Go Back
–+ servings

Melt-in-Your-Mouth Oven Pot Roast with Carrots & Potatoes

Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3.5 lbs boneless beef chuck roast, well-marbled
  • 2 tsp kosher salt and 1 tsp coarse black pepper
  • 1 tsp garlic powder and 1 tsp onion powder
  • 2 tbsp olive oil
  • 2 large yellow onions, thickly sliced
  • 6 cloves garlic, smashed and peeled
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 3 cups rich beef broth
  • 2 tbsp Worcestershire sauce
  • 1.5 lbs baby Yukon gold potatoes, left whole
  • 5 large carrots, peeled and cut into 2-inch chunks
  • 4 sprigs fresh thyme and 2 sprigs fresh rosemary

Method
 

  1. Preheat oven to 300°F (150°C). Pat chuck roast dry, season generously with salt, pepper, garlic powder, and onion powder, and sear in hot olive oil in a Dutch oven for 4–5 minutes per side until deeply browned. Transfer beef to a plate.
  2. Sauté sliced onions in the Dutch oven for 5 minutes. Stir in smashed garlic, tomato paste, and flour for 90 seconds, then slowly whisk in beef broth and Worcestershire sauce, scraping up browned bits.
  3. Return roast to the pot, top with rosemary and thyme sprigs, cover tightly, and braise in the 300°F oven for 2 hours.
  4. Arrange baby potatoes and carrots around the roast, cover, and bake for 1 to 1.5 hours more until the beef is fork-tender. Serve warm with pan gravy!

Tried this recipe?

Let us know how it was!