Name: Pot Roast (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 3 lbs Chuck Roast; 1 lb Yukon Gold Potatoes-quartered; 1 lb Carrots-cut into 1 inch pieces; 1 Yellow Onion-quartered; 2 Celery stalks-cut into 1 inch pieces; 2 tbsp Olive Oil; 2 tsp Salt; 1 tsp Black Pepper; 1 tsp Dried Thyme; 1 tsp Garlic Powder; 3 cups Beef Broth; 1 tbsp Worcestershire Sauce

Recipe tier

A comforting and hearty pot roast, perfect for a family dinner. This recipe uses simple ingredients and a straightforward method to create a tender and flavorful meal.

Total 4h

Serves 6

Steps 6

Ingredients 12

Soundtrack the cook

Slow simmer · 180 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 96m Cook 144m Plate 5m Reset 10m

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Beef
3 lbs 1.36 kg Chuck Roast
Vegetables
1 lb 450 g Yukon Gold Potatoes-quartered
1 lb 450 g Carrots-cut into 1 inch pieces
1 1 Yellow Onion-quartered
2 2 Celery stalks-cut into 1 inch pieces
Seasoning
2 tbsp 30 mL Olive Oil
2 tsp 10 mL Salt
1 tsp 5 mL Black Pepper
1 tsp 5 mL Dried Thyme
1 tsp 5 mL Garlic Powder
Liquid
3 cups 720 mL Beef Broth
1 tbsp 15 mL Worcestershire Sauce

Equipment

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Instructions

🎙️ Cook with voice coach

Season Beef with Salt, Pepper, Thyme, and Garlic Powder.
Heat Olive Oil in a large Dutch oven over medium-high heat. Sear Beef on all sides until browned, about 3-4 minutes per side. Remove Beef and set aside.
Add Onion and Celery to the Dutch oven and cook until softened, about 5 minutes. Add Carrots and cook for another 3 minutes.
Return Beef to the Dutch oven. Pour in Beef Broth and Worcestershire Sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until Beef is very tender.
Add Potatoes to the Dutch oven during the last 30 minutes of cooking.
Remove Beef from the Dutch oven and let rest for 10 minutes before shredding. Serve Beef and Vegetables with the cooking liquid.