Simple Beef Pot Roast
This easy pot roast recipe is warm, hearty, and delicious! Plus, the technique could not be more simple. The vegetables break down, combining with the meat's juices to create a sauce! Serve over horseradish mashed potatoes.
vegetable oil
1
tablespoon
beef chuck pot roast
3 ½
pounds
salt
2
teaspoons
ground black pepper
1
teaspoon
diced carrots
1
cup
diced celery
1
cup
diced onion
1
cup
butter
¼
cup
dried rosemary
1
teaspoon
 Preheat the oven to 275 degrees F (135 degrees C).
  Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper, then cook in hot oil until brown on both sides; transfer to a plate.
  Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes. Add butter, and cook until onions are translucent, about 5 minutes. Sprinkle in rosemary; return roast to the pot and cover.
  Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.
