Description
Beef Pot Roast with Spring Carrots and New Potatoes is a heartwarming dish that brings comfort and nostalgia to the dinner table. Slow-cooked to perfection, this tender roast is accompanied by sweet spring carrots and creamy new potatoes, creating a meal that’s both visually stunning and soul-satisfying. Perfect for family gatherings or cozy evenings at home, this recipe transforms simple ingredients into an unforgettable dining experience.
Ingredients
Scale
- 3–4 lbs chuck roast
- 1 lb spring carrots, cut into chunks
- 1 lb new potatoes, halved
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 4 sprigs fresh thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the chuck roast on all sides until golden brown (about 4-5 minutes per side).
- Add chopped onions and minced garlic; sauté until fragrant (3-4 minutes).
- Pour in beef broth to deglaze the pot, scraping up any bits stuck to the bottom.
- Add spring carrots and new potatoes around the roast.
- Cover tightly and braise in the preheated oven for 3-4 hours until tender.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg