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Beef Pot Roast Recipe

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4.3 from 7 reviews

This classic Beef Pot Roast recipe features a tender and flavorful boneless chuck roast slow-cooked in the oven with aromatic onions, garlic, and bay leaves. The roast is seared to lock in juices, then slow-baked until perfectly tender. Served with savory juices and your favorite sides, it’s an ideal comforting meal best made a day ahead to enhance flavors.

Ingredients

Main Ingredients

  • 2 teaspoons olive oil
  • 4 pounds boneless chuck roast
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Prepare Ingredients: Gather all ingredients and preheat your oven to 325°F (165°C).
  2. Sear the Meat: Heat a Dutch oven or heavy pot over medium-high heat, add olive oil. Place the chuck roast in the center and sear for 4 minutes on one side. Using tongs, turn the meat and sear for an additional 3 to 4 minutes on each of the other sides. Remove the meat from the pot and set aside.
  3. Sauté Aromatics: Arrange chopped onion, minced garlic, and one bay leaf on the bottom of the pot. Sprinkle with salt and freshly ground black pepper.
  4. Combine Ingredients: Return the seared chuck roast to the pot on top of the onions and garlic. Place the remaining bay leaf on top of the roast and cover with a lid.
  5. Initial Roasting: Place the covered pot in the preheated oven and cook for 30 minutes at 325°F (165°C).
  6. Slow Cook to Tenderize: Reduce the oven temperature to 300°F (150°C) and continue cooking the roast until tender, approximately 1 ½ hours. Use an instant-read thermometer to ensure the internal temperature reaches 145°F (65°C).
  7. Rest the Meat: Remove the roast from the oven and transfer it to a platter. Let it rest, covered loosely with foil, for 10 to 15 minutes to allow juices to redistribute.
  8. Serve: Slice the roast against the grain and serve topped with the cooked onions and pan gravy, accompanied by your favorite side dishes such as roasted vegetables or potatoes.

Notes

  • For best flavor, prepare the pot roast a day ahead and refrigerate; reheat gently before serving.
  • Use a heavy Dutch oven or oven-safe pot with a tight-fitting lid to retain moisture.
  • Adjust seasoning to taste; additional herbs like thyme or rosemary can be added if desired.
  • Check the roast temperature with a meat thermometer to ensure safe and optimal doneness.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://cookedbygrace.com/beef-pot-roast-recipe/