Simple Beef Pot Roast
Imagine tender, melt-in-your-mouth beef, infused with savory herbs and surrounded by sweet, yielding vegetables. This pot roast recipe delivers comfort food at its finest, transforming simple ingredients into a deeply satisfying meal. The beauty of this recipe lies in its simplicity – the oven does most of the work, leaving you free to enjoy the enticing aromas as they fill your kitchen.
Nutrition
-
Carbohydrate
6 g
-
Cholesterol
141 mg
-
Fiber
2 g
-
Protein
32 g
-
Saturated Fat
17 g
-
Sodium
884 mg
-
Sugar
3 g
-
Fat
39 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
5 mins
Preheat oven to 275 degrees F (135 degrees C). (5 minutes)
02 Step
Recipe View
2 mins
Heat vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Season the chuck roast generously with salt and black pepper. (2 minutes)
03 Step
Recipe View
10 mins
Sear the chuck roast in the hot oil until deeply browned on all sides, creating a rich crust. Transfer the browned roast to a plate. (10 minutes)
04 Step
Recipe View
5 mins
Add the diced carrots, celery, and onion to the pot. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften and release their juices. (5 minutes)
05 Step
Recipe View
3 mins
Stir in the butter and continue cooking until the onions are translucent and fragrant. (3 minutes)
06 Step
Recipe View
2 mins
Sprinkle the dried rosemary over the vegetables, then return the seared chuck roast to the pot, nestling it among the vegetables. Cover the pot tightly with a lid. (2 minutes)
07 Step
Recipe View
3 hrs
Transfer the pot to the preheated oven and roast for 2 1/2 to 3 hours, or until the chuck roast is fork-tender and easily pulls apart. (150-180 minutes)
08 Step
Recipe View
5 mins
Remove the pot from the oven. Taste the vegetables and adjust seasoning with additional salt and black pepper, if needed. (5 minutes)
For an even richer flavor, consider adding a splash of red wine to the pot after searing the beef, before adding the vegetables. Let it reduce slightly before proceeding.
If you don't have an oven-safe pot, you can sear the beef in a skillet and then transfer everything to a Dutch oven or roasting pan before placing it in the oven.
Serve the pot roast with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
RECIPE REVIEWS
Avarage Rating:
4.8/ 5 ( 726 Ratings)
Total Reviews: (5)
Declan Runolfsdottir
Jan 30, 2024I added a bay leaf and a few cloves of garlic for extra flavor, and it was amazing!
Alysa Dietrich
Oct 8, 2023This recipe is a game-changer! The meat was so tender, and the vegetables were perfectly cooked.
Glenna Reynolds
Sep 20, 2023I used Yukon Gold potatoes instead of carrots and the result was perfect.
Molly Cormier
Aug 6, 2023So easy to follow and the results were fantastic. My family loved it!
Raymundo King
Jan 29, 2022I recommend using a meat thermometer to ensure the roast is cooked to your liking.