Oven Braised Pot Roast

from ButterYum
makes 8-10 servings


  • 2 1/2 pound Chuck Roast

  • 2 1/2 pound carrots, peeled and chopped into large pieces

  • 1 large onion, chopped

  • 3-4 cloves garlic, minced

  • 2 cups Beef Broth

  • 1 Bay Leaf

  • Salt and Pepper

  • Olive Oil


  1. Heat Olive oil in large, oven safe casserole pan.

  2. Season meat on both sides with salt and pepper.

  3. Brown both sides of meat.

  4. Remove and set aside; in same pan, saute onions until they start to caramelize.

  5. Add Garlic and cook 1-2 minutes.

  6. Return meat to the pan and add carrots.

  7. Add 2 cups of beef broth and bay leaf.

  8. Cover tightly and braise in a 275F oven for 3-4 hours.

  9. Leftovers are excellent a day or two later.

  10. You can freeze the cooked chuck with the pan drippings, but the carrots don't survive the freezing process very well... they turn to mush, so keep that in mind. Enjoy!

Note: Can also be covered and simmered on the stove-top over med-low heat for 3-4 hours. SometimesĀ I add a tablespoon or two of chopped sun-dried tomatoes just before the whole thing goes in the oven - adds a bit more color and flavor.

adapted from The Pioneer Woman