Oven Pot Roast
This fall apart tender pot roast is flavorful and so comforting! With this recipe, you will get perfect pot roast every time!
- 3-5 pound well-marbled chuck roast
- Salt and pepper
- 2 tbsp oil
- 1 large onion
- 1 cup red wine
- 2 cups beef broth
- 1 tbsp Worcestershire
- 4 garlic cloves, peeled and smashed
- 2 bay leaves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 6 medium carrots, peeled
- 2 pounds Yukon potatoes, peeled
- 1 pint mushrooms, optional
Preheat oven to 275 degrees.Generously season chuck roast with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear meat on all sides, until it is browned all over This usually takes about 2 minutes for each side. Set meat aside. With the burner still on medium-high heat, add onions and cook for 1-2 minutes, until golden brown. Add wine to pan and scrape the bottom to deglaze and incorporate the flavor into the liquid.
Add roast back into the Dutch oven and add beef broth and Worcestershire.
Place garlic and fresh herbs on top of the roast. Put the lid on the roast and place in oven.
While the roast begins to cook, peel carrots and potatoes, and wash the mushrooms (if using). Once your vegetables are fully prepped, remove your pot from the oven and place the vegetables on top of the beef. Put the lid back on and return to oven.
Cook until the roast is fall-apart tender. This is usually 3-4 hours, dpeending on the size of your meat.
Oven Pot Roast
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.