Description
This classic beef pot roast recipe delivers tender, juicy meat slow-cooked with aromatic vegetables and herbs. Perfect for family dinners or special occasions, this easy one-pot meal is full of rich, comforting flavors. Serve with mashed potatoes or crusty bread for the ultimate cozy dish.
Ingredients
- 1 tablespoon vegetable oil
- 3 ½ pounds beef chuck pot roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- ¼ cup butter
- 1 teaspoon dried rosemary
Instructions
- Preheat Oven: Set oven to 275°F (135°C).
- Sear the Roast: Heat vegetable oil in a large oven-safe pot over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned. Remove and set aside.
- Sauté Vegetables: Add carrots, celery, and onion to the pot. Cook for 3 minutes, stirring to release juices and scrape up browned bits.
- Deglaze & Add Butter: Return the roast to the pot, add butter, and sprinkle dried rosemary on top. Cover with a lid.
- Bake: Place the covered pot in the oven and bake for 2 ½ to 3 hours, until the roast is fork-tender.
- Season & Serve: Taste the vegetables and adjust seasoning as needed. Serve hot with your favorite sides.
Notes
- Slow Cooker Option: Sear the meat, sauté vegetables, then transfer everything to a slow cooker. Cook on low for 8-10 hours.
- Flavor Enhancements: Add red wine when deglazing for a richer taste.
- Vegetable Variations: Try adding potatoes, mushrooms, or parsnips for extra flavor.
- Gravy Thickening Tip: Simmer the cooking liquid on the stovetop and stir in a cornstarch slurry until thickened.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
