This is one of my favorite things to make and it doesn’t take much effort. I started making this in college. It was an easy meal to feed a lot of people and it made me feel more like I was at home. It also didn’t require me to spend a lot of time standing over the stove. Most days, I actually got to take a nap while this was in the oven (I loved naps in college and I still do, honestly).
I’ve made so many different versions of this but the one I’m sharing is probably my favorite. That being said, add whatever you like and leave out whatever you like. I actually don’t like cooked carrots but a lot of times I add them for color or for other people who actually like them. I used to make this with potatoes, but I started leaving them out because I don’t like them as left overs, and I almost always have leftovers. I just prefer to make mashed potatoes with this but if you do want to add potatoes, just use new or red potatoes and cut them up into 1-2 inch pieces.
Pot Roast
- 3 lb Chuck Roast
- 2 tbsp Olive Oil
- Salt and Pepper (to taste)
- Italian Seasoning (to taste)
- 2 Bay Leaves
- 16 oz Grape Tomatoes
- 1 Medium Yellow Onion (chopped)
- 2 Cloves Garlic (minced)
- 2 Celery Sticks (chopped)
- 2 Whole Carrots (chopped)
- 32 oz Beef Broth
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Preheat oven to 425.
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Heat your dutch oven (or cast iron skillet) on the stove on high heat. Add your olive oil, just enough to coat the bottom.
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Season beef with salt, pepper and Italian seasoning. Add to your dutch oven or skillet and sear. It should take about 4-5 minutes on each side.
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If using a dutch oven, add remaining ingredients and cover. If using a roasting pan, add your roast to the pan. Add your vegetables to the hot skillet and brown for 1-2 minutes, then transfer to the roasting pan and cover. Roast at 425 for 30-45 minutes.
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Reduce heat to 350 and roast for another 2-3 hours. Meat should easily fall apart when it’s ready.
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Make sure you remove the bay leaves before serving! If you want a thicker sauce or gravy see below. I love this with mashed potatoes and green beans!
To thicken your sauce
- Make a slurry with flour and water
- Slowly add some of the hot broth to the slurry
- Pour the hot slurry mixture into the dutch oven or roasting pan and bring to a simmer until the desired consistency is achieved.
To make gravy
- In a pan melt 2 tablespoons of butter, whisking in 2 tablespoons of flour.
- Continue whisking until slightly brown in color
- Still whisking, ladle in roughly 1 cup of hot liquid.
- Let this simmer until the desired consistency has been achieved.