Old Fashioned Beef Pot Roast

Transport your taste buds to comforting Sunday dinners with this hearty Old Fashioned Beef Pot Roast, a timeless classic that's slow-cooked to perfection. Featuring a tender, fall-apart beef chuck roast seared to golden perfection and simmered alongside a medley of root vegetables like carrots, parsnips, and russet potatoes, this dish is infused with layers of rich flavor from garlic, onions, tomato paste, and fresh thyme. The robust gravy, developed from beef broth and a hint of Worcestershire sauce, ties everything together in this one-pot wonder. Perfect for cozy family gatherings or a make-ahead meal, this pot roast is just as wholesome as it is flavorful. Ready in just over 3 hours, it's an easy yet elegant option for a satisfying main dish.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 large carrots, peeled and cut into chunks
• 2 medium parsnips, peeled and cut into chunks
• 3 large russet potatoes, peeled and quartered
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 4 fresh thyme sprigs
• 1 bay leaf

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef chuck roast dry with paper towels, then season all over with salt and black pepper.

Step 3

Sprinkle the roast with flour, making sure it is evenly coated.

Step 4

Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.

Step 5

In the same pot, add the diced onion and cook until softened (about 5 minutes), scraping up any browned bits from the bottom. Add the minced garlic and cook for an additional 1 minute.

Step 6

Stir in the tomato paste and cook for another minute to caramelize slightly.

Step 7

Pour in the beef broth and Worcestershire sauce, stirring to combine. Bring the mixture to a gentle simmer.

Step 8

Return the seared roast to the pot. Add the carrots, parsnips, and potatoes around the roast.

Step 9

Place the thyme sprigs and bay leaf into the pot. Cover with the lid and transfer to the preheated oven.

Step 10

Cook the pot roast in the oven for 3-3.5 hours, or until the beef is fork-tender and the vegetables are cooked through.

Step 11

Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaf. Let the roast rest for 10 minutes before slicing or shredding.

Step 12

Serve the beef pot roast in shallow bowls with the vegetables and gravy spooned on top. Enjoy!

Nutrition Facts

Serving size	3971.7 grams (3971.7g)

Amount per serving	% Daily Value*
Calories	5038

Total Fat 305.00g	391%
Saturated Fat 114.80g	574%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 8740mg	380%
Total Carbohydrate 307.30g	112%
Dietary Fiber 50.50g	180%
Total Sugars 44.90g
Protein 286.60g	573%

Vitamin D 0IU	0%
Calcium 598mg	46%
Iron 52mg	289%
Potassium 11169mg	238%

*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: 53.6%

Protein: 22.4%

Carbs: 24.0%