How To Make Old Country Buffet Pot Roast Recipe
A succulent, tender and melt-in-your-mouth pot roast, slow-cooked with a blend of herbs and spices.
Serves:
Ingredients
- 1 (3-4 lb) beef chuck roast
- 2 tbsp canola oil
- 2 cups beef broth
- 1 onion, diced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 sprigs fresh rosemary
- 1 tbsp dried thyme
- Salt and pepper to taste
Instructions
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Preheat oven to 325°F.
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In a heavy skillet, heat oil over medium-high heat.
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Season the beef with salt and pepper and sear it until brown on all sides.
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Transfer the beef to a roasting pan.
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Saute onions, garlic and carrots until tender.
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Add the sautéed vegetables to the roasting pan.
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Pour the beef broth over the roast and add the rosemary and thyme.
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Cover with foil and cook in the oven for 3 hours.
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Remove the foil and cook for an additional 30 minutes to crisp the top.
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Allow the roast to rest for 10 minutes before slicing and serving.
Nutrition
- Calories : 457kcal
- Total Fat : 26g
- Saturated Fat : 10g
- Cholesterol : 147mg
- Sodium : 762mg
- Total Carbohydrates : 6g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 47g
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