Simple Beef Pot Roast

By Coldsnap46

"This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes." --Chef John

Ingredients

• 1 tablespoon vegetable oil
• 3 1/2 pounds beef chuck pot roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 1/4 cup butter
• 1 teaspoon dried rosemary

Preparation

Step 1

1. Preheat the oven to 275 degrees F (135 degrees C).

2. Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.

3. Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.

4. Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Note: Prep video for this recipe on website. Helpful tips/suggestions from reviews of this recipe available on website. *Several reviewers stated in part that this recipe "...needs no tweaking, leave it alone".