This easy pot roast recipe is warm, hearty, and delicious! Plus, the technique could not be more simple. The vegetables break down, combining with the meat’s juices to create a sauce! Serve over horseradish mashed potatoes.
Prep Time::15 mins
Cook Time:: 3 hrs 15 mins
Total Time:: 3 hrs 30 mins
Servings::6
Ingredients
1 tablespoon vegetable oil
3 ½ pounds beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup butter
1 teaspoon dried rosemary
Directions
Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).
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Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper.
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Cook in hot oil until brown on both sides; transfer to a plate.
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Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes.
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Add butter, and cook until onions are translucent, about 5 minutes.
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Sprinkle in rosemary; return roast to the pot and cover.
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Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours.
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Season vegetables with additional salt and black pepper, if desired.
Dotdash Meredith Food Studios