Super Simple Pot Roast

Elevate your comfort food game with this Super Simple Pot Roast, a hearty one-pot meal that’s perfect for cozy dinners or Sunday suppers. Made with a tender, fall-apart beef chuck roast, vibrant carrots, creamy russet potatoes, and aromatic herbs like rosemary and thyme, this recipe is slow-cooked to perfection in a rich, savory beef broth. With just 20 minutes of prep and minimal effort, this dish delivers maximum flavor thanks to a seared caramelized crust on the roast and a medley of perfectly seasoned vegetables. Whether you’re feeding a family or meal-prepping for the week, this classic pot roast is a guaranteed crowd-pleaser – hearty, wholesome, and utterly satisfying.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Yellow onion
• 4 large Carrots
• 3 medium Russet potatoes
• 2 cups Beef broth
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• 3 cloves Garlic cloves

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

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

Step 3

In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Once hot, sear the roast on all sides until browned, about 4–5 minutes per side. Remove the roast and set aside.

Step 4

Peel and slice the onion into thick wedges. Peel the carrots and cut them into chunks. Dice the potatoes into large, even-sized pieces.

Step 5

Lower the heat to medium and add the onion wedges to the pot. Sauté for 2–3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Pour in the beef broth to deglaze the pot, scraping up any browned bits using a wooden spoon. Bring the broth to a simmer.

Step 7

Return the roast to the pot and add the carrots, potatoes, rosemary, and thyme. Ensure the liquid comes about halfway up the roast; add a bit more broth or water if needed.

Step 8

Cover the pot with a lid and transfer it to the preheated oven. Cook for about 4 hours, or until the meat is fork-tender and easily pulls apart.

Step 9

Remove the pot from the oven and let the roast rest for 10 minutes before serving. Discard the rosemary and thyme sprigs.

Step 10

Serve the pot roast warm with the vegetables and a ladle of the flavorful broth on top. Enjoy!

Nutrition Facts

Serving size	(341.3g)

Amount per serving	% Daily Value*
Calories	391.4

Total Fat 28.8g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 4922.0mg	0%
Total Carbohydrate 32.5g	0%
Dietary Fiber 9.1g	0%
Total Sugars 13.7g
Protein 3.5g	0%

Vitamin D 0IU	0%
Calcium 122.8mg	0%
Iron 2.0mg	0%
Potassium 992.8mg	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: 64.3%

Protein: 3.5%

Carbs: 32.2%