Pot Roast in the Oven

My husband and I have been eating a lot less meat recently.  It’s part of our overall goal to become healthier, and live a more eco-friendly lifestyle.  But, we still have those cravings ever now and again.  For me, a big winter craving is my easy pot roast recipe.

This pot roast is so simple that you’ll wonder why you never made it before.  We personally prefer grass-fed beef, for its exceptional flavor, overall health benefits, and the support of our local farming community.  This recipe is also exceptional with bison or buffalo meat, because it tenderizes the meat so nicely.

Ingredients

• One nicely sized hunk of chuck roast, which is great for pot roast
• Vegetables – carrots, onions, celery, parsnips, potatoes, etc.
• Olive oil
• Salt and Pepper
• Water or beef stock

1.  In a large Dutch oven on the top of the stove, add several Tablespoons of olive oil, and heat. Preheat the oven to a low 250 degrees.

2. Place the roast on the heating oil, and sear each side for about five minutes a piece.

Sear the Roast

3. Then remove the roast and set it to the side.  Add a little extra oil and sautee the onions.  I like to use about 2 small-to-medium onions in my easy pot roast recipe.  Use more for a larger roast, and less for a smaller roast.

Sautee the Onions

4. Once the onions are soft and translucent, put the pot roast back into the Dutch oven, and fill it with water or beef stock until the liquid comes up to half the side of the meat.

5.  Add the seasonings, like salt and pepper, rosemary, thyme, anything you want.

Preparing the Pot Roast for the Oven

6.  Place the lid on the Dutch oven and put it in the oven.

7. Every half an hour, using tongs, flip the meat over.

8. About three or four hours into cooking, add the vegetables that you would like.

Add the Vegetables

9. Continue flipping the meat every half and hour, until the meat is falling completely apart and the vegetables are tender.

10. Serve immediately, and enjoy completely.

Pot Roast in the Oven