This pot roast recipe and technique is very easy. The vegetables break down, combining with the meat's juices to create a sauce! This dish is warm, hearty, and delicious! Just remember that do not use too much oil while preparing this dish. Well, you can think about a healthy alternative as far as oil is concerned. Sunflower oil can be a good choice in this regard.
Ingredients• 1 tablespoon sunflower oil
• 3 1/2 pounds beef chuck pot roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 cup diced carrots
• 1 cup diced celery• 1 cup diced onion
• 1/4 cup butter
• 1 teaspoon dried rosemary
• Preheat the oven to 275 degrees F (135 degrees C).
• Pour sunflower oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, for about 3 minutes; loosen any brown flavor bits on the bottom of the pot.
• Add butter, and cook until the onions are translucent, for about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, for about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.