Pot Roast Platter
A hearty, flavorful pot roast with tender beef, sweet corn, and cherry tomatoes, perfect for comforting family dinners and gatherings with rich, savory flavors.
Ingredients
Instructions
- Dredge the beef chuck roast in flour.
- In a large heavy Dutch oven over medium-high heat, brown the beef, onions, and garlic in butter.
- Stir in beef broth, scraping up browned pan drippings.
- Bring to a boil; reduce heat to low.
- Cover and simmer for 2 1/2 to 3 hours or until the meat is fork-tender.
- Remove the beef to a cutting board and let rest for 10 minutes.
- Serve with cooked corn-on-the-cob and cherry tomatoes.
Tips & Substitutions
For a richer flavor, consider marinating the beef chuck roast overnight in a mixture of beef broth, garlic, and herbs. If you're out of beef broth, chicken broth can be a suitable substitute. To thicken the sauce, mix a bit of cornstarch with water and add it during the last stages of cooking. This pot roast pairs beautifully with fried cabbage and hamburger for a complete meal.
Serving Suggestions
Serve the pot roast sliced alongside the sweet corn-on-the-cob and fresh cherry tomatoes for a colorful platter. A side of mashed potatoes or a simple green salad can complement the dish nicely. For a heartier meal, consider pairing it with beefy mac-n-corn, which would make a delightful side option.
Storage & Reheating
Store any leftover pot roast in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat and vegetables in a saucepan over low heat, adding a splash of beef broth to keep it moist. You can also microwave it in short intervals, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast Platter contains roughly 1315 calories, with 30g protein, 76g carbohydrates, and 99g fat. It is an excellent source of protein (60% of the Daily Value) and iron (37% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 991mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while a boneless beef chuck roast is ideal for its tenderness, you can use other cuts like brisket or round roast. Just keep in mind that cooking times may vary depending on the cut and its tenderness.
How do I know when the pot roast is done?
The pot roast is done when it is fork-tender, which usually takes about 2 1/2 to 3 hours of simmering. Use a fork to check; if it easily pulls apart, it's ready to serve.
Can I make this pot roast in a slow cooker?
Absolutely! To make this pot roast in a slow cooker, brown the meat and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the meat is fork-tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).