Classic Pot Roast
Ingredients
- cooking spray or 1 teaspoon of oil, such as avocado oil
- 2.3 pound boneless chuck roast (see post for size variations, about an hour per pound)
- 1.5 teaspoons garlic powder
- 1.5 teaspoons salt more or less, to taste
- 1/2 teaspoon black pepper more or less, to taste
- 1 cup beef broth or stock more or less
- 1.5 pounds potatoes cut into chunks
- 3/4 pound baby carrots
- Optional: fresh herbs. fresh thyme and rosemary are my go to's, but it is great without these too
Instructions
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Preheat the oven to 275 degrees.
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Place the dutch oven on the stovetop, add cooking spray or oil, and preheat over medium-high heat.
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Season the top of the roast with the salt, pepper and garlic powder.
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Place the seasoned side of the roast down in the pan, and season the other side; sear on each side for about 1.5 to 2 minutes.
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Add about a cup of the beef broth, and use a wooden spoon to scrape up brown bits. (Watch out for steam!)
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Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Note: I used to remove the roast to do this, but I have since learned to work around it and shift it around as needed.
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If you remove the roast, be carful to add the roast back to the pan, not to splash the hot liquid.
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Add the veggies - onions, potatoes, carrots and herbs (optional - I don't chop, but just put in the whole stems) to the pan. Season veggies with a little additional salt and pepper, if desired.
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Put the lid on the pot, and transfer to the oven.
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Roast in the oven for about 2 hours and 20 minutes (about an hour per pound of your roast size)
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Each serving is approximately 10 PointsPlus on Weight Watchers.
