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Easy Pot Roast

Easy Pot Roast

Pot roast is the perfect comfort food for a cold winter night. This recipe is foolproof and easy to make and you’ll get oh-so tender meat and perfect vegetables. Brown the meat well – it takes time but it adds a lot of flavor. Salt will depend on how much is in your stock so taste before adding salt. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 45 minutes

Makes: 4 - 6 servings

Easy Pot Roast

Ingredients:

  • 3 teaspoons olive oil, divided
  • 2 pounds boneless chuck roast
  • 1 cup chopped onion
  • 2 cloves garlic, crushed
  • 2 cups hot beef (or chicken) stock
  • 2 pounds red potatoes (6 medium ones) cut into 1-inch chunks
  • 4 large carrots, cut into 1-inch pieces

Instructions:

  1. Preheat oven to 325° F.
  2. Remove all visible fat from the meat.
  3. On the stovetop, heat 1 teaspoon oil in a large Dutch oven on medium-high. Salt & pepper the meat and brown both sides. Use tongs to turn the meat, adding another teaspoon of oil. Good browning takes about 10 minutes. Remove meat from pan to a bowl.
  4. Reduce heat. Add 1 teaspoon oil and sauté onion & garlic 2 minutes until golden, stirring well to scrape in all the drippings.
  5. Add hot stock and meat, stirring & scraping well. Once the mixture boils, cover and place in oven. Bake for 1 1/2 hours.
  6. Remove from oven, stir in vegetables, cover and return to oven for 45 minutes. About halfway through, stir and add more stock if needed.
  7. Taste for salt before serving. Slice or shred meat and pour juices over.

13 Comments on "Easy Pot Roast"

  1. Lois

    Love your cooking. Every thing I try turns out so great.
    Thank you.

  2. Renay T

    This recipe was easy to follow, no crazy extra ingredients and turned out to be delicious. After I had browned the roast, I realized I was out of potatoes. I did however, have sweet potatoes so I put those in with my carrots. I was very pleased. Thank you for sharing this recipe.

  3. Vangie santos

    Its only me and my boyfriend. If I cut the ingredients in half. How long should I bake it? Thank you

    • Jenny

      I don’t know but I’m guessing the cooking time would not change.

  4. Cathy

    Hello – I am a little embarrassed to ask but really want to try this recipe. What is beef chuck? I didn’t see this in the store, unless there is another name?

    Regards,
    Cathy

    • Jenny

      I’m not very familiar with cuts of beef but I believe a rump roast would be similar, but it’s best to ask a butcher to be sure.

    • Polly

      A chuck roast is a specific cut of beef roast that is more tender than a rump or shoulder roast.

    • The happy family

      Beef Chuck roast is a cut of beef that has a fair amount of marbling (fat) running through it. The fat helps tenderize the mat as it cooks. You can buy it with the bone in or without. It is a very versatile cut of beef. Serve it as a roast the first meal then hat and shred the leftovers for roast beef sandwiches another meal.

  5. Katie

    Very tasty! I will have to save this recipe. Thanks!

  6. Wendy Schueler

    This dish has been a staple for my family for years. My “babies”, 24, 26, & 28 still ask good ole mom to make it monthly. The BEST memories always come from food. I LOVE IT !!!

  7. Debi

    Simple and delicious! I used a larger piece of chuck but followed the rest of the recipe as written.

  8. Patty

    FABULOUS! NO LEFT OVERS!

  9. Rhonda

    I’m in the process of making your pot roast. I’m at the hour and a 1/2 mark and it’s cooking in the oven. It already smells delicious. I’m also cooking collards greens which was blanched last night it just makes the collards taste better and it helps take the bitter taste out of them it seems. Mom made cornbread and black-eyed peas. I might roast some Brussel spouts and asparagus just to throw some more veggies in and those won’t take but a minute to make. I can’t wait for guests to show up so I can sample and dug in to this pot roast 🙂

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