Oven Pot Roast Recipe
My oven pot roast recipe is a must try and should be in your archives! The aroma from the spices will have the whole house smelling so good. The meat is baked in the oven for 3 hours to deliver that tender melt in your mouth pot roast.
Ingredients
- 3 Ib Chuck Roast
- Pinch of flour (Enough to lightly coat the roast)
- 2 cups Baby cut peeled Carrots
- 1 1/2 tsp McCormick Garlic & Onion All-purpose seasoning
- 1 1/2 Tbs Olive oil
- 1/2 tsp Thyme
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 2 1/2 cups Red cooking wine (Substitute: chicken or Beef stock/broth if you don’t like red cooking wine.)
- 1 green bell pepper
- 1 medium onion
- 2 tsp Worcestershire sauce
- 15 oz can tomatoes
Instructions
- Clean & prep your chuck roast. Pat dry with a paper towel.
- Add Worcestershire sauce & the dry seasonings to both sides of the roast.
- Rub seasonings onto the meat, and lightly sprinkle flour on both sides afterwards.
- On medium-high heat, in a Dutch oven or pan add 1 1/2 Tbsp to 2 Tbs of olive oil.
- Once the oil is hot, brown both sides of the beef. (About 6 to 10minutes on each side).
- Once the beef has browned on both sides, remove the meat from skillet.
- Next, add the sliced onion & bell pepper to the same skillet and sauté for skillet 5-minutes.
- Add the red cooking wine, tomatoes, carrots, and a pinch of each - black pepper, thyme, & Worcestershire sauce.
- Stir the sauce & allow it to simmer for 7-10 minutes.
- Add the chuck roast back to the Dutch oven or pan.
- Then, cover the pan with an oven safe lid or aluminum foil.
- Bake the roast at 350 degrees in the oven for 3 hours or until the meat is tender.
- Serve with your favorite side dish like mash potatoes & string beans. Enjoy!
