Pot Roast with Vegetables

Ingredients

• 2 lbbeef chuck roast$12.53
• 1.5 lbYukon Gold potatoes$2.74
• 4 eachcarrots$1.84
• 2 eachyellow onions$2.07
• 2 cupbeef broth$1.11
• 2 tbsptomato paste$0.28
• 4 eachgarlic cloves$0.18
• 4 eachfresh thyme sprigs$0.37
• 2 tbspolive oil$0.45
• 2 tspkosher salt$0.02
• 1 tspblack pepper$0.14
• Total for 4 servings$21.73

Most of the cost is beef chuck roast ($12.53) and yukon gold potatoes ($2.74). With oil, spices and staples already at home, the shop drops to about $19.87. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 325°F (160°C). Pat the beef chuck roast dry with paper towels, then season all sides evenly with the kosher salt and black pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef chuck roast and sear without moving until deeply browned on all sides, about 4 to 5 minutes per side (12 to 15 minutes total), then transfer to a plate.
3. Reduce the heat to medium, add the yellow onions and garlic cloves to the pot, and cook for 3 to 4 minutes until the onions soften slightly. Stir in the tomato paste and cook for 1 minute until fragrant, then pour in the beef broth, scraping up all browned bits from the bottom of the pot.
4. Return the beef chuck roast and any accumulated juices to the pot, tuck the fresh thyme sprigs around the meat, and bring the liquid to a simmer. Cover tightly with a heavy lid and transfer to the oven to braise for 2 hours.
5. Carefully scatter the Yukon Gold potatoes and carrots around the roast, partially submerging them in the braising liquid. Cover and return to the oven for 45 to 50 minutes, until the vegetables are tender when pierced with a fork and the beef is fork-tender.
6. Transfer the beef chuck roast to a cutting board and rest for 10 minutes. Discard the thyme stems, skim any excess fat from the surface of the pan juices, and simmer the cooking liquid on the stovetop over medium heat for 3 to 5 minutes until slightly reduced.
7. Slice or pull the beef chuck roast against the grain into thick pieces. Arrange the meat on a warm platter alongside the carrots and Yukon Gold potatoes, then ladle the pan juices over the top to serve.