Imagine walking into your home to the irresistible aroma of a tender, savory pot roast, slowly braised to perfection. This Oven Braised Pot Roast is not just a meal; it’s a comforting experience that brings the family together around the dinner table. With just a few simple ingredients and a little patience, you can create a dish that will have everyone asking for seconds. Ready to turn your kitchen into a haven of deliciousness? Let’s dive into this mouthwatering recipe that promises to impress even the pickiest eaters!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lb beef chuck roast
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 potatoes, chopped
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tbsp thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C). This low temperature will allow the pot roast to cook slowly and become tender.
- Season the beef chuck roast generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, carefully place the seasoned roast in the pot.
- Sear the roast for about 4-5 minutes on each side, or until it develops a nice brown crust. This step adds depth of flavor to the dish.
- Once the roast is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent.
- Add the minced garlic and sauté for an additional 1 minute, stirring frequently to prevent burning.
- Add the chopped carrots and potatoes to the pot, stirring to combine with the onions and garlic.
- Pour in the beef broth, scraping the bottom of the pot to deglaze and release any browned bits. This will add extra flavor to the broth.
- Return the seared roast to the pot, ensuring it is partially submerged in the broth. Sprinkle the thyme over the top of the roast.
- Cover the pot with a lid and transfer it to the preheated oven. Allow the roast to braise for about 3 hours, or until the meat is fork-tender.
- After 3 hours, carefully remove the pot from the oven. Check the roast for tenderness; it should easily fall apart when pulled with a fork.
- Once done, remove the roast from the pot and let it rest for about 10-15 minutes before slicing. This will help retain the juices.
- While the roast rests, you can strain the cooking liquid to remove the vegetables or serve them alongside the meat.
- Slice the pot roast against the grain and serve it with the braising liquid and vegetables. Enjoy your delicious oven-braised pot roast!
Tips
- Choose the Right Cut: Opt for a beef chuck roast, as it is ideal for braising due to its marbling, which keeps the meat tender and juicy during long cooking times.
- Sear for Flavor: Don’t skip the searing step! Browning the roast before braising enhances the overall flavor and adds a rich depth to the dish.
- Low and Slow: Maintain a steady oven temperature of 300°F (150°C) to allow the meat to break down slowly, resulting in a fork-tender roast.
- Deglaze for Depth: After sautéing the vegetables, be sure to scrape the bottom of the pot to incorporate all the flavorful browned bits into your broth.
- Rest Before Slicing: Let the roast rest for 10-15 minutes after cooking. This helps the juices redistribute, ensuring each slice is moist and flavorful.
- Customize Your Veggies: Feel free to add other vegetables like parsnips or turnips to the pot for added flavor and nutrition.
- Store Leftovers Wisely: If you have leftovers, store them in an airtight container in the fridge. The flavors will deepen overnight, making for an even more delicious meal the next day!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 140mg
