Sunday Pot Roast

Nothing screams home cooked meal at mamas like a slow cooked pot roast, accompanied with carrots, potatoes and onions.  Our favorite cut for this recipe is a bone-in chuck roast. 

Ingredients : 

salt and pepper 

4 lb roast 

olive oil 

2  onions

6 carrots 

3-4 cups beef broth 

Directions: 

  1. Season roast with salt, pepper and garlic and let it come to room temperature(30 min or so). 

  2. Preheat oven to 275ºF. 

  3. Heat dutch oven over medium high heat  with 3 tablespoons oil and sear the roast on all sides. 

  4. Remove the roast from the pan. With oil still hot sear the onions, carrots and celery- remove from pan. 

  5. Deglaze your dutch oven with 1/2 cup beef broth letting it come to a simmer and stir with a wooden spoon to get all that goodness off of the bottom of the pan.  Add back in your roast and veggies and remaining beef broth. Cover dutch oven with lid. 

  6. Cook in the oven for  one hour per pound.