Easy Pot Roast
Prep: 15 minutes
Cook: 2 hours 30 minutes
Yields: 4 servings
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 in a Dutch oven, then baked in the oven with veggies, it takes a few hours, but trust me, it’s so worth the wait. You’ll be rewarded with a juicy, flavorful roast that’ll make your taste buds do the happy dance!
First, preheat your oven to 325 degrees F (165 degrees C). While that’s heating up, season your 4-pound chuck roast on both sides with 1 tablespoon salt, 2 teaspoons pepper, and 2 teaspoons garlic powder. Don’t be shy, now!
Heat 2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>tablespoons of oil in a large Dutch oven over high heat. When the oil starts to shimmer, place the roast in the pot and let it cook, undisturbed, until browned, about 4 minutes. Flip and repeat on the other side until browned. Brown on all sides, then remove the roast from the pot and set it aside.
Add 1 chopped onion, 2 stalks of chopped celery, and 4 peeled and chopped carrots to the drippings in the pan. Season with the remaining salt and pepper, and cook, stirring often, until the onion begins to soften.
Add 2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>tablespoons of butter to the pot and let it melt. Then, add 2 1/2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>tablespoons of all-purpose flour and cook, stirring constantly, about 1 minute. Add 2 cups of water, 2 teaspoons of beef bouillon paste, 1 1/2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce. Stir, using a spoon to scrape those browned bits from the bottom of the pot.
Return the roast to the pan, along with any accumulated juices. Bring to a simmer, cover, and remove from heat. Bake the pot roast in the preheated oven and cook until the roast is tender, about 2 1/2 hours. Let it rest for 10 minutes before shredding and serving with veggies and gravy.
And that’s it, folks! A delicious, comforting pot roast that’s sure to become a family favorite. So go ahead, grab a fork, and dig in!
Printable Recipe
Ingredients
- 4-pound chuck roast
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- 2 tablespoons oil
- 1 chopped onion
- 2 stalks of chopped celery
- 4 peeled and chopped carrots
- 2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 2 cups water
- 2 teaspoons beef bouillon paste
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Instructions
- 1. Preheat your oven to 325 degrees F (165 degrees C).
- 2. Season your 4-pound chuck roast on both sides with 1 tablespoon salt, 2 teaspoons pepper, and 2 teaspoons garlic powder.
- 3. Heat 2 tablespoons of oil in a large Dutch oven over high heat.
- 4. When the oil starts to shimmer, place the roast in the pot and let it cook, undisturbed, until browned, about 4 minutes. Flip and repeat on the other side until browned. Brown on all sides, then remove the roast from the pot and set it aside.
- 5. Add 1 chopped onion, 2 stalks of chopped celery, and 4 peeled and chopped carrots to the drippings in the pan. Season with the remaining salt and pepper, and cook, stirring often, until the onion begins to soften.
- 6. Add 2 tablespoons of butter to the pot and let it melt.
- 7. Then, add 2 1/2 tablespoons of all-purpose flour and cook, stirring constantly, about 1 minute.
- 8. Add 2 cups of water, 2 teaspoons of beef bouillon paste, 1 1/2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce. Stir, using a spoon to scrape those browned bits from the bottom of the pot.
- 9. Return the roast to the pan, along with any accumulated juices.
- 10. Bring to a simmer, cover, and remove from heat.
- 11. Bake the pot roast in the preheated oven and cook until the roast is tender, about 2 1/2 hours.
- 12. Let it rest for 10 minutes before shredding and serving with veggies and gravy.
0 Comment