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Tender Pot Roast

Tender Pot Roast
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Tender Pot Roast is a comforting dish that brings families together around the dinner table. This easy-to-follow recipe features succulent beef that becomes fall-apart tender through slow cooking, enhanced by a rich blend of savory spices and flavorful broth. Perfectly paired with creamy mashed potatoes or served over rice, this pot roast is not only a satisfying meal but also an excellent option for meal prep, yielding delicious leftovers for busy weeknights. With high protein content, it’s a hearty choice that guarantees satisfaction in every bite.

Ingredients

Scale
  • 3–4 lbs arm roast (or chuck roast)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 3 cloves garlic (minced)
  • 1 onion (sliced)
  • 2 cups beef broth (low sodium preferred)
  • 1 tbsp balsamic vinegar
  • 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
  • 3 cups baby carrots
  • 2 lbs Yukon gold or russet potatoes (peeled & cubed)
  • 3 tbsp butter
  • ½ cup milk (or more as needed)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp sour cream (optional, for extra creaminess)

Instructions

  1. Prepare ingredients: Chop onion, mince garlic, and cube potatoes.
  2. Sear the meat: Heat olive oil in a Dutch oven over medium-high heat. Season the roast and brown on all sides (about 3–4 minutes per side). Remove from heat.
  3. Add flavor: Sauté garlic and onion in the same pot until soft. Pour in the beef broth and return the roast to the pot.
  4. Slow cook: Cover tightly and cook at 300°F (150°C) for 6–8 hours or until tender.
  5. Make mashed potatoes: Boil cubed potatoes until fork-tender, then mash with butter and milk.
  6. Serve: Let the roast rest before slicing; enjoy with mashed potatoes.

Nutrition

Find it online: https://tastymealguide.com/tender-pot-roast/

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