Saturday Afternoon Oven Pot Roast Recipe

Name: Saturday Afternoon Oven Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless beef chuck roast (2-1/2 pounds); 1 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon olive oil; 1 tablespoon butter; 4 cups sliced sweet onion; 1 can (6 ounces) tomato paste; 4 garlic cloves, minced; 1 teaspoon dried thyme; 1/2 teaspoon celery seed; 1/2 cup dry red wine; 1 carton (32 ounces) reduced-sodium beef broth; 6 medium carrots, cut into 1-1/2 inch pieces; 1/2 pound medium fresh mushrooms, quartered

Servings: persons

1 boneless beef chuck roast (2-1/2 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
4 cups sliced sweet onion
1 can (6 ounces) tomato paste
4 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/2 cup dry red wine
1 carton (32 ounces) reduced-sodium beef broth
6 medium carrots, cut into 1-1/2 inch pieces
1/2 pound medium fresh mushrooms, quartered

1
Preheat oven to 325u00b0. Sprinkle roast with salt and pepper.
2
In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pan. Add onion to the same pan; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
3
Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.

448

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 14 ingredients. The key ingredients include: 1 boneless beef chuck roast (2-1/2 pounds), 1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon olive oil, and more.

Yes, Saturday Afternoon Oven 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.

Saturday Afternoon Oven Pot Roast

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