Oven Braised Pot Roast - ButterYum
Oven Braised Pot Roast - oh my goodness, it's sooooo good! It's a bit of work in the beginning, but then it braises in the oven for hours while you kick back and relax.
Start by heating a large heavy-bottomed oven-safe Dutch oven over med-high heat, add a couple tablespoons of olive oil. Season a 2 1/2 pound chuck roast well with Kosher salt and pepper on both sides. Brown first side for 4-5 minutes, make sure it gets nice and brown before you flip it. Don't crowd the pan or the meat won't brown. Brown the second side for an additional 4-5 minutes (brown equals flavor!!!).
IWhen both sides are nice and brown, remove meat to a platter. In the same dirty pan, saute the onions - they'll loosen all the yummy brown bits from the bottom of the pan - Yummers.
Stir, and cook for about 10 minutes until the onions start to caramelize. Your house is going to smell amazing and your family will think your the best cook ever... which you are ;).
Now add 3-4 cloves of chopped garlic and continue to saute for 1-2 minutes until the smell drives you and everyone in your house absolutely crazy!!!
Now put the chuck roast back in the pot, right on top of the onions.
OR, if you're making a double batch like me, put everything into a large roasting pan.
Okay, now peel and chop a bunch of carrots - I like my meat to carrot ratio to be equal, so 2 1/2 pounds of chuck means 2 1/2 pound of carrots. This is a personal preference, but you can use whatever amount of carrots you like. Today I was low on carrots - only had a 2 pound bag in the fridge so that's what I used. Feel free to throw in other veggies too - parsnips, red potatoes, etc.
Next add about 2 cups of beef broth (I used 4 for double recipe). You don't want to cover the roast with too much liquid, just enough to go about half way up the sides of the meat. Add a Bay leaf (double recipe use 2). Note: I like to use beef soup base dissolved in a bit of water instead of using stock - you can do the same or use what you have in the pantry. No biggie.
Cover and put in a 275F oven for 3-4 hours (shoot for 4 hours). The roast will be incredibly tender and the carrots will be cooked to perfection. Mmmmmm. If you prefer stove top directions, cover dutch oven and simmer over med-low heat for 3-4 hours.
Really bad lighting for this photo... sorry. Believe me though, it tastes amazing. Serve with mashed potatoes or a big hunk of really good bread... and don't forget to spoon lots of pan drippings over everything! Enjoy!
Oven Braised Pot Roast
- 2 1/2 pound Chuck Roast
- 2 1/2 pound carrots, peeled and chopped into large pieces
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 2 cups Beef Broth
- 1 Bay Leaf
- Salt and Pepper
- Olive Oil
- Heat Olive oil in large, oven safe casserole pan.
- Season meat on both sides with salt and pepper.
- Brown both sides of meat.
- Remove and set aside; in same pan, saute onions until they start to caramelize.
- Add Garlic and cook 1-2 minutes.
- Return meat to the pan and add carrots.
- Add 2 cups of beef broth and bay leaf.
- Cover tightly and braise in a 275F oven for 3-4 hours.
- Leftovers are excellent a day or two later.
- You can freeze the cooked chuck with the pan drippings, but the carrots don't survive the freezing process very well... they turn to mush, so keep that in mind. Enjoy!
Note: can also be covered and simmered on the stove-top over med-low heat for 3-4 hours. Sometimes I add a tablespoon or two of chopped sun-dried tomatoes just before the whole thing goes in the oven - adds a bit more color and flavor.
adapted from The Pioneer Woman