Loading...
Tender, fall-apart beef roast slow-braised with hearty potatoes and carrots in a rich, savory gravy. This one-pot meal is the ultimate American comfort food, perfect for a cozy Sunday dinner.
For 6 servings
Preheat oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels. In a small bowl, combine salt and pepper, then rub the mixture evenly over all surfaces of the beef. Lightly dredge the seasoned roast in flour, shaking off any excess.
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully place the roast in the pot and sear for 4-5 minutes per side, until a deep brown crust forms. Do not move the roast while it's searing. Once all sides are browned, transfer the roast to a plate.
Reduce heat to medium. Add the chopped onions to the pot and cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the beef broth and Worcestershire sauce. Using a wooden spoon, scrape up all the browned bits (fond) from the bottom of the pot. Stir in the dried thyme and add the bay leaves. Bring the liquid to a gentle simmer.
Return the seared roast to the pot. The liquid should come about halfway up the sides of the beef. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours.
Carefully remove the pot from the oven. Arrange the carrots and potatoes in the liquid around the roast. Cover and return to the oven. Continue to cook for another 1 to 1.5 hours, until the meat is fork-tender and the vegetables are soft.
A fun and portable way to enjoy tacos! Seasoned ground beef and your favorite toppings are served right inside a bag of corn chips for an easy, no-mess meal. Perfect for parties, tailgating, or a quick weeknight dinner.
A creamy, comforting baked corn casserole with a golden, buttery cracker topping. This classic Midwest side dish is a holiday favorite, perfect for Thanksgiving or any family dinner. It's savory, slightly sweet, and incredibly easy to make.
A hearty, savory hand pie filled with tender beef, potatoes, and root vegetables, all encased in a flaky, golden-brown crust. This classic Midwest comfort food, with roots in Cornwall, England, is a complete meal in itself, perfect for a satisfying lunch or dinner.
Creamy peanut butter fudge balls dipped in rich chocolate to resemble the nut from Ohio's state tree. A classic no-bake treat that's a holiday favorite and perfect for gifting.
Tender, fall-apart beef roast slow-braised with hearty potatoes and carrots in a rich, savory gravy. This one-pot meal is the ultimate American comfort food, perfect for a cozy Sunday dinner.
This midwest recipe takes 220 minutes to prepare and yields 6 servings. At 928.43 calories per serving with 58.79g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and tent with foil to keep warm. Let the roast rest for 10-15 minutes. Discard the bay leaves from the pot. Skim any excess fat from the surface of the gravy. Taste and adjust seasoning if needed.
Shred or slice the beef against the grain. Serve immediately with the vegetables and a generous amount of gravy spooned over the top. Garnish with fresh parsley.
For a deeper, more complex flavor, deglaze the pot with 1 cup of dry red wine (like Cabernet Sauvignon or Merlot) after sautéing the garlic. Let it reduce by half before adding the beef broth.
Complete steps 1-4 on the stovetop. Transfer the roast and gravy base to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Add the vegetables during the last 2 hours of cooking.
Add a few sprigs of fresh rosemary or thyme along with the bay leaves for a more aromatic gravy. Remove the sprigs before serving.
Incorporate other root vegetables like parsnips or celery root, or add mushrooms along with the onions for an earthier flavor.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle building, tissue repair, and overall immune function.
This dish provides a significant amount of heme iron from the beef, which is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
The carrots and potatoes contribute essential nutrients like Vitamin A, Vitamin C, and potassium, which support vision, immune health, and blood pressure regulation.
Hearty, warm meals like pot roast can have a positive psychological effect, promoting feelings of comfort, nostalgia, and well-being.
A typical serving of this Midwest Pot Roast contains approximately 600-750 calories, depending on the exact size of the serving and the fat content of the beef.
Midwest Pot Roast can be part of a balanced diet. It's a great source of protein, iron, and B vitamins from the beef, and provides fiber and vitamins from the vegetables. However, it is also high in sodium and saturated fat, so it should be enjoyed in moderation.
The best cut is a boneless chuck roast. It has excellent marbling and connective tissue that breaks down into tender, flavorful meat during the long, slow cooking process. Brisket or bottom round roast are also good alternatives.
Yes, absolutely! Follow the instructions for searing the meat and sautéing the aromatics on the stovetop, then transfer everything to your slow cooker. Cook on low for 8-10 hours. Add the vegetables for the last 2 hours of cooking time.
After removing the roast and vegetables, bring the remaining liquid to a simmer on the stovetop. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly whisk the slurry into the simmering liquid until it reaches your desired thickness.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pot on the stovetop over low heat, or in the microwave. You may need to add a splash of beef broth if the gravy has thickened too much.