This easy pot roast recipe is warm, hearty, and delicious! Plus, the technique could not be more simple. The vegetables break down, combining with the meat's juices to create a sauce! Serve over horseradish mashed potatoes.
Ingredients
- vegetable oil: 1 Tbsp
- ½ pounds beef chuck pot roast: 3 piece
- salt: 2 tsp
- ground black pepper: 1 tsp
- carrots: 1 cup (diced)
- celery: 1 cup (diced)
- onion: 1 cup (diced)
- butter: 0.25 cup
- rosemary: 1 tsp (dried)
Metric Conversion
Stages of cooking
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Preheat the oven to 275 degrees F (135 degrees C).
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Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper, then cook in hot oil until brown on both sides; transfer to a plate.
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Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes. Add butter, and cook until onions are translucent, about 5 minutes. Sprinkle in rosemary; return roast to the pot and cover.
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Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired. Yoly
