Description
Steakhouse-Style Baked Pot Roast is a comforting, savory dish that fills your home with irresistible aromas. This recipe transforms a simple beef chuck roast into a tender, flavorful masterpiece thanks to slow cooking and the perfect blend of fresh herbs and vegetables. Ideal for family gatherings or cozy dinners, this pot roast guarantees smiles and satisfied appetites at your table!
Ingredients
Scale
- 3 to 4 lbs Beef Chuck Roast
- 2 medium Sweet Onions, chopped
- 4 cloves Garlic, minced
- 4 large Carrots, sliced
- 4 Yukon Gold Potatoes, quartered
- 2 cups Low-Sodium Beef Broth
- 2 tsp Fresh Thyme
- 2 tsp Fresh Rosemary
- 2 tbsp Olive Oil
- 2 tbsp Low-Sodium Soy Sauce
- Salt and Black Pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef chuck roast on all sides until browned (about 3-4 minutes per side).
- Remove the roast; add onions and garlic to the pot and sauté until fragrant.
- Return the roast to the pot, adding carrots, potatoes, thyme, rosemary, soy sauce, and beef broth.
- Cover tightly and bake in the preheated oven for about 3-4 hours until fork-tender.
- Let rest for 15 minutes before slicing. Serve hot with your favorite sides.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 5 oz)
- Calories: 360
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 90 mg