Oven Pot Roast

Fork-tender oven braised chuck roast with carrots for a healthy dinner.

This fork-tender, beefy, and satisfying roast delivers a filling one-pot meal with an amazing gravy. Whether planning on Sunday dinner or a regular weeknight, this recipe tastes like home.

Course Main

Cuisine Southern

Prep Time 10

Cook Time 4

Resting Time 10

Total Time 4 20

Servings

Calories 497kcal

Author Imma

Equipment

1 Dutch oven

Ingredients

3-5 pounds (1.5-2.5kg) chuck roast
salt and pepper to taste (¾-1 teaspoon each per pound of meat)
1 tablespoon (10g) Creole seasoning
¼ cup (30g) all-purpose flour plus more if needed for dredging the roast
2 tablespoons (30g) oil
2 medium onions, sliced
1 tablespoon (15g) minced garlic
1 stalk celery, sliced into medium chunks
1-2 sprigs rosemary
2 sprigs thyme
2 tablespoons (30g) tomato paste
1 cup (240ml) red wine
2 cups (480ml) beef broth
6 carrots, peeled and cut into medium chunks
1 pound (450g) potatoes, cut into medium chunks
1 tablespoon (15ml) Worcestershire sauce
1-2 teaspoons (5-10g) beef bouillon or 1 cube (optional)

Instructions

Preheat oven to 275℉ (135℃).
Trim the chuck roast of any visible fat, rinse, and then pat dry with a paper towel.
If desired, use twine or string to tie the chuck around; this helps it keep its shape, but it's not necessary.
Season chuck roast on all sides with salt and pepper. Make sure you rub the salt deep into as many cracks and crevices as possible.
Rub it with the Creole seasoning (or other seasoning blend), then coat it with the flour and shake off the excess.
Heat about 2 tablespoons of oil in a Dutch oven or oven-proof cast iron pot over medium-high heat, place the beef in a single layer, and sear the meat on both sides until brown. Searing time may vary, but it usually takes me 2-3 minutes per side. Remove roast from pot and set aside.
Reduce heat to medium, then add the remaining tablespoon of oil, followed by onions, garlic, celery, rosemary, and thyme. Stir until fragrant, 2-3 minutes. Add tomato paste.
Deglaze the pan with the red wine, scraping the bottom to remove those delicious browned bits. Pour in beef broth, Worcestershire sauce, and beef bouillon. Bring to a boil. Stir until everything is combined, and adjust seasonings with salt if needed.
Return the roast to the pot along with any juices. Then toss in carrots and potatoes.
Cover and transfer to the oven until the meat is fall-apart tender (about an hour per pound).

Notes

If you prefer not to heat up the oven, I have a super easy slow cooker pot roast recipe.
Make sure to get the salt and seasonings into as many crevices as possible.
You can replace the red wine with the same amount of beef broth plus a teaspoon of apple cider vinegar or red wine vinegar.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.

Nutrition