Tender and Juicy Pot Roast

Ingredients

• 3 lb chuck roast (seasoned generously on both sides; size estimated)
• 2 tbsp olive oil (divided; for drizzling on roast and searing)
• 0.25 cup all-purpose flour (for coating the roast)
• 1 yellow onion (diced)
• 2 stalks celery (diced)
• 3 cloves garlic (minced)
• 2 tbsp tomato paste
• 4 cup beef stock (divided; used for deglazing and braising)
• 1 packet Lipton Onion Soup Mix
• 1 tbsp Worcestershire sauce
• 2 sprigs rosemary (fresh)
• 2 bay leaves
• 1.5 lb gold potatoes (diced)
• 3 carrots (diced)
• 1 tbsp cornstarch (mixed with a little water for slurry)

Steps

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   Dice the onion, celery, carrots, and gold potatoes. Set the carrots and potatoes aside for later.

3. 3

   Drizzle olive oil over the chuck roast and season it generously on both sides with your preferred seasonings and a coating of flour.

4. 4

   In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the chuck roast on both sides for about 3-4 minutes per side until a brown crust forms. Remove the roast from the pot and set aside.

5. 5

   In the same pot, add the minced garlic, diced celery, and diced onion. Sauté for a few minutes until the vegetables begin to soften.

6. 6

   Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

7. 7

   Pour in a small amount of beef stock to deglaze the pot, scraping up any browned bits (fond) from the bottom with a wooden spoon.

8. 8

   Add the remaining beef stock, the packet of onion soup mix, and the Worcestershire sauce. Stir until fully combined.

9. 9

   Return the seared chuck roast to the pot. Add the fresh rosemary sprigs and bay leaves.

10. 10

    Cover the Dutch oven and place it in the preheated oven. Let it cook for approximately 2-3 hours.

11. 11

    Remove the pot from the oven and add the diced potatoes and carrots.

12. 12

    Place the pot back in the oven for about 1 hour, or until the meat is fork-tender and the vegetables are soft.

13. 13

    Remove the roast and vegetables from the pot. Pour in a cornstarch slurry (cornstarch mixed with a small amount of cold water) into the braising liquid and simmer on the stovetop until the gravy has thickened.

14. 14

    Serve the pot roast with the vegetables and thickened gravy.

Notes

You can substitute gold potatoes with any potato of your choice. The cornstarch slurry is essential for achieving a thick, silky gravy at the end.

Nutrition per serving

• pot roast
• comfort food
• main course
• slow-cooked
• beef
• dinner
• baked