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Pot Roast

A comforting and hearty pot roast recipe made with lean beef and plenty of vegetables, perfect for meal prep and low-calorie diets.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs Beef Chuck Roast A flavorful cut that becomes tender when slow-cooked.
  • 4 large Carrots, chopped Adds sweetness and fiber.
  • 4 medium Potatoes, chopped Serves as a good carbohydrate source.
  • 1 Onion, chopped Provides flavor and depth.
  • 4 cloves Garlic, minced Adds delicious flavor and health benefits.
  • 2 cups Beef Broth Keeps the meat moist while cooking.
  • 2 tablespoons Olive Oil A heart-healthy fat.
  • 2 tablespoons Tomato Paste Adds rich flavor and depth.
  • 1 tablespoon Worcestershire Sauce Enhances umami flavor.
  • 1 teaspoon Thyme Adds a fragrant herbal note.
  • 1 teaspoon Rosemary Contributes to unique flavor.
  • Salt and Pepper, to taste Essential for seasoning.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. In a large Dutch oven, heat the olive oil over medium heat. Season the beef roast with salt and pepper and sear it on all sides for about 3-4 minutes until browned.
  3. Remove the roast and set it aside. In the same pot, add the chopped onions and minced garlic. Sauté until softened, about 2-3 minutes.
  4. Stir in the chopped carrots and potatoes. Cook slightly before adding the rest.
  5. Add the tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to mix.
  6. Return the browned roast to the pot among the vegetables.
  7. Pour beef broth over the roast and vegetables.
  8. Cover the Dutch oven and place it in the preheated oven. Cook for 3-4 hours until tender.
  9. Let the pot roast sit for a few minutes before serving.

Notes

This pot roast stores well in meal prep containers for 3-4 days and can be frozen for up to 3 months. Adjust herbs and add vegetables for variations.