Ranchers Pot Roast

Savor the comforting flavors of Ranchers Pot Roast, a hearty and rustic dish that brings a taste of homestyle cooking to your table. This recipe features tender, slow-cooked beef chuck roast, perfectly seasoned and paired with a medley of wholesome vegetables, including carrots, celery, and russet potatoes. The rich broth, infused with garlic, tomato paste, Worcestershire sauce, and aromatic herbs like thyme and rosemary, creates a mouthwatering base that transforms into a velvety gravy to drizzle over each serving. Prepared in a Dutch oven and oven-braised to perfection, this one-pot meal is ideal for cozy family dinners or special gatherings. With just 20 minutes of prep and a long, slow cook for maximum flavor, Ranchers Pot Roast is a timeless, satisfying dish that will leave everyone asking for seconds.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs beef chuck roast
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 carrots, peeled and chopped into chunks
• 3 celery stalks, chopped
• 4 russet potatoes, peeled and quartered
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 2 tbsp all-purpose flour
• 2 tbsp water

Directions

Step 1

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

Step 2

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Step 3

Sear the beef on all sides until brown and crusted, about 3-4 minutes per side. Remove and set aside.

Step 4

Reduce the heat to medium and add the diced onion, carrots, celery, and potatoes to the pot. Sauté for 5-7 minutes until the vegetables start to soften.

Step 5

Add the minced garlic and cook for 1 minute until fragrant.

Step 6

Stir in the tomato paste and cook for another 1-2 minutes to enhance its flavor.

Step 7

Deglaze the pot by pouring in 1/2 cup of the beef broth, scraping up any browned bits from the bottom of the pot.

Step 8

Add the seared beef back into the pot and pour in the remaining beef broth.

Step 9

Stir in the Worcestershire sauce, dried thyme, dried rosemary, and add the bay leaf. Bring the mixture to a gentle boil.

Step 10

Cover the pot with a lid and transfer it to an oven preheated to 300°F (150°C). Cook for 3.5 to 4 hours, or until the beef is fork-tender.

Step 11

Once cooked, remove the beef and vegetables from the pot and set them on a serving platter. Discard the bay leaf.

Step 12

To make the gravy, place the pot with the cooking liquid on the stove over medium heat.

Step 13

In a small bowl, whisk together the all-purpose flour and water to make a slurry.

Step 14

Gradually whisk the slurry into the pot, stirring constantly until the sauce thickens, about 3-5 minutes.

Step 15

Serve the beef and vegetables hot with the gravy poured on top.

Nutrition Facts

Serving size	3229.1 grams (3229.1g)

Amount per serving	% Daily Value*
Calories	4380

Total Fat 303.60g	389%
Saturated Fat 114.60g	573%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 6641mg	289%
Total Carbohydrate 150.80g	55%
Dietary Fiber 19.30g	69%
Total Sugars 18.60g
Protein 273.80g	548%

Vitamin D 0IU	0%
Calcium 393mg	30%
Iron 47mg	262%
Potassium 7663mg	163%

*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%