Pot roast recipe is a symbol of classic comfort food – a dish that brings warmth, heartiness, and apathy to any table. Traditionally, when cooking a well-marked cut of beef, such as a chak roast, vegetables, bro, and aromatic herbs, this food transforms simple material into a rich, charming work.
As the beef braises in several hours, it gets incredibly tender, infused with deep umami tastes and aromatic notes with onions, garlic, a nd herbs. Cook with carrots and potatoes, soak luscious juices, and add sweet, soil balance. The result is a velvet, delicious gravy roasted with a fork-nivida which is perfect for the cool nights or the dinner of Sunday family dinner.
Whether it is served with mashed potatoes, crusty bread, or egg noodles, this timely dish offers both nutrition and comfort. It is a recipe for repeatedly making – each reminds each of home and tradition.
Pot Roast Recipe
Equipment
- Dutch oven or large oven-safe pot with lid
- Cutting board
- Knife
- Tongs
- Measuring cups and spoons
Ingredients
- 3 lb chuck roast
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 large carrots, cut into chunks
- 3 large potatoes, quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Boil the eggs: Place the egg in a medium saucepan and cover it with cold water. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let it sit for 10–12 minutes.
- Cool and Peel: To cool for 5-10 minutes, transfer the egg to ice water bowl. Peel the sphere under cold flowing water.
- Prepare to fill: Slice the egg in half length and gently remove the yolk. Place the yolk in a bowl and mash with a fork.
- Mix: Add mayonnaise, mustard, vinegar, salt and pepper to the yolks. Mix to smooth and creamy.
- Fill the eggs: Pipe the spoon or yolk mixture back into the white parts of the egg.
- Garnish: Sprinkle with pepperrika and alternative chivs or dill. If you are wanted before serving, then chill for 10 minutes.
Flavour Profile of Pot Roast Recipe
- Rich and charming: Beef develops a deep, emotional taste from a slow braising, making it intensifier andsatisfyingy.
- Umami depth: Beef with beef is extended by brown bits (fonds) and is often increased by ingredients such as Worcestershire sauce, beef broth, or tomato paste.
- Herbus notes: Aromatic people like Rosemary, Thyme, Bay leaves, and parsley add soil, aromatic layers.
- Sweetness from vegetables: Slowly cooked carrots and onions release their natural sugars, providing a subtle sweetness that balances the fidelity meat.
- Complex fragrant: Garlic and onion, infuse the broth with sweet, round depth as they are soft during cooking.
- Silky, rich texture: The slow cooking process breaks the collagen in beef, resulting in a fork-tender texture and a velvet, rich gravy.
- Signs of acidity: Materials like tomatoes, red wine, or vinegar can add a glow to cut through prosperity.
- Relaxation and hearty: The dish is hot, filling, and deeply resting, often associated with indifferent food.
Pot Roast Recipe Nutrition & Calories
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 400 kcal |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Cholesterol | 115 mg |
| Sodium | 600 mg |
| Total Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugars | 4 g |
| Protein | 40 g |
| Vitamin A | 80% DV |
| Vitamin C | 10% DV |
| Calcium | 4% DV |
| Iron | 20% DV |
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.