Oven Baked Pot Roast

Ingredients

2-3 Tbsp olive or vegetable oil
3 pounds boneless beef chuck roast or pot roast
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp paprika
1.5 tsp sea salt
½ tsp black pepper
1 yellow onion sliced
1 ¼ lbs yukon gold potatoes chopped
4 large carrots chopped
2 cups beef broth
1 sprig rosemary

Directions

Chop the carrots and potatoes into 2-inch large chunks. Similarly, chop the onion into slices or dice it up. Set veggies aside until ready to use.

Preheat the oven to 300 degrees Fahrenheit.

Remove the beef roast from its packaging use paper towels to pat off any excess moisture.

In a small bowl, combine the seasonings (garlic powder, onion powder, paprika, sea salt, and black pepper).

Sprinkle all of the seasonings over the full roast, making sure to get the sides too. Use your hands to gently pat the seasonings into the meat.

Heat a large thick-bottomed pot such as a large Dutch oven over medium-high heat and add enough oil to coat the surface, about 2 to 3 tablespoons. Allow the pot to heat up until it is sizzling hot.

Carefully place the beef roast in the pot and sear for 2-3 minutes per side, until a golden brown crust forms on both sides. Transfer the meat to a large plate while you’re preparing the rest of the recipe.

Scrape the browned bits off the bottom of the pan and add a little more oil if need be. Add the chopped onions to the pot and sauté for a few minutes, until fragrant. Add the chopped Yukon potatoes and carrots and stir well.

Transfer the seared meat back into the pot with the vegetables. Pour the beef broth into the pot with the meat and vegetables. Remove the leaves from the fresh sprig of rosemary and add them to the pot.

Cover the pot with its lid and place it in the preheated oven.

Bake pot roast at 300 degrees F for 3 to 4 hours or until the meat reaches an internal temperature of 195-205 degrees Fahrenheit and is fork tender.

If you prefer your carrots and potatoes less soft, you can add them to the pot 1 hour into the cooking process as opposed to having them cook the full 3 hours.

Remove the pot roast from the oven, cut the meat into chunks and serve pot roast and vegetables in large bowls or plates with the pan juices drizzled on top.

Store leftovers in the same pot you used to prepare the pot roast or in an airtight container in the refrigerator for up to 5 days.