Delicious Oven Pot Roast

Transform your dinner table with this **Delicious Oven Pot Roast**—a quintessential comfort food that combines hearty flavors with tender, melt-in-your-mouth beef. Perfectly seasoned beef chuck roast is seared to golden perfection before slowly simmering in a rich mixture of beef broth, red wine, and aromatic herbs like rosemary and thyme. The slow roasting process infuses the meat with incredible depth of flavor while softening a medley of carrots, celery, onions, and potatoes for the ultimate one-pot meal. This easy-to-follow recipe requires minimal prep time yet delivers a show-stopping, fork-tender roast ideal for family dinners or special occasions. Pair it with crusty bread to sop up the savory pan juices and elevate your meal to restaurant-quality deliciousness! **Keywords**: oven pot roast, tender beef roast, one-pot meal, comfort food, slow-roasted dinner.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 medium, sliced yellow onions
• 4 medium, peeled and cut into chunks carrots
• 3 chopped celery stalks
• 4 minced garlic cloves
• 4 cups beef broth
• 1 cup red wine
• 2 tablespoons worcestershire sauce
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 whole bay leaves
• 4 medium, cut into chunks potatoes

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the beef chuck roast on all sides with salt and black pepper.

Step 3

Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

Step 4

Sear the roast on all sides until it is deeply browned, about 4-5 minutes per side. Once browned, remove the roast and set aside.

Step 5

Lower the heat to medium and add the onions, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables soften and develop some color.

Step 6

Add the minced garlic to the pot and cook for an additional minute, stirring frequently.

Step 7

Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits, and letting it simmer for 2 minutes.

Step 8

Stir in the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.

Step 9

Return the seared roast to the pot, nestling it into the liquid and vegetables.

Step 10

Cover the pot with a tight-fitting lid or aluminum foil and place it in the preheated oven.

Step 11

Cook the roast for 3 hours, then remove it from the oven and add the potatoes.

Step 12

Return the covered pot to the oven and cook for an additional 1 hour, or until the meat is fork-tender and the potatoes are cooked through.

Step 13

Remove the pot from the oven and discard the rosemary, thyme, and bay leaves.

Step 14

Let the roast rest for 10 minutes before slicing and serving with the vegetables and pan juices.

Nutrition Facts

Serving size	(5097.0g)

Amount per serving	% Daily Value*
Calories	6167.0

Total Fat 396.4g	0%
Saturated Fat 151.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1360.8mg	0%
Sodium 10648.5mg	0%
Total Carbohydrate 256.4g	0%
Dietary Fiber 41.7g	0%
Total Sugars 48.8g
Protein 368.7g	0%

Vitamin D 0IU	0%
Calcium 882.1mg	0%
Iron 64.5mg	0%
Potassium 13370.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 24.3%

Carbs: 16.9%