Western Pot Roast

Perfectly tender and bursting with rich, savory flavors, this Western Pot Roast is the ultimate comfort food for family dinners or cozy gatherings. Featuring a hearty 4-pound beef chuck roast, seared to golden perfection before being slow-cooked with a medley of vibrant vegetables like carrots, celery, and red potatoes, this one-pot wonder is as satisfying as it is simple to prepare. The robust flavor profile comes alive with a luscious broth infused with tomato paste, Worcestershire sauce, and fresh herbs like thyme and bay leaves. Whether you're using a slow cooker or Dutch oven, the low-and-slow cooking method guarantees melt-in-your-mouth beef and a symphony of taste with every bite. Complete the meal with a rich, velvety gravy made from the cooking juices, and serve up a feast that’s both rustic and elevated. Perfect for busy weeknights or Sunday suppers, this Western-style pot roast is a timeless classic that everyone will love.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

Ingredients

• 4 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 4 pieces carrots
• 3 pieces celery stalks
• 1.5 pounds red potatoes
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 4 sprigs fresh thyme
• 2 tablespoons cornstarch
• 3 tablespoons water

Directions

Step 1

Season the beef chuck roast with salt and black pepper on all sides.

Step 2

Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. Remove and set aside.

Step 3

Roughly chop the onion and mince the garlic cloves. Set aside.

Step 4

Peel and chop the carrots into large chunks. Chop the celery stalks and halve the red potatoes. Set all the vegetables aside.

Step 5

In a large slow cooker or Dutch oven, add the seared roast. Scatter the onion, garlic, carrots, celery, and potatoes around the roast.

Step 6

In a mixing bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour this mixture over the roast and vegetables.

Step 7

Add the bay leaves and thyme sprigs to the pot.

Step 8

Cover the slow cooker or Dutch oven. If using a slow cooker, cook on low for 8 hours or on high for 4-5 hours. If using a Dutch oven, bake at 325°F (160°C) for 3-4 hours until the meat is fork-tender.

Step 9

Once cooked, remove the roast and vegetables from the pot and set them on a serving platter. Discard the bay leaves and thyme sprigs.

Step 10

To make a gravy, strain the cooking liquid into a saucepan. Bring it to a simmer over medium heat.

Step 11

In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the simmering broth and cook for 2-3 minutes until the gravy thickens.

Step 12

Slice the roast and serve with the vegetables, drizzling the gravy on top.

Nutrition Facts

Serving size	(3673.6g)

Amount per serving	% Daily Value*
Calories	5622.9

Total Fat 392.3g	0%
Saturated Fat 150.2g	0%
Polyunsaturated Fat 17.1g
Cholesterol 1360.8mg	0%
Sodium 8344.1mg	0%
Total Carbohydrate 195.1g	0%
Dietary Fiber 27.8g	0%
Total Sugars 36.2g
Protein 353.3g	0%

Vitamin D 0IU	0%
Calcium 566.0mg	0%
Iron 58.9mg	0%
Potassium 10014.6mg	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: 61.7%

Protein: 24.7%

Carbs: 13.6%