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!