Boston Market Pot Roast Recipe
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Do you love Boston Market pot roast as much as I do? If you do, you're in for a treat! This recipe is a copycat of the classic pot roast from Boston Market and it tastes just as good! It's a wonderful meal to make for the family on a Sunday afternoon. The pot roast is slow cooked in the oven until it's fall-apart tender, and it's full of flavor from the vegetables and herbs. I promise you'll love it!
Description
Boston Market pot roast is a classic comfort food. It's made from chuck roast that is slow cooked in the oven with potatoes, carrots, and onions. The result is a tender, flavorful pot roast that is perfect for a Sunday dinner.
Prep Time
This pot roast takes about 15 minutes to prepare. You'll need to dice the carrots and potatoes and chop the onion. You'll also need to season the roast with salt, pepper, and herbs.
Cook Time
The pot roast will need to cook in the oven for 3 to 4 hours, depending on the size of the roast. You'll want to check the internal temperature of the roast to make sure it's cooked through.
Ingredients
- 2-3 lb. chuck roast
- 2 potatoes, diced
- 2 carrots, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup beef broth
Instructions
1. Preheat the oven to 350°F.
2. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
3. Season the roast with salt and pepper, then add it to the pot. Cook for 2 minutes on each side, or until browned.
4. Add the potatoes, carrots, onion, garlic, thyme, oregano, and rosemary to the pot. Stir to combine.
5. Add the beef broth to the pot and bring to a boil.
6. Cover the pot with a lid and transfer to the oven. Bake for 3 to 4 hours, or until the roast is fork-tender.
7. Remove the pot from the oven and let the roast rest for 10 minutes before slicing. Serve hot.
Equipment
- Large oven-safe pot or Dutch oven
- Knife
- Cutting board
- Wooden spoon
Notes
You can substitute other root vegetables for the potatoes and carrots, such as parsnips, turnips, or rutabagas. You can also add other herbs or spices to the pot roast, such as cumin, smoked paprika, or chili powder.
Nutrition: Per Serving
Calories: 313
Fat: 18.3g
Carbohydrates: 14.4g
Protein: 23.4g
Recipe Tips
- Make sure to brown the roast before adding the vegetables and herbs. This will give the pot roast more flavor.
- The roast will continue to cook even after you remove it from the oven, so make sure to check the internal temperature of the roast before serving.
- You can use a slow cooker instead of the oven. Cook on low for 8 to 10 hours, or until the roast is tender.
- To make the pot roast even more flavorful, add a few tablespoons of tomato paste to the pot.
- You can also add other vegetables to the pot, such as mushrooms or bell peppers.
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