Melt-In-Your-Mouth Oven Pot Roast
ID: 0552e0ef...
An incredibly tender and flavorful pot roast recipe baked slowly in the oven. The beef chuck roast is seared to perfection and cooked with a savory blend of herbs, beef broth, garlic, and onions, resulting in melt-in-your-mouth beef and a rich, thick gravy.
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🍳 Cooking Flow
Sear the beef chuck roast in hot olive oil and butter for 5 minutes per side until deeply browned. → Transfer the beef to an oven-safe pot and top with garlic, chopped onions, and all dry seasonings. → Mix cornstarch with a little broth to create a slurry, then add it to the pot along with the remaining broth and Worcestershire sauce. → Cover tightly and bake at 325°F for 3 hours without opening the oven. → Shred the tender beef directly into the savory gravy and serve hot.
Cooking Steps
Brief Cooking Order
Sear the beef chuck roast in hot olive oil and butter for 5 minutes per side until deeply browned. → Transfer the beef to an oven-safe pot and top with garlic, chopped onions, and all dry seasonings. → Mix cornstarch with a little broth to create a slurry, then add it to the pot along with the remaining broth and Worcestershire sauce. → Cover tightly and bake at 325°F for 3 hours without opening the oven. → Shred the tender beef directly into the savory gravy and serve hot.
Introduction
An incredibly tender and flavorful pot roast recipe baked slowly in the oven. The beef chuck roast is seared to perfection and cooked with a savory blend of herbs, beef broth, garlic, and onions, resulting in melt-in-your-mouth beef and a rich, thick gravy.
Step 1
Heat a skillet over high heat, pour in 2 tablespoons of olive oil, and add 2 tablespoons of unsalted butter.
Step 2
Place the chuck roast into the hot skillet. Sear the beef for about 5 minutes on each side until a beautiful golden-brown crust forms on both sides.
Step 3
Transfer the seared beef into a slow cooker pot, Dutch oven, or any oven-safe deep baking dish.
Step 4
Sprinkle the dry seasonings (paprika, onion powder, garlic powder, celery salt, black pepper, crumbled beef bouillon cube, dried parsley, and dried rosemary) evenly over the top of the beef.
Step 5
Add the minced garlic and finely chopped onions over and around the seasoned beef.
Ingredients List
Important Notes
Do not season the beef before searing because the dry spices can easily burn in the hot skillet, causing bitter flavors.
Ensure the skillet is extremely hot before adding the beef to achieve a proper, deep sear that locks in flavor.
Keeping the pot completely covered is essential to trap the moisture, which makes the beef fall-apart tender.
The gravy naturally thickens as it sits and cools slightly after cooking.
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