Topped with flavorful herbs and accompanied by perfectly seasoned vegetables, this pot roast recipe makes tender, melt-in-your-mouth beef.
Prep Time15 minutesmins
Cook Time3 hourshrs10 minutesmins
Total Time3 hourshrs25 minutesmins
Course: Main Course
Keyword: Pot Roast Recipe
2 to 3poundsboneless beef chuck roast
2tablespoonscanola or olive oil
1largeonion,cut into large chunks
3mediumcarrots,cut into large chunks
2poundyellow or baby potatoes,cut into large chunks
2 ½cupsbeef broth
fresh parsley,for garnish
Preheat oven to 300°F.
Combine salt, pepper, and flour.
Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
Heat oil over medium heat in a large oven-safe Dutch oven or stock pot. Brown roast on all sides, about 5 minutes.
Remove meat from the pot and set aside.
Add additional oil if needed. Add onion and carrots to the pot and saute for 3 to 5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
Pour beef broth and a sprig of rosemary over the meat. Cover with a lid and place in the oven.
Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
You’ll want to completely thaw your frozen roast before cooking, as it will not cook properly from frozen or partially frozen.
Use large chunks of carrot and potatoes. This helps to make sure that the veggies are not mushy by the time the pot roast is fully cooked.
For more gravy, add additional beef broth to the pan after cooking. Make a cornstarch slurry by mixing a teaspoon or two of cornstarch with equal parts cold water and then stir into the liquid in the pot. Simmer on the stovetop for a few minutes if needed to thicken the gravy. However, this makes a pretty good amount of gravy and self-thickens with the flour used to brown the roast.