Pot Roast Recipe

This savory citrus herb pot roast is a simple yet tasty meal for any night. It combines beef, fresh herbs, and veggies for a rich flavor. The dish cooks low and slow, making the meat tender and juicy. You can find the full recipe above.

Craving a hearty meal that’s easy to prepare? Discover the ultimate pot roast recipe that’s simple and bursting with flavor! This dish combines tender beef, fresh herbs, and veggies, creating a comforting dinner that will impress everyone. Cooking low and slow ensures mouthwatering aromas fill your kitchen.Click to get cooking!

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Ingredients

3-4 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

4 large carrots, cut into chunks

3 medium potatoes, diced

2 cups beef broth

1 cup orange juice (freshly squeezed if possible)

2 tablespoons soy sauce

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon black pepper

Salt to taste

Fresh parsley for garnish

Instructions

Preheat the Oven: Begin by preheating your oven to 325°F (160°C).

Sear the Roast: In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast generously with salt and black pepper, then add it to the pot. Sear the roast on all sides until it is nicely browned (about 4-5 minutes per side). Remove the roast and set aside.

Sauté Aromatics: In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Then, add minced garlic and cook for another minute until fragrant.

Add Vegetables: Stir in the carrots and potatoes into the pot, mixing them well with the onions and garlic.

Build the Broth: Pour in the beef broth, orange juice, and soy sauce. Mix the tomato paste, thyme, rosemary, and a pinch of salt into the liquid until well combined.

Return the Roast: Place the seared chuck roast back into the pot, nestling it into the vegetables and broth mixture.

Cover and Cook: Cover the Dutch oven with its lid and transfer it to the preheated oven. Let it roast for approximately 3 to 4 hours, or until the beef is fork-tender. Check the pot occasionally to ensure there’s enough liquid, adding water or broth if necessary.

Final Touch: Once cooked, carefully remove the pot from the oven. Take the roast out and let it rest for 10-15 minutes before slicing.

Serve: Serve slices of the pot roast surrounded by the vegetables and ladle some of the citrus-infused broth over the top.

Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6-8

- Presentation Tips: Plate the roast with the colorful vegetables around it, and sprinkle freshly chopped parsley on top for a burst of color. Serve with crusty bread for soaking up the flavorful broth!