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Sunday Style Pot Roast: Indulgent Flavor with Buttered Potatoes

Sunday Style Pot Roast with Buttered Potatoes
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A delicious and comforting Sunday-style pot roast served with buttered potatoes.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon thyme
  • 2 pounds potatoes, peeled and cut into chunks
  • 1/2 cup butter
  • 1/4 cup chopped parsley

Instructions

  1. Preheat the oven to 300°F (150°C).
  2. In a large dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then brown on all sides.
  3. Add the chopped onion, carrots, and garlic, sauté until soft.
  4. Pour in the beef broth and Worcestershire sauce, add thyme, and bring to a simmer.
  5. Cover and transfer to the oven, cook for 3 hours.
  6. About 30 minutes before serving, boil potatoes in a separate pot until tender.
  7. Drain potatoes, return to pot, and mix with butter until well combined. Season with salt and pepper.
  8. Serve pot roast with buttered potatoes, garnished with parsley.

Notes

  • Let the roast rest for 10-15 minutes before slicing for best results.
  • For a richer flavor, add red wine to the pot while cooking.

Nutrition

Keywords: Sunday Style Pot Roast, Pot Roast, Buttered Potatoes, Comfort Food

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