Description

This simple pot roast recipe is a hearty, tender, budget-friendly one-pot meal perfect for busy weeknights or cozy Sundays, ensuring delicious results for healthy eating.

Ingredients

Scale

3 lb boneless chuck roast, tied if uneven
2 large yellow onions, quartered
6 cloves garlic, smashed
1.1 lb carrots, cut into chunks
1.1 lb sweet potatoes, cut into chunks
0.25 cup tomato paste
0.5 cup date molasses (or date syrup)
3 cups vegetable broth (low-sodium or chicken broth)
2 cinnamon sticks
10 allspice berries
1 teaspoon fresh orange zest
1 teaspoon sea salt
0.5 teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 tablespoon ground sumac
2 tablespoons fresh mint
2 tablespoons toasted pine nuts
2 tablespoons olive oil

Instructions

Prep The Roast: Preheat oven to 325F (160C). Pat 3 lb beef chuck roast dry with paper towels, then season generously with salt and black pepper.
Sear The Beef: Heat 2 tablespoons olive oil in a large oven-safe Dutch oven over medium-high heat. Sear beef on all sides until deeply browned (4-5 minutes per side). Remove beef and set aside.
Sauté Vegetables: Add quartered onions to the same pot and sauté until softened and lightly caramelized (8-10 minutes). Stir in 6 cloves smashed garlic and cook for 1 minute until fragrant.
Deglaze And Simmer: Stir in 0.25 cup tomato paste and cook for 2 minutes. Pour in 0.5 cup date molasses and 3 cups vegetable broth, stirring to combine. Add 2 cinnamon sticks, 10 allspice berries, and 1 teaspoon fresh orange zest. Bring liquid to a gentle simmer.
Add Roast And Veggies: Return seared beef to the pot, ensuring it is mostly submerged. Arrange 1.1 lb carrots and 1.1 lb sweet potato chunks around the beef.
Slow Cook Until Tender: Cover the pot tightly and transfer to the preheated oven. Braise for 3-3.5 hours, or until beef is fork-tender and easily pulls apart.
Thicken Sauce And Garnish: Remove beef and vegetables from the pot. In a small bowl, whisk 1 tablespoon cornstarch with a tablespoon or two of water to create a slurry. Stir the slurry into the pot juices over medium heat until thickened. Stir in 1 tablespoon fresh lemon juice. Slice the beef, arrange with vegetables, and drizzle with sauce. Garnish with 1 tablespoon ground sumac, 2 tablespoons fresh mint, and 2 tablespoons toasted pine nuts before serving.

Notes

For a quicker prep, use pre-chopped or frozen carrots and sweet potatoes; fresh yields best texture. For a lower-carb option, substitute sweet potatoes with celeriac or rutabaga. Ensure beef is fork-tender by braising longer if needed.

Prep Time: 25 minutes
Cook Time: 245 minutes
Category: Main Course
Method: Braising
Cuisine: Middle Eastern

Nutrition

Serving Size: 170 g
Calories: 420 calories
Sugar: 18 g
Sodium: 450 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 45 g
Cholesterol: 100 mg

Keywords: easy dinner, pot roast, comfort food, one pot, budget friendly, family meal, healthy eating, slow cooked, chuck roast