Description
A classic pot roast recipe cooked in the oven for tender, flavorful meat.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, sliced
- 2 cups beef broth
Instructions
- Preheat oven to 325°F.
- Season the roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the roast on all sides until browned.
- Add carrots, potatoes, and onion around the roast.
- Pour beef broth into the pot.
- Cover and bake for 3 hours.
- Remove from oven and let rest for 10 minutes before slicing.
Notes
- Use a meat thermometer to ensure internal temperature reaches 145°F.
- For extra flavor, add a splash of red wine.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 3 hours
- Category: Main Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: pot roast, oven pot roast, beef roast recipe