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My review
Simple Beef Pot Roast
64k
Chef John
"This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes."
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Ingredients
3 h 30 m servings 507Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 275 degrees F (135 degrees C).
- Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
- Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
- 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 391516 Ratings
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Most helpful positive review
3/12/2013
After browsing reviews I decided to write my own because I have been seeing a lot of comments regarding the 'doneness' of the roast. I think many people are perhaps not understanding that pot ro...
Most helpful critical review
1/29/2012
roast had a good flavor but was definately overcooked for my liking (non of it was rare or even medium rare, I'd say all was medium to well done). I only cooked it for 2.5 hours and the roast wa...
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3/12/2013
After browsing reviews I decided to write my own because I have been seeing a lot of comments regarding the 'doneness' of the roast. I think many people are perhaps not understanding that pot ro...
1/10/2012
Excellent! A crock pot pot roast afficiando, this was my first attempt at an actual oven baked pot roast. I'm used to using quite a bit of liquid, so I wasn't too sure about this. Delicious!!...
12/10/2011
This was simple and full of flavor. I didn't need any beef stock and the meat was just melt in your mouth! I have been looking for a good pot roast recipe for many, many years. Thank you soo ...
4/22/2012
Delicious! Super easy, stress free Sunday dinner. Everyone loved it. Followed the recipe pretty close except increased the servings to 9 (had a 5 pd roast) and used apprx 1 tsp fresh rosemary an...
11/7/2011
So easy to make! I wasn't good at following the recipe as i added too much rosemary. I also couldn't figure out the meat as i am in New Zealand and we use different names but i used a cheapish...
1/26/2012
Made it exactly as Chef John instructed in his video 3 weeks in a row, once for family twice for company. Presentation and taste was a big hit. Many recipe requests. I was almost embarrased t...
4/25/2012
I added just a touch of beef broth to the bottom of the pan only because I was afraid of the vegetables burning on the bottom of the pan. I do not have a dutch oven, just a regular glass baking ...
10/27/2012
Amazing! I didn't believe you could make pot roast (which is really braising) without adding at least some liquid. This had over 30 positive ratings, though, so I tried it. It really worked. The...
1/10/2012
Wow! This turned out nice and tender. I modified this a bit to use ingredients I had on hand. I used green peppers instead of celery, coriander instead of rosemary and added garlic. As the title...