Quick & Easy Weeknight Pot Roast
70% authentic · American
A simplified pot roast recipe designed for busy weeknights, using a faster cooking method and fewer ingredients while still delivering tender, flavorful results.
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Ingredients
- Beef chuck roast2 lbs
- Olive oil1 tbsp
- Baby carrots1 lb
- Pearl onions1 cup
- Garlic powder1 tsp
- Beef broth1.5 cups
- Worcestershire sauce2 tbsp
- Cornstarch1 tbsp
- Water2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut the beef chuck roast into 2-3 large pieces for faster cooking. Season with salt, pepper, and garlic powder.
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef pieces on all sides until browned. Remove beef and set aside.
- 3
Add baby carrots and pearl onions to the skillet. Sauté for 3-5 minutes.
- 4
Return the beef to the skillet. Pour in beef broth and Worcestershire sauce. Bring to a simmer.
- 5
Cover the skillet or transfer to a Dutch oven, and reduce heat to low. Simmer gently for 1 to 1.5 hours, or until beef is tender.
- 6
Remove beef and vegetables from the skillet. Keep warm.
- 7
In a small bowl, whisk together cornstarch and 2 tbsp water to create a slurry.
- 8
Bring the remaining liquid in the skillet to a simmer. Whisk in the cornstarch slurry and cook until the sauce thickens.
- 9
Season the sauce with salt and pepper to taste.
- 10
Serve the pot roast pieces with the vegetables and thickened sauce.
