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Oven Pot Roast

A classic and comforting Oven Pot Roast recipe, perfect for a hearty family meal. Tender beef, flavorful vegetables, and rich gravy make this dish a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3-5 pound chuck roast
  • Salt & pepper to taste
  • 1 tablespoon Creole Seasoning
  • ¼ cup all-purpose flour for dusting roast
  • 3 tablespoon oil
  • 2 whole onion sliced
  • 1 tablespoon garlic minced
  • 1 stick celery cut in large chunks
  • 1-2 sprig fresh rosemary
  • 2 sprig fresh thyme
  • 2 tablespoon tomato paste
  • 1 cup red grape juice
  • 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

Method
 

  1. Preheat oven to 275℉/135℃.
  2. Trim and pat dry the chuck roast.
  3. Tie the chuck around (optional).
  4. Season chuck roast with salt and pepper.
  5. Rub with Creole seasoning, set aside, coat in flour.
  6. Sear meat on both sides until brown, then remove.
  7. Add onions, garlic, celery, rosemary, and thyme. Stir until fragrant. Add tomato paste.
  8. Deglaze the pan with red grape juice, then add beef broth, Worcestershire sauce, and beef bouillon. Bring to a boil.
  9. Return the roast to the pot. Add carrots and potatoes.
  10. Cover and transfer to the oven until meat is fall-apart tender (about an hour per pound).

Notes

For a richer flavor, use bone-in chuck roast.