If you’re looking for a traditional pot roast recipe, try this 5-star, no-fail version.
Heat olive oil in a large Dutch oven over medium-high heat.
Sprinkle chuck roast with salt and pepper.
Becky Luigart-Stayner
Add roast to pan; cook 5 minutes, turning to brown on all sides.
Remove roast from pan.
Add onion to pan; saute 8 minutes or until tender.
Return browned roast to pan.
Cover pan and bake at 350F for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan.
Cover and bake an additional 1 hour or until vegetables are tender.
Remove thyme sprigs and bay leaf from pan; discard.
Shred meat with 2 forks.
Serve roast with vegetable mixture and cooking liquid.
Garnish with thyme leaves, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
