Description
A comforting and easy-to-make pot roast recipe that combines tender meat, flavorful vegetables, and rich gravy.
Ingredients
- Chuck roast: 4 pounds
- Kosher salt: 4 teaspoons, divided
- Pepper: 2 1/2 teaspoons, divided
- Garlic powder: 2 teaspoons
- Oil: 2 tablespoons
- Onion: 1, chopped
- Celery: 2 stalks, chopped
- Carrots: 4, peeled and chopped
- Butter: 2 tablespoons
- All-purpose flour: 2 1/2 tablespoons
- Water: 2 cups
- Beef bouillon paste: 2 teaspoons, or 2 bouillon cubes
- Tomato paste: 1 1/2 tablespoons
- Worcestershire sauce: 1 tablespoon
Instructions
- Preheat your oven to 300°F (150°C). Pat the chuck roast dry and season with salt, pepper, and garlic powder.
- In a large Dutch oven, heat oil over medium-high heat and sear the roast for 4-5 minutes on each side.
- Add chopped onion, celery, and carrots to the pot and sauté for 5-7 minutes.
- Add butter and let it melt, then sprinkle flour over the vegetables and stir for 2 minutes. Gradually whisk in water and add bouillon, tomato paste, Worcestershire sauce, and remaining seasonings.
- Return the seared roast to the pot, spoon gravy over it, and cover.
- Transfer the pot to the oven and cook for 3-4 hours until fork-tender.
- Let the roast rest for 10-15 minutes before slicing and serve with vegetables and gravy.
Notes
- Choose the right cut of meat for best results.
- Season generously for enhanced flavor.
- Let the roast rest before slicing for juiciness.
- Use a meat thermometer for perfect doneness.
- Experiment with different vegetables.
- Leftovers can be used in various dishes.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Easy Pot Roast, Comfort Food, One-Pot Meal, Family Recipe