Easiest Way to Prepare Delicious Oven Braised Pot Roast

Oven Braised Pot Roast. Heat oil in a Dutch oven over medium-high. Sprinkle beef with salt and pepper. 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.

Add the beef broth, soy sauce, thyme and bay leaf; bring to a boil. Add the potatoes and carrots to the Dutch oven, cover and return the roast to the oven. Toss to coat and spread vegetables over the bottom of your dish evenly. You can have Oven Braised Pot Roast using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Oven Braised Pot Roast

1. You need 3 of -5 lb boneless Chuck Roast.
2. It's 3 clove of garlic, cut into slivers.
3. Prepare 2 tsp of Kosher Salt.
4. You need 1/2 tsp of Pepper.
5. Prepare 1 tsp of Cajun seasoning, or to taste.
6. You need 1/2 tsp of Onion powder.
7. It's 1/2 tsp of Garlic powder.
8. You need 1/4 cup of Vegetable or Canola oil.
9. It's 1/2 cup of all purpose flour.
10. Prepare 1 cup of Chopped onion.
11. It's 3 cup of Beef Stock or broth, warmed.
12. It's 1 tsp of dried Thyme, crushed.
13. It's 1 tsp of Worcestershire sauce.
14. Prepare 1 of 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.

Oven Braised Pot Roast step by step

1. 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..
2. 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.
3. 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..
4. 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)..
5. Stir in the chopped onion and cook about 3 minutes..
6. Stir in the warm beef broth, thyme, Worcestershire and bay leaf.
7. 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).

Cover the pot and reduce the heat to low. A "pot roast" is a braised beef dish that's made by searing a big, tough cut of beef (usually an inexpensive roast) and then slowly cooking the beef in a covered dish called a Dutch oven. In America, this dish is often called a "Yankee Pot Roast," and is served with carrots and potatoes or other vegetables. Heat the oil in the pot on medium-high heat. Sprinkle roast with salt and pepper.