Oven Braised Pot Roast
Ingredients
The roast
-
3-4
lbs
boneless chuck roast
-
kosher
to taste
salt
-
black
to taste
pepper
The vegetables
-
2
tablespoons
olive oil or butter
-
3-4
whole
carrots cut into 3" pieces
-
1
large
onion
-
1.5
lbs
potatoes (preferably baby Yukon Gold or reds)
-
4-5
cloves
garlic (minced)
The broth and seasoning
-
1
can
beef broth
-
1 ½
tablespoons
Worcestershire sauce
-
desired
amount
aromatics (e.g., rosemary or thyme)
Instructions
- Preheat the oven to 300 degrees.
- Season both sides of the roast with salt and pepper, then sear in a hot dutch oven with oil or butter for 2-3 minutes on each side.
- Remove the roast and set aside. Add more oil or butter to the pan and sauté the carrots, onion, and garlic for 3-4 minutes.
- Add the potatoes to the pan, then return the roast, placing it near the bottom and spooning the vegetables around it.
- Pour in the beef broth and Worcestershire sauce, add the aromatics on top, and cover the pot.
- Cook for about 1 hour per pound, checking for tenderness at the end.
- Once done, remove the meat and vegetables, strain the fat from the juices, and optionally thicken the juices for gravy.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
40g
Sodium
800mg
Cholesterol
90mg
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