Go Back
Pot Roast

HOW TO MAKE TENDER POT ROAST

Print Recipe
Course Uncategorized
Author Jehan Powell

Ingredients

  • 2-3 lbs beef chuck roast
  • 1 ½ tsp black pepper
  • 1 ½ tsp salt
  • ¼ cup flour
  • 1 ½ tsp olive oil
  • 2 carrots cut into chunks
  • 2 celery stalks chopped
  • 1 onion cut into chunks
  • 4 cloves garlic smashed
  • 1 ½ tbsp tomato paste
  • 2 cups beef broth
  • 1 tbsp Worcestershire
  • 1 lb baby Yukon gold potatoes or red potatoes halved
  • 1 sprig rosemary
  • 5 sprigs thyme

Instructions

  • Preheat oven to 350 degrees.
  • Season both is sides of beef roast with salt and pepper.  Coat both side with flour.
  • In a oven safe cast iron pan, add olive oil.  When oil is hot, add beef roast and brown on both sides.
  • Remove beef roast from the pan and place on a plate.  Add carrots, celery, and onion and cook until charred, about 3-5 minutes.  Add garlic and let cook for about 2 minutes.
  • Remove vegetables from the pan.   Add tomato paste, beef broth and Worcestershire and bring to a boil while scraping the bottom of the pan to remove the brown bits.
  • Add beef back to the pan and place the vegetables, potatoes, rosemary and thyme around the beef then cover.  Place into preheated oven and bake for 2 hours or until beef is easily shredded with a fork.

Video