Beef Chuck Pot Roast with Braised Vegetables

Chuck Roast
Whitney/Flickr
Ratings (6)
  • Total: 3 hrs 20 mins
  • Prep: 20 mins
  • Cook: 3 hrs
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
888 Calories
61g Fat
5g Carbs
78g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 888
% Daily Value*
Total Fat 61g 78%
Saturated Fat 30g 151%
Cholesterol 318mg 106%
Sodium 976mg 42%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 5%
Protein 78g
Calcium 71mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pot-roasted beef chuck recipe really shows how great just a few ingredients can be. The beef is roasted long and slow with aromatic vegetables, and the result is fork-tender chuck roast topped with delicious natural juices.

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 1/2 pounds beef chuck pot roast
  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 1 large onion (diced)
  • 1 teaspoon rosemary
  • 1/2 stick butter
  • Optional: prepared mashed potatoes

Steps to Make It

Season beef chuck generously with salt and fresh ground black pepper. Add the olive oil to a Dutch oven and brown beef over medium-high heat on all sides. Remove the chuck roast and add the rest of the ingredients. Reduce the heat to medium, and cook the vegetables in the butter for 5 minutes, stirring.

Place the beef chuck roast back in with the vegetables, cover and roast in a preheated 275 degrees F. oven for 2 1/2 hours, or until fork tender. Let the beef rest on a cutting board for 10 minutes before slicing against the grain. Taste and season vegetable mixture if needed.

Serve plain or on top of mashed potatoes. Spoon vegetable mixture and juices over the top and serve.