- 3 pounds chuck roast
- 1 tablespoon olive oil
- 2 cups beef broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 onion (large, quartered)
- 1 pound baby red potatoes (whole, about 10-12)
- 8 large carrots (cut in 2 inch pieces)
|Calories680Calories from Fat390|
|% DAILY VALUE|
|Calories from Fat390|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Becca 12 days ago
I’ve made this several times it’s delicious and juicy, such an easy meal to put together
Paula N. 23 days ago
This was so easy and so good. My only tweaks were red onion instead of yellow and i cooked mine for 60 minutes and released naturally.
Ali F 2 months ago
Definitely do the gravy in case you’ll need more flavor. This came out a little bland. I was worried I put too much salt on the beef but obviously not enough. But overall, it’s has a good flavor (if you put the right amount of seasoning) and very easy to make.
Allie Hable 2 months ago
Pretty good! Would make again but take the roast out 15 minutes sooner!
Cindi R. 2 months ago
Turned out pretty good. I used marinated veggies that effected the flavor, but not badly. Solid recipe.
Marina T 3 months ago
yummy 😋!! I made it exactly how it instructed, but I did whole mushrooms. Definitely would make it again. I love this dish
Sandra Plourde 3 months ago
It was absolutely delicious.
Kellie Ogle 3 months ago
So tender. The veggies were soft and absorbed the flavor so well. I am in love with this recipe.
Stiles 6 months ago
It turned out great! I cooked it for 60 minutes too thanks to the reviews and that’s all the time that was needed. Just make sure to scrape the bottom after searing the meat so it doesn’t burn. I also used garlic salt but not thyme or rosemary and it tasted great.
Jessica Dyer 6 months ago
Great. I used Italian seasoning instead of fresh rosemary and thyme. I also added some worcestershire sauce and some seasoned salt.
Shani Peterson 7 months ago
It was delicious and made a lot of food! I would definitely recommend it but I would prefer the sauce to be a little less thick (more juicy) and more onions that it suggests.
andrea vintinner disch 7 months ago
Carrots and potatoes were mushy and overcooked. The roast was okay. I doubt whether I would make the recipe again.
Patenaude 7 months ago
great and i used pork
Brenda A. 7 months ago
extremely tender. cooked for 15 minutes less time then it called for and it turned out very moist. needs a little bit more seasoning though
065f868d-bbc2-43fe-8337-c3f4645124d2 7 months ago
great roast was really tender made great gravy with the broth
Connie 8 months ago
Quite good but the veg were a tad overcooked. I did add garlic powder and used dried herbs. Everyone thought the meat was delicious. I used chuck roast as anything leaner will not hold ip to this cooking style.
Tori B. 8 months ago
I used a sirloin tip roast and it was very tough. It's the first time that I've ever had to use a knife for a pot roast. The flavor was a bit lacking, but I may not have used enough salt and pepper. I would definitely not use baby carrots (it's what I had in the fridge). They were so mushy that we didn't eat them. I will make it again, with some modifications.
Mike Goodrich 8 months ago
The beef was tender and juicy. The carrots and taters are well cooked and tasty.
Jack Morgan 9 months ago
roast was great !! i put 4 whole medium potatoes in with roast, cooked for 60 mins 15 nr. Removed skins from potatoes and mashed with some sour cream, yum !
IBCLC 10 months ago
It was good but next time I will use just 1 cup broth and will put everything on the trivet to cook.... After reading other reviews, I did coat the meat with an onion soup mix to add more seasoning. I think 70 minutes plus 10 minutes NPR was too much.. maybe just 60 minutes next time...
Kevin O'Dwyer 10 months ago
great family loved it
Kuhn 10 months ago
Very easy to make. Could use more flavor - probably needs additional salt. Still really enjoyed the dish and would make it again.
Mary Jo Snow a year ago
This was good not great. Not very flavorful.
Melinda W. a year ago
It turned out awesome. Definitely enjoyed having it for dinner and will equally enjoy eating the leftovers for lunch. One thing I did different, instead of making the gravy the suggested way in the recipe, I reduced the remaining liquid by boiling it for 30 minutes and added a bit of arrowroot. Turned out to be super rich and flavorful gravy.
Susan Trueman a year ago
Amazing! Used the cheapest roast I could find and was so tender......
Linda Sinemus a year ago
Great! Very flavorful with only a handful of ingredients. Better than my old standby of onion soup mix over the meat and veggies in a rock pot. A keeper! I used sirloin tip roast and had about 4 pounds plus of meat. Added onions, carrots and red potatoes until it was up to the 2/3 full line. Fall apart meat, tender but not mushy potatoes and carrots. Onions disintegrated but they added lists of flavor.
Nancy a year ago
The meat was great! The potatoes were cooked well, just lacked a bit of flavor. I only had baby carrots, which came out a bit mushy. If I had used regular carrots, I think it would have been better. I will definitely make this again!
Janelle Fenall a year ago
The roast was not as moist and fall apart wonderful as I had hoped. However, I did not natural release for 10 minutes. I only did 8. Perhaps if I had, it would've made a difference. The taste was great though and I liked it enough to try it again!
Tena a year ago
meat was tough, potatoes need to be a little bigger in size because they were mushy
Francesca M. a year ago
great! i added mushrooms and it was delicious