A Roast That Even My Daughter Would Eat

Elevate your family dinner game with "A Roast That Even My Daughter Would Eat," a comforting and flavor-packed one-pot meal that’s sure to win over even the pickiest eaters. This succulent beef chuck roast is seasoned with a fragrant blend of dried thyme and rosemary, seared to perfection, and slow-roasted with tender baby carrots, creamy baby potatoes, and sweet yellow onion. A rich, savory sauce infused with beef broth, Worcestershire sauce, and a touch of brown sugar ties it all together. Cooked low and slow in a Dutch oven, this melt-in-your-mouth roast is easy to prepare and perfect for cozy gatherings or Sunday suppers. Serve it with its hearty vegetables and thickened sauce for a truly satisfying feast the whole family will adore. Keywords: beef chuck roast recipe, easy family dinner, one-pot roast recipes, Dutch oven meals.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs beef chuck roast
• 2 cups baby carrots
• 4 cups baby potatoes
• 1 large yellow onion
• 4 whole garlic cloves
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp all-purpose flour

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels. Season it on all sides with 1 teaspoon of kosher salt, 1 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary.

Step 3

Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the beef roast on all sides until browned (about 4 minutes per side). Remove the roast and set it aside.

Step 4

Peel and quarter the yellow onion. Add the onion, baby carrots, and baby potatoes to the same pot. Stir to coat them in the oil and cook for 2-3 minutes until slightly softened.

Step 5

Add 4 garlic cloves (whole) to the vegetables, then return the seared roast to the pot, placing it on top of the vegetables.

Step 6

In a separate bowl, whisk together 2 cups of beef broth, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of brown sugar. Pour this mixture over the roast and vegetables.

Step 7

Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 3 1/2 to 4 hours, or until the beef is tender and easily pulls apart with a fork.

Step 8

Once cooked, remove the Dutch oven from the oven. Transfer the roast and vegetables to a serving platter.

Step 9

To make a sauce, skim off any excess fat from the liquid in the pot. Place the pot on the stovetop over medium heat and whisk in 1 tablespoon of all-purpose flour. Simmer for 5-7 minutes, stirring frequently, until the sauce thickens.

Step 10

Serve the roast sliced or shredded, with the roasted vegetables and the sauce drizzled on top. Enjoy!

Nutrition Facts

Serving size	3303 grams (3303.0g)

Amount per serving	% Daily Value*
Calories	4731

Total Fat 310.80g	398%
Saturated Fat 116.10g	581%
Polyunsaturated Fat 5.60g
Cholesterol 1027mg	342%
Sodium 4885mg	212%
Total Carbohydrate 228.60g	83%
Dietary Fiber 24.60g	88%
Total Sugars 39.80g
Protein 274.90g	550%

Vitamin D 0IU	0%
Calcium 493mg	38%
Iron 47mg	260%
Potassium 9284mg	198%

*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: 58.1%

Protein: 22.9%

Carbs: 19.0%