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Pot Roast with Potatoes & Carrots

Rich chuck roast melts into fork-tender slices bathed in a savory gravy of beef broth, ketchup, Worcestershire, and tomato. Tender red potatoes and carrots soak up every drop, finished with a bright splash of lemon.

Recipe and photo by EatingWell, shared here with credit. View the Original

Pot Roast with Potatoes & Carrots
Total
3 hr 31 min
Prep
15 min
Cook
3 hr 16 min
Serves
10

Nutrition per Serving

Calories
290
Protein
33g
Carbs
20g
Fat
8g
Sodium
756mg

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
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 cup chopped plum tomato
  • 1 1/4 pounds small red potatoes
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • Chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 300°F.
  2. 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.
  3. 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.