Smith Family Sunday Pot Roast

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This American-inspired meal-prep recipe, ready in about 225 minutes, pairs beef chuck roast, carrots, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 180 min Serves 8 American cuisine 480 cal/serving

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Ingredients

3 lbs beef chuck roast
4 medium, peeled and chopped carrots
2 large, sliced onions
3 stalks, chopped celery
4 cloves, minced garlic
2 cups beef broth
1 tsp dried thyme
1.5 tsp salt
1 tsp black pepper
3 tbsp all-purpose flour

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Instructions

Step 1: Pat the beef chuck roast dry with paper towels, then season both sides generously with 1.5 tsp salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp of oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side until deeply browned, then transfer to a plate.
Step 3: Add the chopped carrots, onions, and celery to the pot, stirring for 3 minutes until they begin to soften. Stir in the minced garlic and cook for 1 minute until fragrant.
Step 4: Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly to form a paste. Gradually pour in the beef broth while stirring to prevent lumps.
Step 5: Return the seared roast to the pot, nestling it into the vegetables. Add the thyme, then cover the pot with a tight-fitting lid.
Step 6: Transfer to a preheated oven at 325°F and braise for 3 hours, checking occasionally to ensure liquid isn't evaporating too quickly.