Hi everyone! After a month of being gone due to my life becoming so wild, I’m back! I missed you all very much and am glad to be back 🙂 In honor of November being roasting month and speaking of life getting wild, I found an amazing recipe for pot roast you can just pop in and serve, all it takes is 15 minutes of prep, perfect for everyone who has a lot going on in their lives and needs something easy to whip up. When I was a little kid, my mom scoured her family cookbook for something easy to whip up before she had to dart out the door with five other kids behind her, and so this pot roast definitely reminds me of back then.
I hope you enjoy it, and happy roasting month! I found this amazing recipe on Allrecipes by a person named Chef John.
Here is the original recipe: https://www.allrecipes.com/recipe/219173/simple-beef-pot-roast/
- 1 tablespoon of vegetable oil
- 3 ½ pounds beef chuck pot roast
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 1 teaspoon dried rosemary
- ¼ cup butter
- 1 cup diced carrots
- 1 cup diced onion
- 1 cup diced celery
Prep: 15 minutes
Cook time: 3 hrs 15 mins
Total time: 3 hrs 30 mins
Step 1 –
Preheat the oven 275 degrees F or 135 degrees C
Step 2 –
Heat vegetable oil in a big oven-safe pot over high-medium heat.
Step 3 –
Season chuck roast with black pepper and salt.
Step 4 –
Cook seasoned chuck in hot oil until brown on both sides; transfer meat to plate afterwards.
Step 5 –
Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release juices, scrape any brown flavor bits off the bottom of the pot for around 3 minutes.
Step 6 –
Add butter and cook until onions are translucent, which will take around 5 minutes. Sprinkle in the rosemary, then return chuck meat into the pot and cover.
Step 7 –
Roast in the oven that has been preheated until the roast is tender, which is about 2 ½ to 3 hours.
Step 8 (Optional) –
Season vegetables with additional black pepper and salt.
Step 9 –