Braised Pot Roast With Vegetables
Prep: not applicable
Cook: 165 degrees C (325 degrees F) for low and slow cooking
Yields: not applicable
Get ready to sink your teeth into the most tender, fall-apart pot roast of your life!
This easy pot roast recipe is a keeper, folks! Seared to perfection in a Dutch oven, then slow-cooked to tender, juicy bliss in the oven with a medley of veggies, it’s a culinary masterpiece that’s worth the wait.
First, preheat your oven to 325 degrees F (165 degrees C). Yes, it’s a low and slow kind of day!
Next, season that gorgeous chuck roast on both sides with a blend of kosher salt, pepper, and garlic powder. Don’t be shy, now!
Heat some oil in a large Dutch oven over high heat. When it starts to shimmer, add the roast and let it cook, undisturbed, until it’s beautifully browned on all sides. Flip it, repeat, and remove it from the pot, setting it aside for now.
Add some chopped onion, celery, and carrots
Printable Recipe
Ingredients
- 1 chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
Instructions
- 1. Preheat your oven to 325 degrees F (165 degrees C).
- 2. Season the chuck roast on both sides with kosher salt, pepper, and garlic powder.
- 3. Heat oil in a large Dutch oven over high heat until it shimmers.
- 4. Add the roast to the pot and cook undisturbed until it’s browned on all sides.
- 5. Flip the roast, repeat until browned, and then remove it from the pot.
- 6. Add chopped onion, celery, and carrots to the pot.
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