This easy pot roast recipe is warm, hearty, and delicious! Plus, the technique could not be more simple. The vegetables break down, combining with the meat’s juices to create a sauce! Serve over horseradish mashed potatoes.
Ingredients
1 tablespoon vegetable oil
3 ½ pounds beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup butter
1 teaspoon dried rosemary
Directions
Preheat the oven to 275 degrees F (135 degrees C).
Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper, then cook in hot oil until brown on both sides; transfer to a plate.
Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes. Add butter, and cook until onions are translucent, about 5 minutes. Sprinkle in rosemary; return roast to the pot and cover.
Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired
