The BEST Oven Pot Roast EVER!!! | Oven Pot Roast Recipe

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories while still providing flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice maintains sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch can thicken without adding gluten.

Preheat the oven to 325°F (163°C).

Season the beef chuck roast generously with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the roast on all sides until browned, about 3-4 minutes per side.

Remove the roast from the pot and set aside.

Add chopped onions and garlic to the pot, sautéing until softened, about 3 minutes.

Sprinkle flour over the onions and garlic, stirring to combine for 1 minute.

Slowly pour in red wine, scraping up any browned bits from the bottom of the pot.

Add beef broth, bay leaves, thyme, and rosemary, stirring to combine.

Return the roast to the pot, nestling it into the liquid.

Surround the roast with chopped carrots and potatoes.

Cover the pot with a lid and transfer to the preheated oven.

Roast for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

Remove the pot from the oven and let the roast rest for 15 minutes before slicing.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens