Perfect Pot Roast And Potatoes Recipe
Perfect Pot Roast and Potatoes - tender, delicious pot roast with potatoes, carrots, and tons of garlic and fresh herb flavor!
Servings: 10 servings
Cost: 30
Equipment
Ingredients
- 2 tbsp olive oil
- 3-5 pound boneless chuck roast
- 1 large onion cut into fourths
- 4 large carrots chopped into 1" circles
- 4 stalks celery rough chopped
- 1 head garlic peeled (chop or toss in whole- up to you!)
- 3 russet potatoes cut into 2-3" chunks
- 1 tsp fresh cracked black pepper
- 1 tsp celtic sea salt
- 1 tbsp Italian herbs seasoning
- 1-2 sprigs rosemary
- 2 cups beef stock
Instructions
- In large, heavy skillet, heat olive oil until light and shimmery.
- Add roast to pan and brown on all sides.
- When roast has been browned, after about 6 minutes, remove from pan and add to large dutch oven or roaster pan that has a lid. Add half stock, cover, and roast 2 hours.
- After 2 hours, add vegetables and potatoes to pan and arrange around roast with extra stock.
- Season well with salt, pepper, and herbs.
- Place rosemary and thyme sprigs in pan and add lid.
- Roast another 2 hours, until roast is tender with light pressure from a fork.
- Remove roast and tent with foil on cutting board.
- Let roast rest at least 15 minutes before slicing or shredding.
- As roast rests, braising liquid can be boiled down and blended to thicken and serve as gravy, or left as-is as a jus to pour over roast.
- Shred roast with forks, and serve with potatoes and vegetables. We like to pour jus or gravy over roast after shredding.
Nutrition
Serving: 1g | Calories: 345kcal | Carbohydrates: 17g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 471mg | Potassium: 953mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4177IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 4mg
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