Oven Pot Roast
Pot Roast is one of those dishes that totally completes itself. The juices from the meat and the vegetables that merge together in the cast iron skillet, permeate throughout the entire house. You will delight in making this easy dish. I might even add that, it will easily become a household MUST!
I always have a food memory and I can remember my mom making this a lot in the winter time. Every time it would get cold, or we would have snow, we would have pot roast. She usually made enough to last for days. She made her roast and vegetables a little differently than I make mine.
She would use an oven bag and place the seasoned pot roast in it with a pinch of flour, to stand alone in the pan. Then, in a separate pan, she would put onions, carrots, celery and potatoes in another bag, seasoned with salt, pepper and a pinch of flour. She explained to me that the flour helped to cut down on the meat and vegetables from burning. I figured she knew what she was doing and I was mesmerized by the smell and the texture of the meat. The meat was always tender and juicy. I am glad that I now know how to make this pot roast and, I am most thankful for my early childhood memories of it.
As an adult, I have learned how to create my own way of seasoning and cooking this dish. Even if you hardly cook, you cannot go wrong with the simplicity of this one. The oven mostly does the work and your nose reaps all of the benefits while it is cooking.
Oven Pot Roast
6
servings10
minutes1
hourIngredients
2 1/2 pounds chuck roast, boneless and trimmed or excess fat
1 tablespoon olive oil
2 1/2 pounds boneless chuck roast
2 tablespoons Italian seasoning
1/4 cup beef broth
4 medium potatoes, chopped
3 large carrots, chopped
3 stalks celery, chopped
1/2 cup onion, chopped
salt and pepper, to taste
Directions
- Preheat oven to 400° F (200 °C). Add olive oil to oven-safe dish and place vegetables in it.
- Wash chuck roast and pat dry. Rub in olive oil. Season the entire roast with salt, pepper, beefy onion soup mix, and Italian seasoning. Place in a cast iron skillet or a regular pan on top of the chopped vegetables.
- Cook in the oven for 1 hour. Remove from oven and mix veggies around so they are evenly coated with roast drippings.
- Allow the roast to rest for 10 minutes. Serve and Enjoy!
Notes
- This recipe works well with any vegetable you choose.
This dish can stand alone, or, you can include your favorite vegetables if you like. I decided to add: potatoes, onions and carrots. Feel free to get as vegetable friendly as you wish. Celery is also a good vegetable to use. I just chose to keep it simple with only three vegetables for this recipe.
I like chunky vegetables. The reason for that is, to cut down on the mushiness. One good thing about vegetables: You cannot go wrong eating them. I think we all will agree to that.
I found with this pot roast, I did not have to heavily season it. After rinsing the meat in cold water with a dash of kosher salt, I placed the pot roast in the cast iron skillet and seasoned this tender meat with salt, pepper and beefy onion mix soup, surrounded by the vegetables. As my liquid, I used a little low sodium beef broth.
In the pre-heated 400° F (200° C) oven, I placed the roast and vegetables in the cast iron skillet for nearly an hour. Ahhhh….the smell of the pot roast with the vegetables in the oven? Heavenly! Once out of the oven, let it cool a few minutes before serving. It will be very hot and I do not want you to burn your tongue. I love eating this pot roast and with a good piece of bread. I like to soak my bread in the juices from the pan. You might even want to try that. Trust and believe me when I say that this dish completes itself. It really does!
Enjoy this Delicious Dish!
-Madison
