Classic Pot Roast Recipe

Name: Classic Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chuck roast; salt; pepper; 2 tablespoons vegetable oil; 2 inches onions large, sliced half moons; 20 inches baby carrots cut half; 3 inches celery stalks cut into one pieces; 8 ounces beer; 2 sprigs fresh thyme; 1 cup beef stock; 1 tablespoon worcestershire sauce

Servings: persons

2 pounds chuck roast
salt
pepper
2 tablespoons vegetable oil
2 inches onions large, sliced half moons
20 inches baby carrots cut half
3 inches celery stalks cut into one pieces
8 ounces beer
2 sprigs fresh thyme
1 cup beef stock
1 tablespoon worcestershire sauce

1
Heat a cast iron skillet or dutch oven to medium high heat, and preheat the oven to 325 degrees.
2
Trim excess fat off the chuck roast and season all over with salt and pepper, then coat the meat with canola oil, rubbing all sides of it.
3
Sear the meat in the skillet, browning for several minutes on all sides.
4
Remove the meat and set aside, then add the vegetables. Saute for several minutes and season with salt and pepper.
5
Deglaze the pan with beer and let reduce for several minutes.
6
Add the beef back to the pan and add the thyme, stock and Worcestershire.
7
Cover the pan and place in the oven and let cook for 6-8 hours, until the meat is fork tender. Serve with steamed potatoes or crusty bread.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds chuck roast, salt, pepper, 2 tablespoons vegetable oil, and more.

Yes, Classic Pot Roast falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Pot Roast

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