Saturday Afternoon Oven Pot Roast
This pot roast will be a welcome sight and will leave your house smelling heavenly. If the cooking liquid evaporates quickly, add more broth to the Dutch oven. —Colleen Delawder, Herndon, Virginia
Can you freeze Saturday Afternoon Oven Pot Roast?
Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Ingredients
- 1 boneless beef chuck roast (2-1/2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups sliced sweet onion
- 1 can (6 ounces) tomato paste
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1/2 cup dry red wine
- 1 carton (32 ounces) reduced-sodium beef broth
- 6 medium carrots, cut into 1-1/2 inch pieces
- 1/2 pound medium fresh mushrooms, quartered
Directions
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1Preheat oven to 325°. Sprinkle roast with salt and pepper.
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2In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
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3Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2- 3 hours. If desired, skim fat and thicken cooking juices for gravy.
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