Oven Baked Pot Roast Recipe
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 25 mins
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Servings
8 servings
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Calories
331 kcal
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Course
Main Course
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Cuisine
Italian
Oven Baked Pot Roast Recipe
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Fork-tender melt-in-your-mouth pot roast with vegetables, perfect for a cozy dinner. This recipe is a fantastic one-pot dinner that is flavorful and easy to prepare!
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Ingredients
For Pot Roast:
- 1 boneless chuck roast 3-4 pounds
- kosher salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic
- 3 carrots peeled and cut into large chunks
- 3 talks celery chopped into large pieces
- 1 pound baby potatoes
- 2 cups beef broth or beef stock
- 1 cup red wine choose a good-quality wine
- 3 prigs fresh thyme
- 3 prigs rosemary
- 2 bay leaves
For Gravy (optional):
- 2 tablespoons water
- 1-2 tablespoons cornstarch or all-purpose flour use just enough to thicken
- salt and pepper to taste
Instructions
- Preheat your oven to 325°F.
- Season the chuck roast generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned. This helps to lock in the flavors.
- Remove the chuck roast from the Dutch oven and set it aside.
- Add the chopped onion, garlic, carrots, celery, and baby potatoes to the same pot. Cook for a few minutes until the vegetables start to soften.
- Deglaze the pot. Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to it. Allow the wine to simmer for a few minutes to reduce slightly.
- Place the seared chuck roast back into the pot, nestling it among the vegetables. Pour in the beef broth and add the fresh herbs (thyme, rosemary, and bay leaves).
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for about 3 hours for 3-pound chuck roast, or until the chuck roast is fork-tender. For a 4 to 5-pound roast, about 4 hours.
Make Gravy (optional):
- Combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir until smooth to create a slurry.
- Rest Beef and Vegetables: Once the chuck roast and vegetables are cooked, carefully remove them from the pot and set them on a plate to rest.
- Thicken the Broth: Bring the broth in the pot to a gentle boil.
- Add Cornstarch Mixture: Gradually whisk in the cornstarch mixture a little bit at a time into the boiling broth. Continue whisking to prevent lumps.
- Allow the gravy to simmer for a few minutes, stirring continuously, until it reaches your desired thickness. If needed, add extra broth to achieve the consistency you prefer.
- Taste the gravy and adjust the seasoning with salt and pepper as needed.
- Serve the chuck roast sliced or shredded, surrounded by the vegetables, and drizzled with the gravy, or just pan juices.
- Enjoy your delicious chuck roast with gravy!
Notes
- Choose the Right Cut: Opt for a well-marbled cut with some fat and connective tissue, such as a chuck roast. These qualities contribute to tenderness and flavor during slow cooking.
- Sear for Flavor: Searing the meat in a hot pan before slow cooking creates a flavorful crust and enhances the dish’s overall taste. This step helps seal in juices.
- Use Low and Slow Cooking: Slow cooking at a lower temperature, typically around 325°F to 350°F (163°C to 177°C), allows the collagen in tougher cuts to break down, resulting in a tender pot roast.
- Add Aromatics: Onions, garlic, carrots, and celery are classic aromatics that enhance the flavor of the pot roast. Consider adding herbs like thyme and rosemary for additional depth.
- Liquid for Moisture: Use a flavorful liquid, such as beef broth, wine, or a combination of both.
- Vegetables and Potatoes: Add vegetables like carrots, potatoes, and celery to complement the roast. Cut them into large chunks to withstand the long cooking time without becoming mushy.
- Let it Rest: Allow the pot roast to rest for about 15 minutes after cooking. This allows the juices to redistribute, keeping the meat moist.
Nutrition Information
Show Details
Calories
331kcal
(17%)
Carbohydrates
16g
(5%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
348mg
(15%)
Potassium
828mg
(24%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3926IU
(79%)
Vitamin C
15mg
(17%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 348mg | 15% |
| Potassium | 828mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3926IU | 79% |
| Vitamin C | 15mg | 17% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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