Classic Pot Roast
Classic Pot Roast is the ultimate fall recipe! While this recipe does take 3 hours to cook, the majority of that time is hands-off...meaning your house is going to smell amazing for most of the day!
Ingredients
- 2 lbs Beef chuck roast
- 3 tbsp Member's Mark™ Classic Pot Roast Seasoning divided
- 2 tbsp Flour
- 2 tbsp Oil
- 1 medium Onion sliced
- 1 tbsp Minced garlic
- ½ lb Baby potatoes
- ½ lb Baby carrots
- 2 tbsp Tomato paste
- 2½ cup Beef broth
Instructions
- Preheat oven to 325℉.
- Pat chuck roast dry. Season with 1½ tbsp Member's Mark™ Classic Pot Roast Seasoning and lightly dust with flour.
- Heat oil in a Dutch oven over medium-high heat. Sear roast on all sides until deeply browned; remove.
- Add onion to Dutch oven and cook until softened. Add garlic and cook 30-60 seconds until fragrant.
- Stir in tomato paste and cook 1-2 minutes until slightly caramelized.
- In a medium bowl, stir remaining seasoning into the beef broth. Pour the broth into the Dutch oven. Bring to a gentle simmer.
- Return roast to Dutch oven. Cover, place in the preheated oven, and cook for 2 hours, turning once.
- Add potatoes and carrots to the Dutch oven. Cover and cook for an additional 45-60 minutes until vegetables are fork-tender.
- Remove roast and vegetables from the Dutch oven. Simmer liquid briefly on the stove to thicken into gravy.
- Slice or pull beef. Serve with vegetables and pan gravy.