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–+ servings
Hearty pot roast with carrots and onions in a baking dish.

Tender Pot Roast with Carrots and Onions

Print Recipe
A deeply tender pot roast simmered low and slow with sweet carrots, onions, garlic, and broth until the beef melts apart. This cozy, nourishing recipe builds rich flavor from simple ingredients and creates a soft, easy‑to‑digest meal that’s naturally GLP‑1‑friendly. Perfect for weeknights, meal prep, or a comforting Sunday dinner.
Course Dinner, Main Course
Cuisine American
Keyword carrots, chuck roast, GLP-1 friendly meals, glp-1 friendly recipes, leek, onion, parsnip, tomato
Prep Time 15 minutes
Cook Time 2 hours
Total Time 3 hours 15 minutes
Servings 6 people
Calories 617
Author Racheal Salazar

Equipment

  • 1 Baking dish

Ingredients

  • 3-4 pound chuck roast
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 red onions quartered
  • 4 carrots peeled & cut into large chunks
  • 4 potatoes quartered
  • 5 cloves garlic
  • 1 cup beef broth
  • 1/2 cup dry white wine

Instructions

  • Preheat ovn to 325F. Lightly oil a deep baking dish. Pat the roast dry and rub with 2 tbsp olive oil, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika. Heat a skillet over medium-high heat and sear the roast 3-4 minutes per side until browned.
    Two seared beef pot roast pieces in a skillet, ready for cooking.
  • Scatter 2 red onions, 4 carrots, 4 potatoes, 5 cloves garlic, around the roast.
    Assorted vegetables including carrots, potatoes, and onions in a roasting dish.
  • Pour 1 cup beef broth, 1/2 cup dry white wine into the dish. Set roast on top. Cover the dish with foil. Bake for 3 hours or until the roast is fork-tender and vegetables are soft.
    Hearty pot roast with carrots and onions in a baking dish.

Notes

  • Refrigerate fr 3-4 days.
  • Freeze for 2-3 months and thaw in fridge.
  • Preheat oven to 325F with 2-4 tablespoons broth. Cover with foil and heat 25 minutes.

Nutrition

Calories: 617kcal | Carbohydrates: 34g | Protein: 48g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1148mg | Potassium: 1598mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6993IU | Vitamin C: 34mg | Calcium: 89mg | Iron: 6mg