Oven Pot roast
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 5 mins
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Total Time
3 hrs 25 mins
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Servings
6
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Calories
560 kcal
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Course
Main Course
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Cuisine
American
Oven Pot roast
Description
The dish begins by seasoning and browning the chuck roast in olive oil to develop a flavorful crust. Garlic is cooked briefly in the same pan, then red wine is used to deglaze the pan, lifting fond for deeper flavor. The roast is returned to the pot with Worcestershire sauce and beef broth, which provide rich, savory liquid for braising. Large pieces of onion, carrots, and baby potatoes are arranged around the meat and sprinkled with Italian seasoning.
Covered and placed in a preheated 350°F oven, the roast braises slowly for about three hours until the meat is tender enough to shred easily with a fork. The accompanying vegetables become soft and infused with the braising liquid's flavor.
This one-pot meal brings together rich red wine notes, aromatic Italian herbs, and tender beef with a hearty mix of root vegetables. It serves well as a comforting dinner and can be reheated for leftovers.
Leftover pot roast should be stored refrigerated in an airtight container for 5 to 7 days to maintain moisture and flavor.
Ingredients
- 3 pounds chuck roast
- 1 Tablespoon olive oil
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon garlic minced
- 1 cup red wine
- 1/2 onion cut into large pieces
- 4 carrot peeled and cut in large pieces
- 1 pound baby potato
- 2 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the olive oil in a dutch oven (or oven safe pan) over medium high heat.
- Add the chuck roast to the pan. Season it with salt and pepper. Sauté the roast for 3-4 minutes on each side to brown the roast.
- Remove the roast from the pan. Add the garlic to the pan and cook for approximately 1 minute. Then deglaze the bottom of the pan with red wine.
- Add the roast back to the pan. Pour the Worcestershire sauce and beef broth to the bottom of the pan.
- Place the onions, carrots and potatoes on top and around the roast. Sprinkle the Italian seasoning on top.
- Place the lid on the pot and place it in the preheated oven.
- Cook for 3 hours or until the meat shreds easily with a fork.
- Shred the beef. Serve with the potatoes, carrots and onions from the pot and enjoy!
Notes
- Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to one week.
- Browning the roast before oven cooking adds depth to the flavor.
- Use a dutch oven or oven-safe heavy pot with lid for best braising results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 22g | 7% |
| Protein | 47g | 94% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 1440mg | 60% |
| Potassium | 1415mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6842IU | 137% |
| Vitamin C | 20mg | 22% |
| Calcium | 93mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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