Beef Pot Roast – a delicious recipe with olive oil, chuck roast, kosher salt, ground black pepper, onion, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0
2
Heat the oil in a Dutch oven over medium-high heat. Season the boneless chuck on all sides with salt and pepper, and sear on all sides until golden brown, 3-4 minutes a side. Remove the beef and set aside.
3
Cook onion and garlic in Dutch oven until brown and fragrant, about 2 minutes. Add the stock, scraping the stuck bits off the bottom, then add tomatoes and bay leaf.
4
Return the beef to the pot, and transfer to oven, cooking until fork-tender, about 2 1/2 - 3 hours. Remove the beef to a cutting board and cover it loosely with foil. Place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with steamed broccoli and baked potatoes, spooning gravy on top.
474
kcal
Calories
50
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 Tbs olive oil, 3 1/2 lb boneless chuck roast, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and more.
Yes, Beef Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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