Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, oven braised pot roast. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Heat oil in a Dutch oven over medium-high. Sprinkle beef with salt and pepper. In a casserole large enough to hold the meat, heat the butter. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
Oven Braised Pot Roast is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Oven Braised Pot Roast is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have oven braised pot roast using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Oven Braised Pot Roast:
- Make ready 3 -5 lb boneless Chuck Roast
- Take 3 clove garlic, cut into slivers
- Take 2 tsp Kosher Salt
- Get 1/2 tsp Pepper
- Take 1 tsp Cajun seasoning, or to taste
- Get 1/2 tsp Onion powder
- Get 1/2 tsp Garlic powder
- Take 1/4 cup Vegetable or Canola oil
- Prepare 1/2 cup all purpose flour
- Make ready 1 cup Chopped onion
- Make ready 3 cup Beef Stock or broth, warmed
- Make ready 1 tsp dried Thyme, crushed
- Make ready 1 tsp Worcestershire sauce
- Make ready 1 Bay leaf
Cut up the chuck roast into large pieces by removing any large white (fat) pieces that run through the meat. After the meat has nice crusty brown edges, remove it from the pan and set aside. In the same pan, saute a medium (diced) onion (about a cup). Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil.
Instructions to make Oven Braised Pot Roast:
- Preheat the oven to 275°F. Stud the roast using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut.
- In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with fork. Sprinkle flour mixture over entire roast. Rub mixture into the roast, turning until thoroughly covered, including sides. Let rest for 15 min while the oven pre-heats
- Heat 2 Tbsp of fat in a Dutch oven over medium high heat. Using tongs, carefully place roast into hot oil and sear it on all sides.
- Remove roast and set aside. Add more fat or oil as needed to equal 1/4 cup. Sprinkle in the flour and cook, stirring constantly until mixture reaches the color of mud (about 5-7 mins).
- Stir in the chopped onion and cook about 3 minutes.
- Stir in the warm beef broth, thyme, Worcestershire and bay leaf
- Place roast into the gravy, spoon some of the gravy on top, cover and cook at 275°F for 4 hours basting occasionally (if you want to add vegetables and potato's, after two hours remove from the oven, baste the meat and add the carrots along the side of the roast, cover and return to the oven for 1 hr. then remove, baste and add the potatoes, cover and cook another hr or until the potatoes are tender)
In the same pan, saute a medium (diced) onion (about a cup). Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Heat the oil in the pot on medium-high heat. Heat a heavy Dutch oven on top of the stove over medium high heat.
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