New England Pot Roast
Tender braised beef with carrots, potatoes, and onions in a rich, savory broth. A classic one-pot dinner that fills your kitchen with aroma.
- Total time
- 105 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 3 lb beef chuck roast, boneless
- 4 medium carrots
- 1.5 lb potatoes, red
- 1 large yellow onion
- 2 cups beef broth
- 1 to taste salt and pepper
Instructions
- 1
Cut beef into 3-inch chunks. Pat dry and season generously with salt and pepper.
- 2
Cut carrots into 2-inch pieces. Cut potatoes into 1.5-inch chunks. Cut onion into quarters.
- 3
Heat oil in a heavy pot over medium-high until shimmering, about 90 seconds.
- 4
Working in batches, sear beef 2–3 minutes per side without moving until deeply browned. Transfer to a plate.
- 5
Add onion to the pot and cook, stirring, until softened and lightly browned, about 4 minutes.
- 6
Return beef to pot. Pour in broth and bring to a simmer. Cover and reduce heat to low.
- 7
Braise for 60 minutes, then add carrots and potatoes. Stir gently.
- 8
Continue braising, covered, until vegetables are tender and beef shreds easily, 30–45 minutes.
- 9
Taste and adjust salt and pepper. Serve in shallow bowls with braising liquid.
Tools you’ll need
- heavy pot or Dutch oven (at least 5 quarts)
- cutting board
- chef's knife
- wooden spoon
- tongs
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