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Beef Chuck Roast Pot Roast with Potatoes and Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

  • Author: Leila
  • Total Time: 2 hrs 30 mins
  • Yield: 8 servings

Description

A classic oven-braised beef pot roast made with tender chuck roast, seasoned with aromatic onion, garlic, and bay leaves. This one-pot meal can be enhanced by adding potatoes and carrots that cook alongside the beef, absorbing rich flavors and resulting in a perfectly tender, hearty dinner.

Ingredients

Main Ingredients

  • 2 teaspoons olive oil
  • 4 pounds boneless chuck roast
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Optional Add-ins for Complete Meal

  • 4 peeled and quartered potatoes
  • 4 carrots, cut into 2-inch pieces

Instructions

  1. Gather Ingredients: Collect all necessary ingredients to prepare the pot roast to streamline the cooking process.
  2. Preheat Oven: Set your oven to 325°F (165°C) to begin cooking at the right temperature for slow roasting.
  3. Sear Meat: Heat a Dutch oven or heavy pot over medium-high heat and add olive oil. Sear the chuck roast in the center for 4 minutes, then turn and sear each side for 3 to 4 minutes until nicely browned. Remove the meat and set aside.
  4. Prepare Aromatics: Arrange chopped onion, minced garlic, and one bay leaf in the bottom of the pot. Sprinkle them with salt and freshly ground black pepper to build a flavorful base.
  5. Return Meat and Cover: Place the seared roast back into the pot over the aromatics. Lay the remaining bay leaf on top of the roast and cover the pot with a lid to trap moisture.
  6. Initial Oven Cooking: Place the pot in the preheated oven and cook for 30 minutes at 325°F (165°C) to start the cooking process.
  7. Adjust Temperature and Continue Cooking: Reduce the oven temperature to 300°F (150°C) and cook for another 1½ hours or until the meat is tender and an instant-read thermometer inserted into the thickest part of the roast reads 145°F (65°C).
  8. Add Vegetables (Optional): For a full one-pot meal, add peeled and quartered potatoes and carrots cut into 2-inch pieces into the pot during the last hour of cooking so they can cook in the meat juices and become tender.
  9. Rest the Roast: Remove the roast from the oven and transfer it to a platter. Let it rest for 10 to 15 minutes to allow juices to redistribute for optimal tenderness and flavor.
  10. Serve: Slice the roast and serve topped with pan gravy made from the cooking juices for a rich, comforting meal.

Notes

  • Use a heavy Dutch oven with a tight-fitting lid to retain moisture during slow cooking.
  • If you prefer your roast more well done, cook longer until internal temperature reaches desired doneness.
  • Letting the roast rest after cooking helps the meat retain its juices when sliced.
  • Adding potatoes and carrots turns this recipe into a complete one-pot meal, absorbing delicious beef flavors.
  • Use an instant-read thermometer to ensure perfect doneness every time.
  • Prep Time: 20 mins
  • Cook Time: 2 hrs
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/beef-chuck-roast-pot-roast-with-potatoes-and-carrots-recipe/