Description
A traditional pot roast cooked in the oven for tender, flavorful meat.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 potatoes, diced
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (163°C).
- Heat olive oil in a large oven-safe pot over medium-high heat.
- Season the beef roast with salt and pepper.
- Brown the roast on all sides in the pot.
- Add chopped onion, carrots, and potatoes to the pot.
- Pour in the beef broth and add garlic, thyme, and rosemary.
- Bring to a simmer, then cover the pot.
- Transfer the pot to the oven and cook for 3-4 hours, until the meat is tender.
- Remove from the oven and let rest before slicing.
Notes
- Use a meat thermometer to check for doneness.
- Let the roast rest for 10-15 minutes before slicing.
- Serve with the vegetables and broth from the pot.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pot roast in oven