Pot Roast. Classic. Slow cooked. Tender. Words that come to mind when Pot Roast comes to mind. Get it? Okay, anyway, I’m giving you the best one ever.
Searing the roast before placing it in the oven helps make it fork tender and juicy.
Don’t forge the fresh herbs! You know Rosemary is my favorite. But, combining that flavor with thyme gives the beef something extra special.
Allow the roast to cook for awhile before adding the veggies. I used Idaho potatoes and carrots.
- 3 lb chuck roast* (choose one with marbling. that's the white stuff that looks like veins in meat)
- 3 T butter (garlic & herb if you can find some)
- 1 T olive oil
- 1/3 cup all purpose flour
- 1 T onion powder
- 3 T cajun seasoning (or salt and pepper to taste, good luck with that tho)
- 3 T Worcestershire sauce
- 1 T garlic powder
- 2 cups beef broth
- 1 T tomato paste
- 2 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic
- 1 onion coarsely chopped
- 1/2 bell pepper sliced
- 3-4 potatoes (chopped)
- Preheat oven to 300 degrees F
- Massage the Worcestershire sauce and dry spices into the roast (it'll tip you in flavor)
- Now, dredge all sides of roast into the flour, shake off the excess
- Using a dutch oven or large skillet, heat oil and butter
- Sear the roast of ALL sides. Once all sides are brown, remove to a plate
- Add in the onion and bell pepper and saute until browned.
- Then stir in the tomato paste
- Pour in the broth and stir to deglaze the pan.
- If using a dutch oven, add the roast back in on top of the veggies. If using a roasting pan, Pour the veggies and broth in the pan and lay the roast on top.
- Add in the thyme, garlic, and rosemary.
- Cover and bake for about an hour and 20 mins. Turn the roast over halfway during the baking process.
- Carefully remove the roast and add in the remaining veggies on top
- Place back into the oven and cook for another hour or until the veggies and roast are fork tender
- *Move baking time will be required for a heavier roast.