While this traditional pot roast bakes with carrot, onion, and potato it creates a rich, thick broth that you’ll want to spoon over mashed potatoes.
Ingredients
- 2 teaspoons olive oil
- 1 (4-pound) boneless chuck roast, trimmed
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- 2 cups coarsely chopped onion
- 2 cups low-salt beef broth
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 cup chopped plum tomato
- 1 ¼ pounds small red potatoes
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons fresh lemon juice
- Chopped fresh parsley (optional)
Directions
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Preheat oven to 300°F.
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Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup and Worcestershire; pour over roast. Add tomato; bring to a simmer.
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Cover and bake at 300°F for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.
