Easy Slow Roasted Pot Roast
Progressive Dinner 2014
Disclosure: This Progressive Dinner Easy Slow Roasted Pot Roast recipe has been sponsored by Farberware Cookware. I recieved a set of Farberware Cookware to help me prepare this recipe. All opinions are my own.
Welcome to the 2014 Progressive Dinner. The first week of the 2014 Progressive Dinner will have us sharing mouth watering recipes for main dishes. My Easy Slow Roasted Pot Roast recipe will have your mouthwatering and is a perfect main dish recipe for the upcoming holiday season.
I am happy to announce that I am taking part in a Progressive Dinner recipe round up once again for the upcoming 2014 Holiday season. Last year I had so much fun celebrating the holiday menu planning with some of my favorite food bloggers I had to do it again. Glenda from Busy at Home is our host and she has done an awesome job of putting together a great list of sponsors again this year.
Each of us will be sharing a recipe for a meal course (main course this week) and highlighting a product. Each week there will be a giveaway for the highlighted product. This weeks sponsor is Farberware Cookware. Check out the main course recipes below then head to the bottom of the page to enter to win a set of Farberware cookware.
- Busy-at-Home : Simple Baked Ham
- Will Cook for Smiles: Apple Maple Dijon Pork Roast
- The Gunny Sack: Glazed Holiday Ham
- Flour on My Face: Easy Slow Roasted Pot Roast
- Daily Dish Recipes: Holiday Pork Roast with Red Wine Mushroom Gravy
- Adventures in All Things Food: Pecan Encrusted Baked Salmon
With the Holiday season fast approaching it is time to start planning those Holiday menus. This Easy Slow Roasted Pot Roast recipe is perfect for any holiday meal. Slow roasting in the oven is the perfect way to cook a roast. It’s easy because once you get all the ingredients together in a Dutch oven the low heat of the oven does all the work for you. You end up with a one pot meal that is fall apart tender. Once the meat and vegetables are cooked perfectly then the pan dripping are used to make a gravy that can be poured over the meat and potatoes.
How to make Slow Roasted Pot Roast
Season the chuck roast with salt and pepper.
Saute the carrots, onions and potatoes in olive oil and butter.
Remove the carrots and onions from the saute pan and brown the potatoes. Put all of the sauteed vegetables into a bowl and set aside while you brown the roast.
Brown the roast on high heat.
Place the roast into a 5 quart dutch oven. Add the beef broth to the bottom of the dutch oven. Pour the vegetables over the top of the roast. Place the lid on the Farberware oven safe dutch oven and slowly roast in a preheated 325 degree oven for 4-5 hours.
Slow roast the pot roast for 4-5 hours depending on the size of the roast. The roast I cooked here is 3 lbs, adjust the roasting time accordingly if your roast is larger.
The house smelled divine while my Slow Roasted Pot Roast was cooking!
Serve the pot roast on a platter with the vegetables. The broth from the pot makes a great thin gravy. You can thicken it with cornstarch and a little water.
Slow Roasted Pot Roast with potatoes and carrots cooked in the oven.
- 3 lb Chuck Roast
- 2 lbs small red potatoes, cut in half
- 1 box low sodium beef broth
- 1 large onion, cut into thick slices
- 4 large carrots, cut into pieces
- 2 bay leaves
- 3–4 cloves of garlic, smashed
- 2–4 tablespoons olive oil
- 1–2 tablespoons butter
- 1 sprig fresh rosemary
- 2 teaspoons cornstarch
- 3 teaspoons cool water
- Season both sides of the roast with salt and pepper and set aside.
- In a sauté pan melt 1 tablespoon butter and 1 tablespoon olive oil.
- Add the onion slice, carrot pieces and bay leaves.
- Sauté until the onion is browned.
- Transfer the onions and carrots to a bowl and set aside.
- Add the potato pieces to the sauté pan adding another tablespoon of olive oil if needed.
- Sauté potatoes until lightly browned.
- Transfer the potatoes to the bowl with the onions and carrots.
- Brown the roast over high heat in the sauté pan, turning once to brown the opposite side.
- Slightly brown the garlic in the hot pan for less than a minute.
- Transfer the roast and garlic to a 5 quart dutch oven.
- Add 1 cup of beef broth and bring to a boil to deglaze the pan, scraping the bits off the bottom.
- Pour the liquid into the dutch oven over the meat.
- Add the vegetables to the dutch oven.
- Pour the remaining beef broth over the vegetables.
- Cover and roast in a 325 degrees oven for 4 hours.
- Remove the meat from the dutch oven to rest for 10 minutes.
- Carve and serve.
To make a gravy
- Strain the liquid from the dutch oven through a fine mesh strainer into a small sauce pan.
- Mix 2 teaspoons cornstarch to 3 teaspoons cool water.
- Bring the pan drippings to a boil then add the cornstarch mixture stirring until it comes to a boil and thickens. For a thicker gravy use 1 tablespoon cornstarch to 2 tablespoons water.
- Serving Size: 1/6
- Calories: 839