Oven Pot Roast
Ingredients
The roast
-
3-5
pounds
chuck roast
-
to taste
salt
-
to taste
pepper
-
1
tablespoon
Creole seasoning
-
¼
cup
all-purpose flour
-
3
tablespoons
oil
The vegetables and herbs
-
2
whole
onions, sliced
-
1
tablespoon
garlic, minced
-
1
stick
celery, cut in large chunks
-
1-2
sprigs
fresh rosemary
-
2
sprigs
fresh thyme
-
2
tablespoons
tomato paste
-
6
carrots, peeled and cut into medium/large chunks
-
1
pound
potatoes, cut into medium/large chunks
The liquids
-
1
cup
red wine
-
2
cups
beef broth
-
1
tablespoon
Worcestershire sauce
-
1
beef bouillon cube
or 1-2 teaspoons beef bouillon (optional)
Instructions
- Preheat the oven to 275°F (135°C).
- Trim visible fat from the chuck roast, rinse, and pat dry.
- Season the roast with salt, pepper, and Creole seasoning, then coat with flour.
- Heat oil in a cast iron pot and sear the roast on both sides until browned.
- Remove the roast and sauté onions, garlic, celery, rosemary, and thyme in the same pot.
- Add tomato paste and deglaze the pan with red wine, scraping up any browned bits.
- Pour in beef broth, Worcestershire sauce, and beef bouillon, then bring to a boil.
- Return the roast to the pot and add carrots and potatoes.
- Cover and bake until the meat is fall-apart tender, about 1 hour per pound.
Nutrition Facts (estimated)
Servings
8
Calories
468
Total fat
25g
Total carbohydrates
20g
Total protein
37g
Sodium
461mg
Cholesterol
117mg
You might also like