Steakhouse-Style Baked Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fork-tender beef chuck roast braised slowly with carrots, onions, and herbs, finished with a rich pan gravy. Restaurant-quality and deeply flavorful. Easy in a slow cooker or oven.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 ½ to 4- pound beef chuck roast
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon coarse ground black pepper (or to taste)
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 yellow onion (halved and sliced into 1/4-inch wide strips)
- 4 whole carrots (peeled and chopped into 2-inch segment)
- 1 ½ cups beef broth (I use reduced sodium)
- 1 tablespoon Worcestershire sauce
- 8 sprigs fresh thyme (1/2 to 1 teaspoon dried thyme may be substituted by sprinkling it over everything)
- 2 cloves garlic (minced)
- ½ cup blue cheese
- ½ cup heavy whipping cream
- Fresh chopped parsley (optional and as desired for garnishing)
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h
- Sodium
- 735mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 961mg
- Calcium
- 101mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 735MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.