Tender Pot Roast
This oven-braised pot roast is melt-in-your-mouth tender, incredibly flavorful with veggies and fresh herbs, and super easy to put together!
Servings: 8 10 servings
Calories: 622kcal
Ingredients
- 2 stalks celery roughly chopped
- 2 large carrots roughly chopped
- 1 medium yellow onion sliced ½ inch slices
- 5 cloves garlic roughly chopped
- 3 sprigs fresh thyme
- Baby red and gold potatoes cut in half (optional)
- 1 5 lb boneless chuck roast
- 2 tablespoon Kosher salt and pepper
- 16 oz beef stock
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees.
- In a 5 quart dutch oven or 9x13 pyrex dish, put celery, carrots, onions, garlic, potatoes and thyme and season with about 2 teaspoon salt and pepper. Toss to coat and spread vegetables over the bottom of your dish evenly. This sits as a little bed of flavor under your roast, being seasoned by the drippings as the chuck cooks.
- Season both sides of the chuck roast with 1 tablespoon salt and pepper. This should look like a generous amount and cover the entire roast well. Pour beef stock into dish and set chuck roast on top of vegetables.
- Place in oven and let roast for 45 minutes uncovered. After 45 minutes, cover with lid or aluminum foil for 3 hours and turn temperature down to 325 degrees F.
- After three hours, uncover and roast for another 30 minutes to develop a crust and deep brown color on the roast.
- Bring out the oven to rest for 7-10 minutes before serving. Serve with vegetables and pan drippings or pan dripping gravy.
Nutrition
Calories: 622kcal