RECIPE
13 INGREDIENTS7 STEPS3HR 25MIN

Classic Pot Roast

4.0
1 Ratings
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Sear Nation
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.
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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.

3HR 25MIN

Total Cooking Time

13

Ingredients
Sear Nation
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.
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Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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3 lb
Boneless Chuck Roast
2 Tbsp
Extra-Virgin Olive Oil
6 cups
3
Large Carrots
8 oz
Baby Bella Mushrooms
3 stalks
1
Large Sweet Onion
1/3 cup
Tomato Paste
16 fl oz
Beef Broth
to taste
Salt and Pepper
1 tsp
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Directions

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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) in pan. Salt and Pepper (to taste) both sides of the beef like you would a steak. Add beef chuck and sear on one side until decently brown. Flip on 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 (150 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 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 (8 oz) . 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 (100 degrees C) and bake for another 2 hours. Use a bulb baster to pour liquid over meat every 60 minutes.

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