Classic Beef Pot Roast
Fork-tender beef braised with carrots, potatoes, onion, and savory pan juices.
Ingredients
- 3 lb chuck roast
- 1 lb baby potatoes
- 4 carrots, cut into chunks
- 1 onion, quartered
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
Instructions
- Season and sear roast on all sides.
- Place vegetables in a Dutch oven and set roast on top.
- Whisk broth with tomato paste and thyme; pour around roast.
- Cover and braise at 325°F for about 3 hours.
- Rest meat, then slice and serve with vegetables.
Nutrition snapshot
560calories48gprotein5gfiber35gcarbs26gfat
Nutrition values are estimates and may vary by ingredients, brands and portions.