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Simple Beef Pot Roast Recipe

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This Simple Beef Pot Roast is a warm, hearty, and delicious meal that combines tender beef chuck with flavorful vegetables cooked slowly to create a rich, savory sauce. Perfectly roasted to melt-in-your-mouth tenderness, this classic comfort dish is ideal served over horseradish mashed potatoes for a satisfying family dinner.

Ingredients

Meat and Seasoning

  • 1 tablespoon vegetable oil
  • 3 ½ pounds beef chuck pot roast
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Vegetables

  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion

Other Ingredients

  • ¼ cup butter
  • 1 teaspoon dried rosemary

Instructions

  1. Prepare Ingredients: Gather all ingredients and preheat the oven to 275 degrees F (135 degrees C).
  2. Brown the Roast: Heat vegetable oil in a large oven-safe pot over medium-high heat. Season the beef chuck roast evenly with salt and black pepper. Sear the roast in the hot oil until well browned on both sides, about 4-5 minutes per side. Remove and set aside on a plate.
  3. Sauté Vegetables: In the same pot, add diced carrots, celery, and onion. Cook and stir for about 3 minutes, until the vegetables begin to release their juices and any browned bits on the pot bottom are loosened.
  4. Add Butter and Cook Onions: Stir in the butter and continue cooking until the onions are translucent, approximately 5 minutes.
  5. Add Rosemary and Return Roast: Sprinkle dried rosemary over the vegetables, then return the browned roast to the pot and cover it tightly with a lid.
  6. Oven Roast: Place the covered pot in the preheated oven and roast for 2 ½ to 3 hours, or until the chuck roast is tender and easily pulls apart with a fork.
  7. Finish and Season: Carefully remove the pot from the oven, season the vegetables with additional salt and black pepper to taste if desired, and serve hot, ideally over horseradish mashed potatoes for an extra touch of flavor.

Notes

  • Choose a well-marbled beef chuck roast for the best tenderness and flavor.
  • Use an oven-safe pot with a tight-fitting lid for even cooking and moisture retention.
  • Feel free to add other root vegetables like potatoes or parsnips if you like.
  • Leftovers can be refrigerated for up to 3 days and taste great reheated or shredded for sandwiches.

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