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Oven Pot Roast

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A sumptuous oven pot roast, lovingly marinated and slow-roasted with vibrant vegetables for a comforting family meal.

Ingredients

Scale
  • 1 Beef Roast (Chuck roast or brisket)
  • 4 Potatoes (Russet or Yukon gold)
  • 3 Carrots (sliced)
  • 1 Broccoli head (chopped)
  • 2 tbsp Olive Oil
  • Salt (to taste)
  • Pepper (to taste)
  • 1 tsp Thyme (fresh or dried)
  • 1 tsp Rosemary (fresh or dried)
  • 2 cups Beef Broth

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Season the beef roast generously with salt, pepper, and herbs.
  3. Heat your Dutch oven on medium-high heat and sear the beef on all sides until browned.
  4. Remove the beef from the pot and set it aside.
  5. Add chopped potatoes, carrots, and broccoli to the pot, drizzle with olive oil, and season.
  6. Place the roast back into the pot among the veggies and pour in the beef broth.
  7. Cover the pot with a lid and roast in the oven for about 2–3 hours.
  8. Serve warm with the roasted vegetables.

Notes

For maximum flavor, marinate the beef a day ahead. You can also customize the veggies based on what you have on hand.

Nutrition

Find it online: https://www.spiritsdrink.com/oven-pot-roast/