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+ servings
oven roasted pot roast, cooking in a dutch oven, Farberware cookware, easy pot roast

Easy Slow Roasted Pot Roast

Arlene Mobley - Flour On My Face
Slow Roasted Pot Roast with potatoes and carrots cooked in the oven.
5 from 2 votes
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Main Dish
Cuisine American
Servings 6 servings
Calories 616 kcal

Ingredients  

  • 3 lb Chuck Roast
  • 2 lbs small red potatoes (cut in half)
  • 32 oz low sodium beef broth
  • 1 large onion (cut into thick slices)
  • 4 large carrots (cut into pieces)
  • 2 bay leaves
  • 3-4 cloves garlic (smashed)
  • 2-4 tablespoons olive oil
  • 1-2 tablespoons butter
  • 1 sprig fresh rosemary
  • 2 teaspoons cornstarch
  • 3 teaspoons cool water
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Instructions 

  • 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.

Nutrition

Calories: 616kcal | Carbohydrates: 32g | Protein: 50g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 539mg | Potassium: 1940mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8120IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 6mg
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