add to shopping list Ingredients

4 pounds boneless chuck pot roast
2 Tablespoons Oil
6 cloves garlic - chopped
2 teaspoons Kosher Salt
1 teaspoon large grind pepper
thyme as desired
8 large potatoes
1 pound Baby carrots
as needed flour

Preparation

In a large roasting pan, heat the oil over medium-high heat. Add the roast and brown on all sides. This really only ensures flavor - it's been found that it does nothing to seal in juices. Top with salt, pepper, herbs and garlic. Add enough liquid to come about 1/3 of the way up the side of the roast. This can be beef stock or just plain water. I also sometimes add a tablespoon or so of tomato paste for extra flavor.

Roast, covered, in a 300 degree F oven for 2 1/2 hours. After that time, add the potatoes and carrots, re-cover and put back into the oven for another 1 1/2 hours - 4 hours total time. Remove from the oven and let stand, covered, for 20 minutes. Remove roast and vegetables and heat remaining liquid over high heat. Thicken with flour and water as necessary, adjust seasonings and serve with roast.

Your roast should be fork-tender and very easy to serve. There's no cutting involved, simply dole out large forkfuls of this along with the roasted veggies and plenty of gravy.

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Reviews

8/28/09

EcoMeg says:

We are big fans of pot roast, too - thanks for sharing your version!

8/28/09

Anniepooh says:

Thanks! It's not exactly a half-hour meal, but the prep time is quick so you're free until dinner is done.

9/29/09

tonyb says:

Perhaps the site should be halfhourprep times since once it's in the oven there is very little to do after that, except sit back, relax and until you're ready to serve and enjoy dinner.

7/05/10

Theresa111 says:

I'm buying some Chuck Roast and making this when Joe is at work. I must have some.

7/06/10

agapistudios says:

ok ... yum I'm making this

12/16/11

staceykg says:

It's in the oven, and I have yet to taste it, but so far it looks amazing. I didn't add the potatoes, but diced celery and carrots, onion, mushrooms (which I sateed first in the juices from searing the roast) rosemary, thyme, a bay leaf and a tlbs. of tomato paste...if I have time to re-post, I'll let you know the outcome! Thanks for the recipe!

12/18/11

staceykg says:

An update...the roast was amazing! It fell apart and I think it was one of the best I've had, if not the best so far. I also coated the meat with salt and pepper first, then seared it...My other post is above...and the veggies weren't added 1 2/2 hrs. later...I turned the oven down to 275 at the end because my 'inside blade roast' was smaller than in the recipe...Enjoy! Thanks for the recipe...

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