Go Back
+ servings
Oven Pot Roast with fork
Print

Oven Pot Roast

Oven Pot Roast - fall-apart tender and beefy pot roast in a deliciously amazing gravy with celery, carrots, and potatoes. This beef recipe always makes a lovely Sunday dinner or regular weeknight dinner for the whole family. Hearty, comforting and most satisfying oven roast recipe! It simply tastes like HOME!
Course Main
Cuisine Southern
Keyword chuck roast, pot roast
Prep Time 10 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 20 minutes
Servings 8
Calories 468kcal
Author Imma

Equipment

  • Dutch oven 
  • Metal spoon or whisk  
  • Chef’s knife
  • Peeler  
  • Measuring cups 

Ingredients

  • 3-5 pound chuck roast 
  • Salt & pepper to taste
  • 1 tablespoon Creole Seasoning
  • ¼ cup all-purpose flour, or more for dusting roast
  • 3 tablespoon oil 
  • 2 whole onion, sliced  
  • 1 tablespoon garlic, minced
  • 1 stick celery, cut in large chunks
  • 1-2 sprig sprig fresh rosemary
  • 2 sprig fresh thyme 
  • 2 tablespoon tomato paste
  • 1 cup red wine 
  •  2 cup beef broth 
  • 6 carrots, peeled and cut into medium/large chunks
  • 1 pound potatoes, cut into medium/large chunks  
  • 1 tablespoon Worcestershire sauce  
  • 1 beef bouillon cube or 1-2 teaspoons beef bouillon, (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, not necessary.  
  • Season chuck roast on all sides with salt and pepper. Make sure you rub the salt deep into as many cracks and crevasses as possible. 
  • Add another flavor to it by rubbing with Creole seasoning, set it aside. Coat roast in flour and shake off excess. 
  • Heat about 2 tablespoons oil in a cast iron on medium-high heat, place beef in a single layer, and sear meat on both sides until brown. About 2-3 minutes on each side, searing times may vary. Remove roast from pot and set aside. 
  • Reduce heat to medium, then add remaining one tablespoon or more oil, followed by onions, garlic, celery, rosemary, and thyme. Stir until fragrant, about 2-3 minutes. Add tomato paste.  
  • Deglaze the pan with the red wine, and be sure to scrape the bottom of the pot to remove any brown bits from the pan. Pour in beef broth, Worcestershire sauce, and beef bouillon. Bring to a boil. Stir until everything is combined; adjust seasonings with salt, if needed.  
  • Return the roast to the pot. Then throw in carrots and potatoes.  
  • Cover and transfer to the oven until meat is fall-apart tender (about an hour per pound). 

Notes

  1. Want to cook it using a slow cooker? You can check the full recipe HERE for my Slow Cooker Pot Roast.
  2. Make sure you rub it into as many cracks and crevasses as possible to ensure all parts are equally seasoned and flavored.
  3. You can replace the red wine with the same amount of beef broth
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.

Nutrition

Calories: 468kcal | Carbohydrates: 20g | Protein: 37g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 461mg | Potassium: 1214mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7998IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 6mg