Description
A hearty and flavorful Thanksgiving pot roast perfect for family gatherings.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, sliced
- 3 potatoes, cubed
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Season the roast with salt and pepper.
- In a large oven-safe pot, heat olive oil over medium heat.
- Sear the roast on all sides until browned.
- Add onions and garlic, sauté until fragrant.
- Add carrots and potatoes to the pot.
- Pour in beef broth and add thyme and rosemary.
- Cover the pot and transfer it to the oven.
- Cook for 3-4 hours, or until the meat is tender.
- Remove from oven and let it rest before serving.
Notes
- Serve with your favorite sides.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Consider adding mushrooms for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Oven Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg
Keywords: thanksgiving pot roast