Slow-Cooked Oven Pot Roast

Dry roast? NEVER again. This recipe guarantees a mouth-watering, fall apart roast - in as little as 4 hours. Roast does take a little bit of prep work because we're searing the beef on all sides before we put it in the oven - this locks in flavor and gives it that nice crisp exterior.

Gather Ingredients:

• 2 tbsp olive oil

• 2 - 4 lb chuck roast

• 1 white onion, sliced

• 4 cloves of garlic, minced

• 2 stalks of celery, sliced

• 1 lb baby carrots

• 6 baby potatoes, halved

• 2 cups beef broth

• 1 cup dry red wine (cab-sav or merlot)

• 2 tsp salt

• 1 tsp pepper

• 1 tsp rosemary

• 1 tsp thyme

• 1 bay leaf

Gravy:

• roast drippings

• 2 tbsp flour/cornstarch

• 2 tbsp butter

Let's Get Mixing:

1. Preheat oven to 375 degrees.

2. Heat 1 tbsp of olive oil in a deep pan or dutch-oven on medium-high heat. Once the pan is hot, sear the roast on all sides, approximately 3-4 minutes on each side. Add remaining oil when necessary.

3. Add the roast to the roasting pan and arrange the onions around it. Add the bay leaf.

4. In the searing pan - combine the wine, broth, spices and garlic. Bring to a quick simmer then pour over the roast.

5. Place in the oven and cook for 2 hours, basting every hour or so.

6. Add the potatoes, carrots and celery for the remaining 2 hours. Cook until beef and potatoes are tender to touch with a fork.

7. Remove roast from pan and let it rest.

8. GRAVY: To mix your roux - melt butter and add flour, mixing until this forms a slurry paste. Bring drippings to a boil, add roux and mix vigorously until smooth or desired consistency.

*Red meat has a high source of protein and minerals such as iron, zinc and vitamin B11 - that helps promote muscle growth and overall well-being.

Amazon resources related to this recipe ↓

Dutch-Oven Pan:

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