Imagine walking into your home, greeted by the mouthwatering aroma of a perfectly cooked pot roast, the kind that makes your heart skip a beat and your stomach rumble with anticipation. This Oven Baked Pot Roast is not just a meal; it's a comforting experience that brings family and friends together around the table. With tender, juicy beef and a medley of hearty vegetables, this classic American dish is sure to become a favorite in your household. Ready to impress your loved ones with a dish that’s both simple and satisfying? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh herbs (thyme, rosemary)
Instructions
- Preheat your oven to 325°F (163°C). This ensures that the pot roast cooks evenly and thoroughly.
- Take the chuck roast out of the refrigerator and let it sit at room temperature for about 15 minutes. This helps it cook more evenly.
- In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the chuck roast to the pot.
- Brown the roast on all sides, about 4-5 minutes per side, to develop a rich flavor. Once browned, remove the roast from the pot and set it aside on a plate.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the carrots and potatoes to the pot, stirring to combine with the onions and garlic. Cook for another 3-4 minutes to slightly soften the vegetables.
- Return the browned chuck roast to the pot, placing it on top of the vegetables. Pour in the beef broth and Worcestershire sauce, ensuring the roast is mostly submerged in the liquid.
- Season the mixture with salt and pepper to taste. Add a few sprigs of fresh thyme and rosemary on top of the roast for added flavor.
- Cover the pot with a lid and transfer it to the preheated oven. Bake for approximately 3 hours, or until the roast is fork-tender and the vegetables are cooked through.
- Once done, carefully remove the pot from the oven. Let the roast rest for about 10-15 minutes before slicing. This helps retain the juices in the meat.
- Serve the pot roast with the vegetables and spoon some of the cooking liquid over the top for extra flavor. Enjoy your delicious oven-baked pot roast!
Tips
- Choose the Right Cut: For the best results, opt for a well-marbled chuck roast, as the fat will render during cooking, keeping the meat moist and flavorful.
- Sear the Meat: Don’t skip the browning step! Searing the roast on all sides creates a delicious crust that adds depth to the overall flavor of the dish.
- Let It Rest: After cooking, allow the pot roast to rest for 10-15 minutes before slicing. This helps the juices redistribute, ensuring each bite is tender and juicy.
- Use Fresh Herbs: Enhance the flavor profile by using fresh thyme and rosemary. They not only add a fragrant aroma but also elevate the taste of the dish.
- Customize Your Veggies: Feel free to add your favorite root vegetables or even mushrooms for extra flavor and texture. Just make sure they are cut into similar sizes for even cooking.
- Store Leftovers Wisely: If you have any leftovers, store them in an airtight container in the refrigerator. The flavors will deepen the next day, making for an even tastier meal!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 20g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
