While this traditional pot roast bakes with carrot, onion, and potato it creates a rich, thick broth that you'll want to spoon over mashed potatoes.
2 teaspoons olive oil
1 (4-pound) boneless chuck roast, trimmed
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 cups coarsely chopped onion
2 cups low-salt beef broth
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 cup chopped plum tomato
1 1/4 pounds small red potatoes
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons fresh lemon juice
Chopped fresh parsley (optional)
How to Make It
Preheat oven to 300°.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.
Absolutely wonderful - rich savory broth, perfectly cooked beef. The veggies weren't done after 30 minutes, so I removed the beef from the pan and simmered the veggies on the stove an extra 10 minutes, and then perfect. A nice kick from the Worcestershire. Only complaint is that it was a touch too peppery.
After all the rave reviews, I was expecting an outstanding roast. I found this to be a sold roast, but nothing special. I found the Classic Beef Pot Roast from Cooking Light to be a much more flavorful recipe.
I chopped up the roast into 1 inch pieces to make this more like stew. I added a can of diced tomatoes since I did not have any fresh ones on had. Excellent! Will be adding this one to my pot roast collection.
Outsanding and so easy to make. I only had 1/2 C of roma tomatoes, so I threw in a container of grape tomatoes. Some of them remained intact during the cooking process and some burst...instead of biting into/cutting the whole ones, I popped them into my mouth and they exploded with sheer deliciousness!
Amazing! Great for the slow cooker - I prep the night before and then set on low before going to work. Perfect every time! Just make sure you're buying the right cut of meat - tried this once with a sirloin roast, and it was a huge mistake.
This was soo good!! I loved this recipe! It was so easy too. The veggies took maybe 15 minutes longer to cook, but I also had a little bit more than specified. The flavor was excellent and so moist! This will definetly be my go to pot roast!