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SideChef
Recipes
Classic Pot Roast
Recipe

14 INGREDIENTS • 7 STEPS • 3HRS 25MINS

Classic Pot Roast

4.7
3 ratings
I grew up on a potato farm, so if my dad was cooking this, there probably would have been more potato and less meat, but you can alter the ratios depending on your liking.
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Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
I grew up on a potato farm, so if my dad was cooking this, there probably would have been more potato and less meat, but you can alter the ratios depending on your liking.
3HRS 25MINS
Total Time
$3.43
Cost Per Serving
Ingredients
Servings
8
US / Metric
Boneless Chuck Roast
3 lb
Boneless Chuck Roast
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
White Potato
6 cups
Carrot
3
Large Carrots
Celery
3 stalks
Sweet Onion
1
Large Sweet Onion
Tomato Paste
1/3 cup
Tomato Paste
Beef Broth
16 fl oz
Beef Broth
Salt
to taste
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
435
Fat
23.2 g
Protein
36.2 g
Carbs
20.8 g
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Classic Pot Roast
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Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
Cooking InstructionsHide images
step 1
First, you can sear the Boneless Chuck Roast (3 lb) in a skillet. Heat a skillet at medium to medium-high heat. Add Extra-Virgin Olive Oil (2 Tbsp) to the pan. Season with Salt (to taste) and Ground Black Pepper (to taste) on both sides of the beef like you would a steak. Add beef chuck and sear on one side until decently brown. Flip on the opposite side and sear this side as well.
step 1 First, you can sear the Boneless Chuck Roast (3 lb) in a skillet. Heat a skillet at medium to medium-high heat. Add Extra-Virgin Olive Oil (2 Tbsp) to the pan. Season with Salt (to taste) and Ground Black Pepper (to taste) on both sides of the beef like you would a steak. Add beef chuck and sear on one side until decently brown. Flip on the opposite side and sear this side as well.
step 2
Place meat inside a large roasting pan and set aside. Preheat oven to 350 degrees F (180 degrees C).
step 2 Place meat inside a large roasting pan and set aside. Preheat oven to 350 degrees F (180 degrees C).
step 3
Meanwhile prepare vegetables to put in with the roast. Peel White Potatoes (6 cups) and cut into halves or quarters for more manageable pieces. Peel Carrots (3) and cut into halves. Thinly slice Celery (3 stalks). Cut Sweet Onion (1) into large chunks.
step 3 Meanwhile prepare vegetables to put in with the roast. Peel White Potatoes (6 cups) and cut into halves or quarters for more manageable pieces. Peel Carrots (3) and cut into halves. Thinly slice Celery (3 stalks). Cut Sweet Onion (1) into large chunks.
step 4
Pour Tomato Paste (1/3 cup) along the sides of roasting pan. Add Bay Leaves (3) as well.
step 4 Pour Tomato Paste (1/3 cup) along the sides of roasting pan. Add Bay Leaves (3) as well.
step 5
Next, top with all the vegetables you prepared including the Baby Bella Mushrooms (3 cups). Sprinkle the top with the Fresh Thyme (1 tsp) and Salt (1 tsp).
step 6
Finish by pouring the Beef Broth (16 fl oz) on top.
step 7
Bake in the preheated oven in a covered pan for 1 hour. Drop temperature to 225 degrees F (105 degrees C) and bake for another 2 hours. Use a bulb baster to pour liquid over meat every 60 minutes.
step 7 Bake in the preheated oven in a covered pan for 1 hour. Drop temperature to 225 degrees F (105 degrees C) and bake for another 2 hours. Use a bulb baster to pour liquid over meat every 60 minutes.
Tags
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Dairy-Free
American
Gluten-Free
Lunch
Shellfish-Free
Dinner
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