Description
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Ingredients
- 2 teaspoons olive oil
- 4 pounds boneless chuck roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat a Dutch oven or heavy pot over medium-high heat. Add oil
- then sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear for 3 to 4 minutes on each side. Remove meat from the pot.
- Arrange onion
- garlic
- and 1 bay leaf in the bottom of the pan; sprinkle with salt and pepper. Return meat to the pan
- place remaining bay leaf on top of meat
- and cover.
- Cook in the preheated oven for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue cooking until tender
- about 1 1/2 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Transfer roast to a platter and let rest for 10 to 15 minutes. Slice and top with onions and gravy.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 8