Sunday Pot Roast
A meal the whole family can enjoy or savor this over a few days via leftovers galore!
Servings Prep Time
8people 20minutes
Cook Time
3.5-4hours
Servings Prep Time
8people 20minutes
Cook Time
3.5-4hours
Ingredients
Instructions
  1. Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper then add roast to pot and brown on all sides, about 3 minutes per side.
  2. Remove roast and set aside, add onions to pan and sauté until they begin to brown, about 6-7 minutes, adding in garlic during last minute.
  3. Add the roast back to the dutch oven then add the beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to the oven to cook for 2.5 hours.
  4. After the 2 hour mark, remove from oven and add the carrots and potatoes. Feel free to add more salt and pepper if you’d like. Recover and return roast to cook for another 1-1.5 hours or until the interior temperature reaches 145 or so degrees.
  5. Once at the desired temperature, remove from oven and let sit for 10 minutes or until the internal temperature is around 160 degrees. This is for a medium-done pot roast. Let it sit for less time for a rarer doneness. Plate the meal on a nice platter, shredding or cutting the meat as desired. Serve warm and enjoy!
Recipe Notes

I used baby carrots as that sped up some of the prep time. You could also use small whole potatoes if you prefer that method.

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