Oven Pot Roast
Pot Roast just screams “comfort food”. It’s not difficult to prepare and leaves delicious leftovers for a couple days. I personally prefer beer to red wine when I make it. Let’s get into the recipe!
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Servings: 8
Ingredients
- 3-4 lb chuck roast (salt, pepper)
- 3 tbsp bacon grease
- 3-4 cloves garlic chopped
- 2 tbsp tomato paste
- 2 tbsp flour
- 1 dark beer (Shinerbock)
- 2 cups beef broth
- 3-4 carrots peeled & chopped
- 2-2.5 lbs red potatoes quartered
- 2 bay leaves
- 2 tsp onion powder
- 1.5 tsp black pepper
- salt to taste
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
Instructions
- Season chuck roast with salt.
- Add bacon grease to Dutch oven on med-high and sear chuck roast on all sides then remove.
- Lower heat to medium-low and add garlic.
- Once fragrant add flour and seasonings, stirring to combine.
- Then add tomato paste and stir well.
- Pour in beer then beef broth, stirring well.
- Add chuck roast and surround with carrots and potatoes.
- Place in a preheated oven at 350° covered for around 3 hrs.
- Remove chuck roast and veggies.
- Shred Chuck roast.
- Strain liquid into separate pan and add corn starch slurry to thicken.
- Pour gravy over pot roast and veggies. Enjoy!
I try your recipes all the time and they’re just simply amazing. I don’t think I’ve ever made one that I didn’t like. Thank you for sharing.. God bless you and merry Christmas
Thank you so much, Merry Christmas to you as well!
G’day from Australia just gave this recipe a go and it’s a bit hit! We all love it keep them coming
Love it!
We love this recipe!! I only recommend to be more step by step with the recipe when it comes to new beginners. They wouldn’t know what to do with the cornstarch. I’ve been trying majority of your recipes out and they haven’t let us down!!