Make savory pot roast in a dutch oven with this oven braised beef chuck roast recipe over a bed of root vegetables, beef stock, and aromatic herbs.
PREPARATION TIME
PREP TIME 10 minutes
COOK TIME 3 hours 10 minutes
TOTAL TIME 3 hours 20 minutes
INGREDIENTS
1 tablespoon vegetable oil
1 boneless chuck roast 3 to 4 pounds
3 celery ribs sliced
2 large carrots roughly chopped
1 medium yellow onion sliced ½ inch slices
6 cloves garlic smashed
3 sprigs fresh thyme
2 pounds baby gold potatoes cut in half (optional)
2 tablespoon kosher salt
2 tablespoon freshly ground black pepper
2 cups beef broth or stock
INSTRUCTIONS
Preheat oven to 350 degrees F (180 degrees C).
Season all sides of the chuck roast generously with salt and pepper. It’s a large piece of meat, so it can handle 2 tablespoons of salt.
1 boneless chuck roast,2 tablespoon kosher salt,2 tablespoon freshly ground black pepper
In a large dutch oven or oven-safe braiser pot on your range over medium-high heat, add your high heat oil and wait until the oil is shimmering hot (that means it looks like it’s doing a little shimmy in the pot, it’s moving a little) then add the seasoned chuck roast.
1 tablespoon vegetable oil,1 boneless chuck roast
Sear the chuck roast on each side until it gets a deep brown crust, about 3 minutes per side. Remove the chuck roast from the pan and set it aside onto a plate.
Turn the temperature down to medium, then add the chopped carrots and sliced celery and onions to the pot. Sauté the vegetables for five minutes, stirring with a wooden spoon, until the vegetables start to turn golden brown. Add the garlic and thyme and cook for about two minutes.
3 celery ribs,2 large carrots,1 medium yellow onion,6 cloves garlic,3 sprigs fresh thyme
Place the chuck roast back into the pot, add in the potatoes and beef broth, and put a lid on your pot (you can also use aluminum foil if you don’t have a lid).
2 pounds baby gold potatoes,2 cups beef broth or stock
Cook pot roast for three to four hours, checking at three hours for fork-tenderness. Once fork tender, take the roast out of the oven.
Let the pot roast rest for 10 minutes before serving. Serve with vegetables and pan drippings or pan dripping gravy.
NOTES
Storing and Reheating Tips
Store the pot roast and veggies in an airtight container in the fridge for up to 5 days.
Reheat in a microwave-safe bowl or in an oven-safe dish at 325 degrees F until warmed through.
NUTRITION
Serving: 1servingCalories: 437kcalCarbohydrates: 33gProtein: 34gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 2620mgPotassium: 1434mgFiber: 5gSugar: 3gVitamin A: 3464IUVitamin C: 34mgCalcium: 73mgIron: 5mg
