Delicious Oven Pot Roast
Transform your dinner table with this **Delicious Oven Pot Roast**—a quintessential comfort food that combines hearty flavors with tender, melt-in-your-mouth beef. Perfectly seasoned beef chuck roast is seared to golden perfection before slowly simmering in a rich mixture of beef broth, red wine, and aromatic herbs like rosemary and thyme. The slow roasting process infuses the meat with incredible depth of flavor while softening a medley of carrots, celery, onions, and potatoes for the ultimate one-pot meal. This easy-to-follow recipe requires minimal prep time yet delivers a show-stopping, fork-tender roast ideal for family dinners or special occasions. Pair it with crusty bread to sop up the savory pan juices and elevate your meal to restaurant-quality deliciousness! **Keywords**: oven pot roast, tender beef roast, one-pot meal, comfort food, slow-roasted dinner.
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Recipe Information
Ingredients
- 4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium, sliced yellow onions
- 4 medium, peeled and cut into chunks carrots
- 3 chopped celery stalks
- 4 minced garlic cloves
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons worcestershire sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 whole bay leaves
- 4 medium, cut into chunks potatoes
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast on all sides with salt and black pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the roast on all sides until it is deeply browned, about 4-5 minutes per side. Once browned, remove the roast and set aside.
Lower the heat to medium and add the onions, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables soften and develop some color.
Add the minced garlic to the pot and cook for an additional minute, stirring frequently.
Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits, and letting it simmer for 2 minutes.
Stir in the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
Return the seared roast to the pot, nestling it into the liquid and vegetables.
Cover the pot with a tight-fitting lid or aluminum foil and place it in the preheated oven.
Cook the roast for 3 hours, then remove it from the oven and add the potatoes.
Return the covered pot to the oven and cook for an additional 1 hour, or until the meat is fork-tender and the potatoes are cooked through.
Remove the pot from the oven and discard the rosemary, thyme, and bay leaves.
Let the roast rest for 10 minutes before slicing and serving with the vegetables and pan juices.
Nutrition Facts
Calories |
6167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.4 g | 508% | |
| Saturated Fat | 151.8 g | 759% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 10648 mg | 463% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 48.8 g | ||
| Protein | 368.7 g | 737% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 64.5 mg | 358% | |
| Potassium | 13370 mg | 284% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
