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Beef Pot Roast

SUBMITTED BY: Teresa  PHOTO BY: Scotdog Supporting Member (Click to learn more about Supporting Membership)

"This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish."
Beef Pot Roast Recipe
RECIPE RATING:
This recipe has been rated 169 times with an average star rating of 4.4
Read Reviews (141)
PREP TIME  20 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 teaspoons olive oil
  • 4 pounds boneless chuck roast
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

What to Drink?
Wine Merlot

DIRECTIONS

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
  3. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on feb. 1, 2004 by DAWNMONAHAN 
My husband said, "He couldn't have ordered a better meal in a restaurant." Given my lacking... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed on oct. 5, 2005 by Jeanne 
I tried this recipe on my first attempt at pot roast, mostly because the technique seemed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on jan. 12, 2008 by MINDYANDSCOTT 
I've been making this recipe for several years now and it is the only way I make pot roast. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on oct. 30, 2007 by Jeri Pie 
This was a big hit with my family! I did make a few changes and it was juicy, delicious, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on sep. 9, 2007 by MuscleMan 
I picked this recipe because I wanted a plain pot roast without added vegetables, wine, beef... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on dec. 19, 2003 by DREGINEK 
This was excellent...but I'm happier with the success of the gravy that was produced from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on feb. 19, 2006 by ShannonS 
Great recipe! I used about a 3 1/2 lb Boneless Chuck Roast and I cut away the largest parts of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on jun. 3, 2005 by LEXI70 
My family loved everything about this recipe. The flavor was outstanding. I agree with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on jan. 16, 2003 by jekl 
This recipe is FANTASTIC!! Easily the best pot roast I've ever made! This also freezes quite... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on jun. 14, 2003 by Veronica 
The best! Everyone who has tasted this pot roast has asked for the recipe. Now my husband... MORE

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Nutritional Information
Beef Pot Roast

Servings Per Recipe: 8

Amount Per Serving

Calories: 551

  • Total Fat: 41.9g
  • Cholesterol: 161mg
  • Sodium: 446mg
  • Total Carbs: 1.6g
  •     Dietary Fiber: 0.3g
  • Protein: 39.4g

VIEW DETAILED NUTRITION

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