This pot roast is so easy my kids can make it! But the best part is the amazing flavor. Easy Pot Roast that is also the most delicious pot roast!
I signed up for Butcher Box and received a perfectly marbled chuck roast in one month’s shipment. When I saw how beautiful the meat was I wanted to be sure to find a recipe that would do it justice.
So I scoured the internet looking for the perfect pot roast. I must have read 30 recipes!
After reading them all it seemed like they all had five basic ingredients in common. The meat, carrots, onions, and salt & pepper.
So I decided, why not just start there?
So I rough chopped some unpeeled carrots.
Quartered some onions and then threw them in my favorite Staub oval cocotte with a couple tablespoons of oil. (not an affiliate link, I just seriously love Staub) It is basically the best Dutch oven of all time.
I ordered the one with the chicken on top. I love it. Love love love it. We are chicken people after all!
Ok, back to dinner.
So while the carrots we just barely searing, I added salt and pepper to the meat. Both sides.
Remove the carrots and drop in the meat.
Sear for a couple minutes on each side and then throw the veggies back in the pan.
Add lid and roast for a few hours.
Here is the actual recipe.
Easy Pot Roast
Ingredients
- 1 chuck roast (3-4 pounds)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 onions, quartered
- 6 carrots
- 1 tablespoon sea salt (or more to taste)
- 2 teaspoons pepper
- 1 teaspoon parsley for garnish (optional)
Instructions
- Take your meat out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it. I put 1 tablespoon of salt in the ingredients, but you should use as much or as little as you are comfortable with.
- Heat a large pot or Dutch oven over medium-high heat. Then add olive oil.
- Rough chop carrots into 2-3inch pieces. (after cutting off the top this meant I was cutting the carrots in half on the diagonal.)
- Cut two onions in half and add them to the hot pot, browning them on one side and then the other. Remove the onions to a plate.
- Add carrots to same pot and brown slightly. (about 1 minute) Remove and set on plate with onions.
- Add butter to pot and allow to melt. Place the meat in the pan and sear it for about a minute on both sides until it is nice and brown all over.
- Using sturdy tongs, remove meat and add onions and carrots back to Dutch oven. Place meat on top and cover and roast at 275 for about 3 hours. I started checking mine at 2 hours. You want the meat to be cooked through and to tear easily with a fork.
You can add potatoes of course, but I refer to make mine separate. I will quarter some baby reds and roast them in the oven with some oil, salt, pepper, and rosemary for 30 minutes.
Did you happen to notice what I left OUT of this recipe?
The liquid. I didn’t want to braise the meat, just gently roast it. In my opinion, this produces the most FLAVORFUL roast you will ever have!!! (The meat gives off quite a bit of its own liquid, you will not have a dry roast.)
If you want to have gravy with your roast then you can add about 1 cup of beef broth or wine (or both!) or about 1 cup for every 4 lbs. of meat. The wine can also be used as a pan de-glazer after removing the onions.
Amanda…this is BEAUTIFUL! And I love that Dutch oven!!!! Gorgeous meal!
Thank you!
I make this with the addition of some baby red potatoes (or sometimes Yukon Gold ones). Such a satisfying meal, easy and quick clean up, my all time favorite. If I have company or extra people to feed I make some Yorkshire puddings to make it go further
I add a small can of peeled chopped tomatoes
Where can I order the roasting pan with the chicken on top? The roast looks amazing!!