The Best and Classic Pot Roast with Vegetables

The Best and Classic Pot Roast with Vegetables

Classic Pot Roast is comfort food at it's best, made with potatoes and carrots, slow roasted in the oven is the perfect weekend dinner ready in 3 hours.

Prep Tìme : 15 mìnutes
Cook Tìme : 3 hours 
Total Tìme : 3 hours 15 mìnutes
Yìeld : 10 servìngs

  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 4-5 pound chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 pound carrots peeled and cut into 2" chunks
  • 2 pounds yukon gold potatoes , peeled and cut into large chunks
  • 2 cloves garlic minced
  • 2 cups  beef broth

Note: click on times in the instructions to start a kitchen timer while cooking.
  1. Preheat your oven to 325 degrees.
  2. Season the chuck roast with the Kosher salt, pepper and thyme.
  3. Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker.)
  4. Add carrots, potatoes, garlic and beef broth and cook for 3 - 3 1/2 hours.

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