Oven Pot Roast
Oven Pot Roast cooks perfect in a Dutch Oven to create a fall apart tender roast. This is the perfect meal to make for Sunday dinners.
Servings: 6
Cost: $31.82, $5.30 per Servings
Ingredients
- 3 pounds Chuck Roast
- 1 Tablespoon Olive Oil
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 1 Tablespoon Minced Garlic
- 1 cup Red Wine
- ½ Onion cut into large pieces
- 4 Carrots peeled and cut in large pieces
- 1 pound Baby Potatoes
- 2 cups Beef Broth
- ¼ cup Worcestershire Sauce
- 1 teaspoon Italian Seasoning
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat 1 tablespoon olive oil in a large dutch oven or oven-safe pot over medium high heat.
- Add 3 pounds chuck roast to the pot and season it with 2 teaspoons salt and 1 teaspoon pepper. Sear the roast on all sides until browned.
- Remove the roast from the pan. Add the garlic to the pan and cook for approximately 1 minute. Then deglaze the bottom of the pan with red wine.
- Add 1 tablespoon minced garlic to the pot and cook for about 30 seconds until fragrant.
- Pour in 1 cup red wine and scrape the bottom of the pot to release any browned bits.
- Add ½ onion cut into large pieces, 4 carrots peeled and cut into large pieces, and 1 pound baby potatoes around the roast.
- Pour in 2 cups beef broth and ¼ cup Worcestershire sauce. Sprinkle 1 teaspoon Italian seasoning over the top.
- Cover the pot with a lid and transfer it to the oven. Bake for approximately 3 to 4 hours until the roast is tender and easily pulls apart with a fork.
- Remove from the oven, let the roast rest for a few minutes, then serve warm with the vegetables and juices.
Notes
Refrigerate the leftovers in an airtight container for up to 5-7 days.
Nutrition
Calories: 560kcal | Carbohydrates: 22g | Protein: 47g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1440mg | Potassium: 1415mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6842IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 7mg
