Sunday Oven Pot Roast

An oven or slow cooker turns an inexpensive beef pot roast into a succulent, tender feast. Vegetables cooked with the roast make for a simple, but filling meal.

Sunday Oven Pot Roast Enlarge Image
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49 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
30 mins
Roast:
2 hrs 5 mins 325°
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Sunday Oven Pot Roast

Ingredients
3
pounds boneless beef chuck pot roast
 
Salt
 
Ground black pepper
2
tablespoons olive oil or vegetable oil
1
14 ounce can beef broth
1
chopped onion (1 large)
2
stalks celery, cut into 2-inch lengths
5
cups assorted vegetables, such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; and/or small carrots, peeled and cut into 1-1/2-inch pieces
1/4
cup cold water
3
tablespoons all-purpose flour

Directions

  1. Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.
  2. Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.
  3. Using a slotted spoon, remove meat and vegetables to a serving platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a medium saucepan whisk together the cold water and the flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables.

From the Test Kitchen

Slow Cooker instructions:

Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-12 to 5-12 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-12 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy.

Nutrition Facts

(Sunday Oven Pot Roast)
    Per serving:
  • 419 kcal cal.,
  • 14 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 112 mg chol.,
  • 584 mg sodium,
  • 29 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 43 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Beef Recipes, Dinner Recipes
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