Sunday Oven Pot Roast

An oven or slow cooker turns an inexpensive beef pot roast into a succulent, tender feast. Vegetables cooked with the roast make for a simple, but filling meal.

6 to 8
30 mins
by 4.0 45  people
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Sunday Oven Pot Roast
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  • 3 - 3 1/2 pounds boneless beef chuck pot roast
  • Salt
  • Ground black pepper
  • 2 tablespoons olive oil or vegetable oil
  • 1 14 ounce can beef broth
  • 1 chopped onion (1 large)
  • 2 stalks celery, cut into 2-inch lengths
  • 5 cups assorted vegetables, such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; and/or small carrots, peeled and cut into 1-1/2-inch pieces
  • 1/4 cup cold water
  • 3 tablespoons all-purpose flour
Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.
Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.
Using a slotted spoon, remove meat and vegetables to a serving platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a medium saucepan whisk together the cold water and the flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables.


  • Slow Cooker instructions:

    Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-12 to 5-12 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-12 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy.

nutrition information

Per Serving: cal. (kcal) 419, Fat, total (g) 14, chol. (mg) 112, sat. fat (g) 4, carb. (g) 29, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 5, pro. (g) 43, vit. A (IU) 4810.43, vit. C (mg) 12.4, Thiamin (mg) 0.28, Riboflavin (mg) 0.47, Niacin (mg) 6.51, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 4.7, sodium (mg) 584, Potassium (mg) 1048, calcium (mg) 50.48, iron (mg) 5.58, Percent Daily Values are based on a 2,000 calorie diet
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