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Prep Time: 15 Minutes Cook Time: 195 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes. Ingredients:
1 tablespoon vegetable oil |
3 1/2 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 |
1/4 cup butter |
1 teaspoon dried rosemary |
Directions:
1. Preheat the oven to 275 degrees F (135 degrees C).
2. Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
3. Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
4. Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.
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