This is my goto recipe for when I am in the mood for oven roasted pot roast. It’s really the kinda of recipe that doesn’t need to have exact measurements. Essentially it’s add a little this, that then cook it low and slow in the oven. I like to use my Le Creuset Dutch Oven since it really retains heat well and you can make this entire recipe in one pot.
The secret to good pot roast is using chuck roast. It contains enough fat that renders into the gravy. Fat is flavor. Searing the roast on both sides is key to getting that crust and coloring we all have come to love. As far as veggies go, carrots, celery, onions , potatoes, parsnips, virtually any root veggie works here.
How To Make The Best Oven Roasted Pot Roast Recipe Below:
How To Make Oven Roasted Pot Roast
This is my goto recipe for when I am in the mood for pot roast. It’s really the kinda of recipe that doesn’t need to have exact measurements. Essentially it’s add a little this, that then cook it low and slow in the oven.
The secret to good pot roast is using chuck roast. It contains enough fat that renders into the gravy. Fat is flavor. Searing the roast on both sides is key to getting that crust and coloring we all have come to love. As far as veggies go, carrots, celery, onions , potatoes, parsnips, virtually any root veggie works here.
Ingredients
- 3-5lb Chuck Roast
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Fresh Ground Pepper
- 2 Tablespoons Canola Oil
- 2 cups Fresh Carrots cut into large 2 inch pieces
- 1 Large Sweet Onion diced into 1 inch pieces
- 1 Cup of Dry Red Wine
- 2 Cups of Unsalted Beef Stock
- 1 12oz can of Beef Consommé (Campbells)
- For Gravy:
- 2 Tablespoons Corn Starch or Flour
- 1/2 Cup Cold Water
Instructions
Let’s build some flavor 🧄
- Start with a good 3-5lb chuck roast with plenty of marbling of fat through out. You can trim any big chunks of you like.
- Season the roast on both sides with a few pinches of kosher salt and fresh ground pepper.
- Heat a oven safe pot on your stove top, cast iron enamel Dutch oven # Like Le Creuset which is what what I used, over medium high heat (approx 400f)
- Preheat your oven to 275f
- When pot is heated, add a few tablespoons of canola oil or veggie oil. Carefully place roast in pot and sear 6-5 mins per side and remove to plate.
- Add 1 large onion diced 1” pieces and stir, add 4 cloves of garlic chopped and stir, add 1 cup of red wine and stir scraping the bits and bobs from the pan.
- Add about two cups of cut carrots in large pieces, stir.
- Make a nest in the middle of the veggies for the roast and place roast in the middle. If you have to you can remove some veggies and pour back on top.
- Add 2 cups of beef stock and one can of beef consommé (Campbells makes it) and cover pot with a lid and place in oven for about 4-5 hours until roast can be shred with a spoon tender.
Gravy Time!
- Remove carrots and roast to a platter and heat pot on medium heat until slightly boiling. Add 2 tablespoons of corn starch or flour to a cup of cold water to make thickening liquid. Slowly pour the liquid while whisking into the gravy until it’s thick and coats a spoon.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 1736Total Fat: 107gSaturated Fat: 44gTrans Fat: 6gUnsaturated Fat: 56gCholesterol: 565mgSodium: 1975mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 171g
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