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.
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Course: Main Course
Cuisine: American
Keyword: Dutch Oven Pot Roast, easy pot roast recipe, Perfect pot roast, pot roast convection oven
2yellow onionscut each onion crosswise into 4 equally thick slices.
5garliccloves. smashed and peeled.
1quartbeef brothenough to almost cover the chuck roast.
Instructions
Preheat 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. Season both sides of chuck roast liberally with kosher salt. Add ¼ 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. Sear the meat on both sides.Caution - Dutch Oven should not be heated dry without at least oil in the bottom and sear meat at a medium temperature.
¼ cup olive oil, 4-5 lbs beef chuck roast, 2 teaspoons kosher salt, ¼ teaspoon black pepper
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.
2 yellow onions
Add Broth and Garlic. Next, add enough beef broth to just about cover the pot roast, leaving ¼ inch of uncovered meat. Sprinkle the top of pot roast with ground pepper and toss in garlic.
1 quart beef broth, 5 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.
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.
Video
Notes
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!