Sunday Pot Roast with Root Vegetables
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 240 min · Beef · gluten-free, dairy-free, high-protein
572 cal
46g protein
34g carbs
28g fat
per serving · estimated
Ingredients
- 1 lb beef chuck roast
- 2 carrots
- 1 yellow onion
- 1 russet potatoes
- 3/4 cup beef broth
- 1/2 tbsp tomato paste
- 1 sprigs fresh thyme
- 1/4 tbsp kosher salt
Method (tap to check — screen stays awake)
- Season the chuck heavily and brown on all sides in a heavy pot.
- Remove the beef, soften the quartered onion, then stir in the tomato paste and cook 2 minutes.
- Return the beef with the broth and thyme, cover, and cook at 300°F for 2.5 hours.
- Add the chunked carrots and potatoes and cook 1 hour more, until everything gives to a fork.
- Rest 15 minutes, then pull the beef apart and serve in the braising liquid.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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