Recipes Main Dishes Beef Pot Roast Recipes Easy Pot Roast 4.9 (8) 8 Reviews 5 Photos This easy pot roast recipe is a keeper. Seared in a Dutch oven, then baked in the oven with vegetables, it takes a few hours, but is so worth the wait. By Nicole McLaughlin Nicole McLaughlin Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit. Allrecipes' editorial guidelines Updated on September 11, 2024 Save Rate Print Share Close Add Photo 5 5 5 5 Prep Time: 20 mins Cook Time: 2 hrs 45 mins Rest Time: 10 mins Total Time: 3 hrs 15 mins Servings: 6 to 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 to 8 servings 4 pounds chuck roast 4 teaspoons kosher salt, divided 2 1/2 teaspoons pepper, divided 2 teaspoons garlic powder 2 tablespoons oil 1 onion, chopped 2 stalks celery, chopped 4 carrots, peeled and chopped 2 tablespoons butter 2 1/2 tablespoons all-purpose flour 2 cups water 2 teaspoons beef bouillon paste, (such as Better than Bouillon®), or 2 bouillon cubes 1 1/2 tablespoons tomato paste 1 tablespoon Worcestershire sauce Directions Preheat the oven to 325 degrees F (165 degrees C). Season roast on both sides with 1 tablespoon salt, 2 teaspoons pepper, and garlic powder. Heat oil in a large Dutch oven over high heat. When oil begins to shimmer, place roast in pot and let cook, undisturbed, until browned, about 4 minutes. Flip and repeat on the other side until browned. Brown on all sides, remove roast from pot, and set aside. Add onion, celery, and carrots to drippings in the pan. Season with remaining salt and pepper and cook, stirring often, until onion begins to soften. Add butter to pot and allow it to melt. Add flour and cook, stirring constantly, about 1 minute. Add remaining ingredients and stir, using a spoon to scrape browned bits from bottom of pot. Return roast to pan, along with any accumulated juices. Bring to a simmer, cover, and remove from heat. Bake pot roast in the preheated oven and cook until roast is tender, about 2 1/2 hours. Allow to rest 10 minutes before shredding and serving with vegetables and gravy. I Made It Print Nutrition Facts (per serving) 837 Calories 55g Fat 11g Carbs 76g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 837 % Daily Value * Total Fat 55g 71% Saturated Fat 22g 110% Cholesterol 261mg 87% Sodium 1480mg 64% Total Carbohydrate 11g 4% Dietary Fiber 2g 8% Total Sugars 3g Protein 76g 152% Vitamin C 4mg 5% Calcium 89mg 7% Iron 8mg 42% Potassium 1181mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.