EASY POT ROAST IN OVEN RECIPES

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EASY, MELT-IN-YOUR-MOUTH DUTCH OVEN POT ROAST | KITCHN



Easy, Melt-In-Your-Mouth Dutch Oven Pot Roast | Kitchn image

This shortcut pot roast is almost entirely hands-off, and makes lots of leftovers for a hearty winter soup.

Provided by Meghan Splawn

Categories     Main dish    Dinner

Total Time 12300S

Prep Time 1500S

Cook Time 10800S

Yield 6

Number Of Ingredients 8

3 tablespoons olive oil
1 (3 to 4-pound) boneless beef chuck roast
1 (1-ounce) packet onion soup and dip seasoning mix, such as Lipton’s
3 cups low-sodium beef broth
4 tablespoons (1/2 stick) unsalted butter
1 pound Yukon gold potatoes
1 pound carrots (4 to 5 medium)
1 teaspoon red wine vinegar

Steps:

  • Arrange a rack in the middle of the oven and heat the oven to 325°F.
  • Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add 1 (3 to 4-pound) chuck roast and sear until deep golden-brown on all sides, including the ends, about 5 minutes per side.
  • Sprinkle the chuck roast with 1 onion soup packet, then pour 2 cups beef broth over the roast. Cut 4 tablespoons unsalted butter into 6 pieces and place on top of the roast. Bring to a simmer.
  • Cover and braise in the oven for 1 hour and 45 minutes. At this point, the meat should be tender but not falling apart yet. Meanwhile, cut 1 pound Yukon gold potatoes into 2-inch chunks and peel and cut 1 pound carrots crosswise into 2-inch pieces.
  • Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover and braise in the oven until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more.
  • Using a slotted spoon, transfer the vegetables to a serving platter. Slice the beef into bite-sized pieces, then sprinkle the beef with 1 teaspoon red wine vinegar. Reserve 2 cups each of the shredded beef and the cooked vegetables for the soup before serving the remainder.

Nutrition Facts : SaturatedFatContent 23.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 21.9 g, SugarContent 4.8 g, ServingSize Serves 6, ProteinContent 49.6 g, FatContent 54.9 g, Calories 773 cal, SodiumContent 452.7 mg, FiberContent 3.8 g, CholesterolContent 0 mg

POT-ROAST RECIPES | BBC GOOD FOOD



Pot-roast recipes | BBC Good Food image

Pot-roasting is an easy all-in-one method of cooking meat and vegetables, which will result in a tender, flavoursome dish. Try recipes such as pot-roast beef, chicken and guinea fowl.

Provided by Good Food team

Number Of Ingredients 1

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