Pot Roast

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Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4 servings
Calories: 444kcal

Ingredients

  • 1.25 lb Chuck roast
  • 1 tbsp Extra-virgin olive oil
  • 2 cups Beef broth
  • 1/2 Onion peeled and diced
  • 2 Carrots cut into chunks
  • 2 sprig Fresh rosemary
  • 2 sprig Fresh thyme
  • 2 tbsp All-purpose flour
  • 2 tbsp Water
  • 4 Dinner rolls or bread of your choice
US Customary - Metric

Instructions

  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in a large pot over medium-high heat. Place the meat in the pot and sear it for about a minute on each side until it is nice and brown all over.
  • Pour the beef broth into the pot. Add in the onions and the carrots, along with the fresh herbs. (Bring this to a boil quickly and turn it down to a simmer so that the roast can start braising right away).
  • Cover with a lid and simmer. Turn the roast over after about 30 minutes. Cook for another 20 - 30 minutes until the roast is tender. Set the roast aside on a cutting board to rest while you make the gravy.
  • Bring the liquid in the pot to a simmer on medium high heat. Whisk together the flour and water in a bowl until there are no lumps and gradually add it to the simmering pot until it thickens and reaches a smooth thick consistency.
  • Slice the pot roast against the grain, plate, and spoon the gravy over top. Serve with dinner rolls.

Nutrition

Calories: 444kcal | Carbohydrates: 27g | Protein: 33g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 809mg | Potassium: 703mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5138IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 5mg

Pot Roast

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 servings
Calories 444 kcal

Ingredients
 
 

  • 1.25 lb Chuck roast
  • 1 tbsp Extra-virgin olive oil
  • 2 cups Beef broth
  • 1/2 Onion peeled and diced
  • 2 Carrots cut into chunks
  • 2 sprig Fresh rosemary
  • 2 sprig Fresh thyme
  • 2 tbsp All-purpose flour
  • 2 tbsp Water
  • 4 Dinner rolls or bread of your choice

Instructions
 

  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in a large pot over medium-high heat. Place the meat in the pot and sear it for about a minute on each side until it is nice and brown all over.
  • Pour the beef broth into the pot. Add in the onions and the carrots, along with the fresh herbs. (Bring this to a boil quickly and turn it down to a simmer so that the roast can start braising right away).
  • Cover with a lid and simmer. Turn the roast over after about 30 minutes. Cook for another 20 - 30 minutes until the roast is tender. Set the roast aside on a cutting board to rest while you make the gravy.
  • Bring the liquid in the pot to a simmer on medium high heat. Whisk together the flour and water in a bowl until there are no lumps and gradually add it to the simmering pot until it thickens and reaches a smooth thick consistency.
  • Slice the pot roast against the grain, plate, and spoon the gravy over top. Serve with dinner rolls.

Nutrition

Calories: 444kcalCarbohydrates: 27gProtein: 33gFat: 23gSaturated Fat: 8gCholesterol: 98mgSodium: 809mgPotassium: 703mgFiber: 3gSugar: 3gVitamin A: 5138IUVitamin C: 4mgCalcium: 120mgIron: 5mg
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