"This is the best and easiest recipe for pot roast I have ever made out of 100's. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish."
Level: Advanced
Prep: 10 mins Cook: 2 hrs 35 mins Total: 3 hrs 45 mins Yield: 6 servings
Ingredients:
1chuck roast3-4 pounds
2tablespoonsolive oil
1tablespoonbutter
2 russet potatoes
2onionsquartered
6carrots
1tablespoonsea salt
2teaspoonspepper
1teaspoonparsley for garnishoptional
Instructions:
Take your meat out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it. I put 1 tablespoon of salt in the ingredients, but you should use as much or as little as you are comfortable with.
Heat a large pot or Dutch oven over medium-high heat. Then add olive oil.
Rough chop carrots and potatoes into 2-3 inch pieces.
Cut two onions in half and add them to the hot pot, browning them on one side and then the other. Remove the onions to a plate.
Add veggies to the same pot and brown them slightly. (about 1 minute) Remove and set them on a plate with the onions.
Add butter to the pot and allow to melt. Place the meat in the pan and sear it for about a minute on both sides until it is nice and brown all over.
Add veggies back to pan with meat. Cover and roast at 275 for about 3 hours. I started checking mine at 2 hours. You want the meat to be cooked through and to tear easily with a fork.
