This oven-braised pot roast is melt-in-your-mouth tender, incredibly flavorful with veggies and fresh herbs, and super easy to put together!
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I’d like to think of this as ‘Dinner 101’. As an adult, a good pot roast recipe should be in your back pocket. Whether stove-top, slow-cooker, or in the oven, a pot roast takes very little prep and makes a delicious filling dinner. The only ‘con’ is that it takes a while. But aren’t all good things worth the wait?
This version is oven roasted, so this is the perfect recipe for an afternoon you are home without any errands to run. It makes a ton of leftovers and I personally prefer it over some delicious mashed potatoes, but if you don’t have any (or don’t want to make any) just chop up some potatoes, gold or red is best, and toss them in with the rest of the veggies in the pot.
Boom, you have your whole meal in a pot.
Just like my Beef Stew recipe, this pot roast is made of chuck. Why chuck? Chuck is full of connective tissue and is well marbled with fat, thanks to the fact that it is a well-used muscle in the cow. As the chuck is braised in the oven under low heat, the fat and connective tissue keeps the meat basted and juicy. They melt away so that when the roast is done, the meat is fall-off-the-bone tender and melts in your mouth.
But if you’d rather slice your pot roast, I suggest roasting for less time. Still long enough to thoroughly cook the roast through, but before the connective tissues fully melt away: about two and a half to three hours of roasting, depending on how large your chuck roast is.
I love how easy pot roast is, I chop up my celery and carrots, slice up onions, throw in some minced garlic, and a few sprigs of fresh thyme. Season the roast with salt and pepper generously, add it to your pot or pyrex dish with beef broth and throw in the oven.
The hardest part is the wait.
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- 2 stalks celery, roughly chopped
- 2 large carrots, roughly chopped
- 1 medium yellow onion, sliced 1/2 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 tbsp Kosher salt and pepper
- 16 oz beef stock
- Salt and Pepper to taste
- 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 tsp 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 tbsp 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.
Amount Per Serving:Calories: 622