Classic Canadian Beef Pot Roast

Tender beef pot roast with carrots, potatoes, and a rich gravy, a true Canadian comfort meal.

Ingredients

• 2 lb Beef Chuck Roast
• 1 lb Carrots
• 1 lb Onions
• 1.5 lb Potatoes
• 4 cups Beef Broth
• 2 sprigs Fresh Thyme
• 2 sprigs Fresh Rosemary
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 Bay Leaf
• 1 tbsp Worcestershire Sauce

Instructions

1. Preheat oven to 325°F (160°C).
2. Season beef roast generously with salt and pepper.
3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef roast on all sides until deeply browned. This step is crucial for developing flavor.
4. Remove the roast and set aside. Add carrots, onions, and potatoes to the pot and cook until lightly browned, enhancing their natural sweetness.
5. Deglaze the pot with 1 cup of beef broth, scraping up any browned bits from the bottom.
6. Return the roast to the pot. Add remaining beef broth, thyme sprigs, rosemary sprigs, bay leaf and Worcestershire sauce.
7. Ensure the roast is mostly submerged in the broth. Cover and bake in the preheated oven for 3-4 hours, or until the beef is fork-tender.
8. Remove the roast and vegetables from the pot. Let the roast rest for 15 minutes before slicing. This allows the juices to redistribute, making it more tender.
9. For a richer gravy, remove bay leaf and thyme/rosemary stems. Use an immersion blender to puree the vegetables left in the pot. Alternatively, thicken the gravy if desired by whisking in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to the pot juices over medium heat until thickened.
10. Slice the beef roast against the grain and serve with the vegetables and gravy.

Cuisine: Canadian

Suitability: beef

Prep Time: 20 mins

Cook Time: 180 mins

Serving Size: 3

Meal Type: dinner