Mom's Oven Baked Pot Roast
Servings 6
Equipment
- 1 Large Dutch Oven
Ingredients
- 4 lbs Chuck Roast, or any other type of roast
- 1 tbs Avocado Oil
- 1 tbs Tomato Paste
- 2 Cups Low Sodium beef broth
- 3-4 Large Yellow Onions, quartered
- 4 Celery Stalks, cut into 4 inch pieces
- 1.1 oz Packet of Kinders Sunday Pot Roast Seasoning
- 10 Whole Garlic Cloves
- 2 lbs Whole Carrots, sliced into 12-1 inch pieces
- Salt and Pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Cut the chuck roast into 3 inch pieces. Season with salt and pepper.
- Heat the avocado oil over medium/high heat in a large stock pot.
- Sear the roast on all sides, then remove and set aside. You may need to work in batches.
- Add the tomato paste and beef broth. Stir and make sure to scrape any bits on the bottom of the pan.
- Add the onions and celery and garlic.
- Add the meat back in and season with the pot roast seasoning.
- Stir slightly being careful to leave the veggies on the bottom.
- Bake for 2 hours with the lid on
- Remove from the oven and add in the carrots. I used a fork to gently push them all under the liquid just enough.
- You do not need to add any more seasoning at this point.
- Put the lid on, return to the oven and cook for about 2 more hours. It is done when the meat is fork tender and it has reached an internal temp of 195 degrees.
- The liquid should be thick enough already to use as a gravy, but you can thicken with a corn starch slurry.
Notes
This can be made in the crockpot. Just add everything to the crockpot and cook on high for 4-6 hours or low 6-8.
I haven't had much luck with this recipe in the instant pot so I cannot say but I believe most models have a Roast/Stew function.