Description
A classic pot roast made in the oven.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 300°F (150°C).
- Season the roast with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat.
- Sear the roast on all sides until browned.
- Add onions, carrots, and potatoes to the pot.
- Pour in beef broth and Worcestershire sauce.
- Add garlic and stir well.
- Cover the pot and transfer it to the oven.
- Cook for 3 to 4 hours or until the meat is tender.
- Remove from oven and let it rest before slicing.
Notes
- Adjust the vegetables based on your preference.
- Use a meat thermometer for precise cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pot roast oven