If you’re looking for a dish that fills your home with rich aromas and provides a hearty meal for the family, this oven-baked pot roast is just what you need. It’s the kind of recipe that brings everyone together around the dinner table, making it perfect for Sunday family dinners or cozy weeknight meals.
Imagine tender, juicy meat that falls apart with a fork, surrounded by a medley of flavorful vegetables. This pot roast transforms simple ingredients into a satisfying meal that warms the soul. Perfectly seasoned and slow-cooked, it’s an experience every home cook should try.
This recipe is not only about taste but also about the joy of cooking. With minimal hands-on preparation, it allows you to prepare other dishes or simply relax while it slowly cooks to perfection.
Delicious Oven-Baked Pot Roast
This oven-baked pot roast features succulent beef, carrots, potatoes, and onions simmered together, creating a symphony of flavors. The rich, savory broth infuses the meat and vegetables, resulting in a dish that’s comforting and satisfying.
Each bite of this pot roast offers a delightful balance of tender meat and sweet, caramelized vegetables, ensuring a flavorful experience that satisfies cravings.
Ingredients
- 3-4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, chopped
- 4 medium potatoes, quartered
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Sear the Roast: In a large oven-safe pot, heat olive oil over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned, about 4-5 minutes per side.
- Add Aromatics: Remove the roast from the pot and set aside. In the same pot, add chopped onion and minced garlic, sautéing until fragrant.
- Combine Ingredients: Return the roast to the pot, adding the carrots, potatoes, beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a simmer.
- Bake: Cover the pot with a lid and transfer it to the preheated oven. Bake for 3-4 hours, or until the meat is tender and easily shredded with a fork.
- Serve: Remove the pot roast from the oven and let it rest for a few minutes. Slice or shred the meat, and serve with the vegetables, garnished with fresh parsley if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Total Time: 3 hours 20 minutes to 4 hours 20 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 360kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 20g
