Description
This Oven Baked Pot Roast is a hearty and flavorful American classic featuring tender, slow-braised beef chuck roast cooked with Yukon gold potatoes, carrots, and a savory blend of herbs and spices. The pot roast is seared to develop a golden crust, then oven-braised at a low temperature to achieve fork-tender meat and richly infused vegetables, making it a perfect comforting dinner for any occasion.
Ingredients
Meat and Seasonings
- 2-3 Tbsp avocado oil
- 3 pounds boneless beef chuck roast or pot roast
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp paprika
- 1.5 tsp sea salt
- ½ tsp black pepper
Vegetables
- 1 yellow onion, sliced
- 1 ¼ lbs Yukon gold potatoes, chopped into 2-inch chunks (about 6 medium-sized potatoes)
- 4 large carrots, chopped into 2-inch chunks
Liquid and Herbs
- 2 cups beef broth
- 1 Tbsp pure maple syrup
- 2 tsp cider vinegar (or soy sauce/Worcestershire sauce as alternative)
- 1 sprig rosemary (leaves removed)
- 1 sprig oregano (leaves removed)
Instructions
- Prepare the Vegetables: Chop the carrots and Yukon gold potatoes into large 2-inch chunks. Slice or dice the yellow onion to your preference. Set all chopped vegetables aside for later use.
- Preheat the Oven: Set your oven to 300°F (150°C) to prepare for slow roasting the pot roast.
- Season the Beef Roast: Remove the beef chuck roast from packaging and pat dry with paper towels to remove excess moisture. In a small bowl, mix together garlic powder, onion powder, paprika, sea salt, and black pepper. Generously season the entire surface of the roast, including the sides, by sprinkling and gently patting the spices into the meat.
- Sear the Roast: Heat 2 to 3 tablespoons of avocado oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat until sizzling hot. Carefully place the seasoned roast in the pot and sear each side for 2-3 minutes, creating a golden brown crust. Remove the roast and set aside on a plate.
- Sauté the Onions and Vegetables: Scrape the browned bits off the pot bottom and add more avocado oil if needed. Add the sliced onions to the pot and sauté until fragrant, about 2-3 minutes. Add the chopped Yukon gold potatoes and carrots, stirring well to combine.
- Return Roast and Add Braising Liquid: Place the seared beef roast back on top of the vegetables in the pot. In a measuring cup or mixing bowl, combine beef broth, pure maple syrup, and cider vinegar, then pour this mixture over the meat and vegetables.
- Add Herbs: Strip the leaves from the sprigs of rosemary and oregano and add them into the pot for aromatic flavor.
- Bake the Pot Roast: Cover the pot with a lid and place it in the preheated oven. Bake at 300°F for 3 to 4 hours until the meat reaches an internal temperature of 195-205°F and is fork tender. For firmer vegetables, add them after the first hour; for softer, cook all together from the start.
- Serve: Remove the roast from the oven, cut into chunks, and serve the meat and vegetables with pan juices drizzled on top for maximum flavor.
- Storage: Store leftovers in the same pot or in an airtight container in the refrigerator for up to 5 days.
Notes
- Use about 6 medium-sized Yukon gold potatoes to equal approximately 1 ¼ lbs.
- If cider vinegar is unavailable, soy sauce or Worcestershire sauce can be used as alternative braising liquids for added umami.
- If you do not have an oven-safe pot with a lid, sear the beef in a regular skillet, then transfer to a roasting pan covered with aluminum foil for baking.
- Check the internal temperature of the roast with an instant-read thermometer to ensure tenderness; 195-205°F is ideal.
- Prep Time: 25 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
