Large Pot Roast Recipe
Description
This large pot roast recipe is a classic winter dish that’s hearty, comforting, and perfect for feeding a crowd. It’s made with a tasty combination of chuck roast, potatoes, carrots, and celery, all cooked together in a flavorful beef broth. A large pot roast is the perfect meal for a special occasion, a chilly night, or just a regular family dinner. It’s easy to prepare, slow-cooked in the oven for a few hours, and the house will smell amazing while it’s cooking!
Prep Time
The prep time for this large pot roast recipe is about 15 minutes. You will need to cut up the vegetables and season the chuck roast before putting everything together in the pot.
Cook Time
Cooking this large pot roast will take about 3-4 hours. Depending on the size and cut of the chuck roast, the cooking time might vary, so make sure to check the temperature of the roast with a meat thermometer to ensure that it has reached the desired doneness.
Ingredients
- 2-3 pound chuck roast, trimmed and seasoned with salt and pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 2 pounds red potatoes, diced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
Preheat the oven to 350 degrees Fahrenheit. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and garlic and cook until softened, about 5 minutes. Season the chuck roast with salt and pepper, then add it to the pot and brown on all sides, about 5 minutes per side. Add the diced carrots, celery, and potatoes to the pot and stir to combine.
Pour the beef broth into the pot and add the Worcestershire sauce, thyme, and bay leaves. Season with salt and pepper, then bring the mixture to a boil. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the roast is tender and easily pulls apart with a fork.
When the roast is done, remove it from the pot and let it rest for 10 minutes before slicing. Serve the pot roast with the vegetables and the cooking liquid. Enjoy!
Equipment
- Large Dutch oven
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Meat thermometer
Notes
This large pot roast recipe can easily be doubled or tripled to feed a large crowd. You can also add other vegetables, such as parsnips or turnips, to the pot. The cooking time may need to be adjusted accordingly.
Nutrition: Per Serving
- Calories: 672
- Fat: 34 g
- Carbohydrates: 39 g
- Protein: 48 g
- Sodium: 801 mg
- Fiber: 5 g
Recipe Tips
- Make sure to use a good quality chuck roast for this recipe. The better the quality of the meat, the better the flavor of the dish.
- If you don’t have a Dutch oven, you can use a slow cooker instead. Just brown the roast in a skillet before transferring it to the slow cooker.
- This large pot roast can be served with mashed potatoes, egg noodles, or even over a bed of rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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