Description
This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat’s juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.
Ingredients
- 1 tablespoon vegetable oil
- 3 ½ pounds beef chuck pot roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- ¼ cup butter
- 1 teaspoon dried rosemary
Instructions
- Preheat the oven to 275 degrees F (135 degrees C).
- Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper
- then cook in hot oil until brown on both sides; transfer to a plate.
- Add carrots
- celery
- and onion into the pot. Cook and stir until vegetables start to release their juices
- scraping any brown flavor bits off the bottom of the pot
- about 3 minutes. Add butter
- and cook until onions are translucent
- about 5 minutes. Sprinkle in rosemary; return roast to the pot and cover.
- Roast in the preheated oven until the chuck roast is tender
- about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper
- if desired.
Prep Time: 15 mins
Cook Time: 3 hrs 15 mins
Total Time: 3 hrs 30 mins
Servings: 6