Ingredients
Scale
- 3–4 pound beef pot roast, preferably shoulder roast
- 2 onions, sliced
- 2–3 tablespoons of minced garlic
- salt
- pepper
- 1 cup beef broth
- 1 pound of golden potatoes
- 1 pound of whole carrots, trimmed and peeled
Instructions
- Preheat oven to 325 degrees
- Place half of the sliced onions on the bottom of an oven-safe pot
- Trim the extra fat off the outside of the roast
- Sprinkle salt and pepper all over the roast, then cover the roast with minced garlic
- Place the roast on top of the onions
- Cover the roast with the rest of the onions
- Pour the beef broth into the pan and cover it with a top
- Place in the oven for 1 hour at 325 degrees
- After 1 hour of baking, add the carrots and potatoes to the roast.
- Continue baking for 2 more hours if using a 3-pound roast, or 3 more hours if using a 4-pound roast
- Serve with roasted carrots and potatoes and homemade gravy made from roast juices.
Notes
- For extra flavor, sear the meat before cooking it in the Dutch oven. This will lock in the juices and give your pot roast a beautiful caramelized crust.
- Don’t skimp on pot roast seasoning! Be generous with salt and pepper, and don’t forget to add some herbs or spices for extra flavor.
- Let the meat rest before slicing it. This allows the juices to redistribute and keep the meat tender.
- If you want to add some extra richness, you can stir in a tablespoon of butter or sour cream right before serving. This will give your pot roast a creamy and velvety texture.
- Leftovers make great sandwiches or can be used in other recipes like Shepherd’s Pie or Pot Roast Hash. Don’t let any of that deliciousness go to waste!
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Entree
- Cuisine: American
- Diet: Gluten Free