Description
A simple pot roast recipe cooked in the oven.
Ingredients
Scale
- 3–4 pounds chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, cubed
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (160°C).
- Season the roast with salt and pepper.
- Heat olive oil in a large pot over medium-high heat.
- Brown the roast on all sides.
- Add onion, garlic, carrots, and potatoes to the pot.
- Pour in beef broth and add thyme and rosemary.
- Cover the pot and transfer it to the oven.
- Cook for 3-4 hours until the meat is tender.
- Remove from the oven and let it rest before slicing.
Notes
- Use a meat thermometer for best results.
- Leftovers can be stored in the fridge for up to 3 days.
- Feel free to add other vegetables like celery or parsnips.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: pot roast in the oven recipe