Easy Pot Roast - Fork tender slow cooked beef, with a rich, garlicky au-jus. Super easy dinner recipe full of savory flavor. The ultimate comfort food with mashed potatoes and gravy.
- 1/4 Cup Extra Virgin Olive Oil
- 4-5 Pound Beef Chuck Roast or Beef Brisket
- 2 Teaspoons Kosher Salt
- 1/4 Teaspoon Ground Black Pepper
- 2 Large Onions, cut each onion crosswise into 4 equally thick slices.
- 5 large Cloves of Garlic, smashed and peeled.
- 1 Quart Swanson Beef Broth, enough to almost cover the Chuck Roast.
- Pre-heat oven to 325°F.
- Season and Sear. Take the Chuck Roast out of the package and dry each side with paper towels so that the meat will sear well. Moisture needs to be dried off of the meat or it will steam instead of sear. The browning of the meat is a flavor booster. Season both sides of Chuck Roast liberally with Kosher Salt. Add 1/4 Cup of Extra Virgin Olive Oil to cover the bottom of the dutch oven or oven proof pot. Then, turn the stove top heat or flame to high. (See Note below). Sear the meat on both sides. (Caution: Le Creuset should not be heated dry without at least oil in the bottom and sear meat at a medium temperature.)
- Add Onions. When meat is browned, use kitchen tongs to place thick slices of onion underneath the meat to act as kind of a rack for the pot roast.
- Add Broth and Garlic. Next, add enough beef broth to just about cover the pot roast, leaving 1/4 inch of uncovered meat. Sprinkle the top of pot roast with ground pepper and toss in garlic.
- Cover and Roast. Cover the pot with a lid or foil. Put pot roast into the oven and leave it there for a good long time! Approximately 6 hours in a regular oven or 4 hours in a convection oven.
- Keep An Eye On It. Check the roast after about 7 hours to make sure the broth is at least half way up the roast and hasn't evaporated too far. Add more broth, if necessary. Turn the roast over at this time so the top doesn't get dried out. Keep an eye on it, because the evaporation of the broth always seems increase exponentially near the end and you'll want some broth left with which to make a sauce or gravy.
- Check for Doneness. The roast is done when you can pull it apart with a fork and there is a lovely, flavorful, dense broth of caramelized onions in the bottom of the pan.
Note regarding proper use of Dutch Oven: NEVER heat an empty dutch oven! Always cover the entire bottom of the Dutch Oven with Cooking Oil or Fat, BEFORE you turn on the heat. Doing this will protect the enamel on your dutch oven! Remember, Add Oil THEN Heat!
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Pot Roast
- Method: Slow Roast (Oven)
- Cuisine: American
Keywords: Dutch Oven, Pot Roast