Get ready to transform an ordinary Sunday into a culinary celebration with the most mouthwatering, fall-apart tender pot roast you've ever tasted! This isn't just another recipe - it's a journey into comfort food perfection that will have your family begging for seconds and your neighbors peeking over the fence, wondering what incredible aromas are escaping from your kitchen. With just a few simple ingredients and some patient, slow cooking magic, you'll create a meal that feels like a warm hug on a plate.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lb chuck roast
- 4 carrots, chopped
- 3 potatoes, diced
- 1 onion, quartered
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C). This low and slow cooking method will help tenderize the chuck roast and develop rich flavors.
- Season the chuck roast generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- In a large, heavy oven-safe pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the seasoned chuck roast and sear it for about 4-5 minutes on each side until it develops a nice brown crust. This step adds depth of flavor to the dish.
- Once the roast is browned, remove it from the pot and set it aside on a plate. In the same pot, add the quartered onion and sauté for about 2-3 minutes until it begins to soften and caramelize slightly.
- Next, add the chopped carrots and diced potatoes to the pot, stirring them with the onions for another 2-3 minutes to combine the flavors.
- Return the seared chuck roast to the pot, placing it on top of the vegetables. Pour in the 2 cups of beef broth, ensuring that the liquid comes about halfway up the sides of the roast. This will keep the meat moist and infuse flavor into the vegetables.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow it to cook for about 3 hours, or until the meat is fork-tender and easily shreds with a fork.
- After 3 hours, carefully remove the pot from the oven. Use tongs to take the roast out and place it on a cutting board. Let it rest for about 10-15 minutes before slicing.
- Meanwhile, check the vegetables in the pot. If you’d like to thicken the broth, you can remove some of the liquid and simmer it on the stovetop until it reduces to your desired consistency.
- Slice the roast against the grain and serve it with the carrots, potatoes, and a generous ladle of the broth over the top. Enjoy your hearty Sunday Oven Pot Roast!
Tips
- Choose the Right Cut: Always opt for chuck roast, as its marbling ensures maximum tenderness and flavor.
- Searing is Crucial: Don't skip the searing step! This locks in flavors and creates a beautiful golden-brown crust that adds depth to your dish.
- Low and Slow is the Way to Go: Cooking at 300°F for 3 hours allows the meat to become incredibly tender without drying out.
- Let it Rest: Always let your roast rest for 10-15 minutes after cooking to allow the juices to redistribute, ensuring each slice is juicy and flavorful.
- Cutting Technique Matters: Always slice the roast against the grain to ensure the most tender, melt-in-your-mouth texture.
- Bonus Flavor Hack: For an extra flavor boost, consider adding a few sprigs of fresh rosemary or thyme to the pot while cooking.
Nutrition Facts
Calories: 313kcal
Carbohydrates: 17g
Protein: 26g
Fat: 17g
Saturated Fat: g
Cholesterol: 70mg
