olive oil. Sear the chuck roast on all sides until browned, about 4 minutes per side. Remove from the skillet and set aside.

Step 3

Peel and slice the onion into thick wedges. Peel the carrots and cut them into 2-inch pieces. Slice the celery into 2-inch pieces. Quarter the potatoes, leaving the skin on for texture.

Step 4

In a large Dutch oven or oven-safe pot, arrange the onion, carrots, celery, and potatoes as a base layer.

Step 5

Place the seared chuck roast on top of the vegetables.

Step 6

Pour the beef broth over the roast and vegetables. Add the worcestershire sauce, bay leaves, and fresh thyme sprigs to the pot.

Step 7

Cover the pot with a lid or aluminum foil and transfer to a preheated oven at 325°F (160°C).

Step 8

Bake for 4 hours, basting the roast with the juices every hour to keep it moist and flavorful.

Step 9

After 4 hours, remove the pot from the oven. Discard the bay leaves and thyme sprigs.

Step 10

To make a gravy, transfer 2 cups of the cooking liquid to a small saucepan. Mix cornstarch with water in a small bowl to form a slurry, then add to the saucepan. Simmer over medium heat, stirring constantly, until thickened, about 5 minutes.

Step 11

Serve the chuck roast sliced, alongside the softened vegetables, and drizzle with gravy for the perfect comforting meal.

Nutrition Facts

Serving size	(3538.9g)

Amount per serving	% Daily Value*
Calories	4404.2

Total Fat 214.2g	0%
Saturated Fat 82.6g	0%
Polyunsaturated Fat 13.7g
Cholesterol 1251.9mg	0%
Sodium 12176.3mg	0%
Total Carbohydrate 241.5g	0%
Dietary Fiber 31.0g	0%
Total Sugars 33.9g
Protein 387.9g	0%

Vitamin D 54.4IU	0%
Calcium 579.0mg	0%
Iron 58.3mg	0%
Potassium 10570.1mg	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: 43.4%

Protein: 34.9%

Carbs: 21.7%