Ingredients
- 2 lb Chuck roast
- 1 tbsp Extra-virgin olive oil
- 3 cups Beef broth
- 1/2 Onion peeled and diced
- 2 Carrots cut into chunks
- 4 cloves Garlic
- 2 sprig Fresh rosemary
- 2 sprig Fresh thyme
- 1/2 cup All-purpose flour dissolved completely in an equal amount of water
- 4 Dinner rolls or bread of your choice
Instructions
- Preheat the oven to 350 degrees. (if using a crock pot or slow cooker do not skip the step of searing the meat before placing all of the ingredients into the crockpot and operating according to the directions of the appliance).
- Generously salt and pepper the chuck roast on all sides.
- Heat the olive oil in a large pot over medium-high heat. Once hot, place the meat in the pot and sear it for about 2 minutes per side until it has a nice char all over.
- Pour the beef broth into the pot. Add in the onions, carrots, garlic, and the fresh herbs. Bring this to a boil quickly then cover with a lid or tightly with foil and place in the oven. (If using a crockpot refer to the settings to determine how long to cook for).
- After about 1 1/2 hours turn the roast over. Whisk together the flour and water in a bowl until there are no lumps and mix it into the pot. Cook for another 1 1/2 hours until the roast is tender and falling apart.
- Remove from the oven and let the pot roast sit in the gravy for 5 to 10 minutes to rest.
- Slice the pot roast against the grain or tear into chunks using a fork, plate, and spoon the gravy over top. Serve with dinner rolls.
Notes
Pro Tip: Allow this the time to cook in the oven in order to break down and tenderize the meat.
Pro Tip: If using a crock pot or slow cooker make sure you refer to the temperature directions for cooking, about 6 to 8 hours depending on the temperature setting.
Nutrition
Calories: 444kcal | Carbohydrates: 27g | Protein: 33g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 809mg | Potassium: 703mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5138IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 5mg
Slow Cooked Pot Roast
Ingredients
- 2 lb Chuck roast
- 1 tbsp Extra-virgin olive oil
- 3 cups Beef broth
- 1/2 Onion peeled and diced
- 2 Carrots cut into chunks
- 4 cloves Garlic
- 2 sprig Fresh rosemary
- 2 sprig Fresh thyme
- 1/2 cup All-purpose flour dissolved completely in an equal amount of water
- 4 Dinner rolls or bread of your choice
Instructions
- Preheat the oven to 350 degrees. (if using a crock pot or slow cooker do not skip the step of searing the meat before placing all of the ingredients into the crockpot and operating according to the directions of the appliance).
- Generously salt and pepper the chuck roast on all sides.
- Heat the olive oil in a large pot over medium-high heat. Once hot, place the meat in the pot and sear it for about 2 minutes per side until it has a nice char all over.
- Pour the beef broth into the pot. Add in the onions, carrots, garlic, and the fresh herbs. Bring this to a boil quickly then cover with a lid or tightly with foil and place in the oven. (If using a crockpot refer to the settings to determine how long to cook for).
- After about 1 1/2 hours turn the roast over. Whisk together the flour and water in a bowl until there are no lumps and mix it into the pot. Cook for another 1 1/2 hours until the roast is tender and falling apart.
- Remove from the oven and let the pot roast sit in the gravy for 5 to 10 minutes to rest.
- Slice the pot roast against the grain or tear into chunks using a fork, plate, and spoon the gravy over top. Serve with dinner rolls.
Notes
Pro Tip: Allow this the time to cook in the oven in order to break down and tenderize the meat.
Pro Tip: If using a crock pot or slow cooker make sure you refer to the temperature directions for cooking, about 6 to 8 hours depending on the temperature setting.
Nutrition
Calories: 444kcalCarbohydrates: 27gProtein: 33gFat: 23gSaturated Fat: 8gCholesterol: 98mgSodium: 809mgPotassium: 703mgFiber: 3gSugar: 3gVitamin A: 5138IUVitamin C: 4mgCalcium: 120mgIron: 5mg
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