Southern Style Oven Baked Pot Roast
ID: c39366d5...
A comforting, classic Southern-style pot roast cooked slowly in the oven until fork-tender. Infused with aromatic herbs, garlic, and savory beef broth, it is served alongside perfectly cooked carrots, celery, onions, and potatoes.
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🍳 Cooking Flow
Preheat oven to 350°F and season the chuck roast on all sides. → Sear the roast in a Dutch oven with olive oil for 3 minutes per side, then remove. → Saute onions, carrots, and celery in the pan drippings, then add garlic and thyme. → Return the roast to the pot, pour in beef broth, and arrange potato wedges around it. → Cover with a lid and bake in the oven for 3 to 4 hours until fork-tender.
Cooking Steps
Brief Cooking Order
Preheat oven to 350°F and season the chuck roast on all sides. → Sear the roast in a Dutch oven with olive oil for 3 minutes per side, then remove. → Saute onions, carrots, and celery in the pan drippings, then add garlic and thyme. → Return the roast to the pot, pour in beef broth, and arrange potato wedges around it. → Cover with a lid and bake in the oven for 3 to 4 hours until fork-tender.
Introduction
A comforting, classic Southern-style pot roast cooked slowly in the oven until fork-tender. Infused with aromatic herbs, garlic, and savory beef broth, it is served alongside perfectly cooked carrots, celery, onions, and potatoes.
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Generously season all sides of the chuck roast with kosher salt, ground black pepper, garlic powder, Weber's Roasted Garlic & Herb seasoning, and dried parsley.
Step 3
Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the seasoned chuck roast and pan-sear to brown each side for about 3 minutes. Remove the roast and set it aside.
Step 4
Lower the stovetop heat to medium-low. Add the sliced carrots, celery, and onions directly into the same Dutch oven with the pan drippings. Saute and stir frequently for about 5 minutes until they start to brown.
Step 5
Add the minced garlic and fresh thyme sprigs to the vegetables. Cook and stir for about 2 minutes.
Ingredients List
Important Notes
Do not wash or wipe out the Dutch oven after searing the beef; the browned bits (fond) left at the bottom of the pot are essential for creating a deep, rich flavor in the vegetables and gravy.
Make sure the potatoes are tucked into the cooking liquid around the roast so they absorb the savory beef flavor and cook through properly.
Check the roast at the 3-hour mark. If a fork glides easily through the meat, it is ready to be pulled from the oven.
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