How to Make a Mouth-Watering Chuck Roast That Doesn’t Take All Day
I’ve been keeping a chuck roast (aka: pot roast) in my freezer all summer to take out on a cold fall day. Well, fall is here, and cold it is! I checked out a few recipes on line for ideas and cooking temperatures and times and came up with my own fabulous concoction. My husband insisted it should be made in a crock pot, but I don’t have a good history with my crock pot (except my famous chili), so decided to use my deep covered baker instead. He took one bite and stopped disputing my method. He was still picking at the small amount of beef left on the serving plate as I was clearing off the table.
What You’ll Need:
- Chuck roast (mine was 5.79 pounds)
- Olive Oil
- Sweet onion, cut in large pieces
- 4 stalks of celery chopped into one-inch pieces
- 1 pound of baby carrots
- McCormick’s Garlic & Herb Seasoning (this is a staple in our house!)
- 1 packet of McCormick’s Beef Stew Seasoning Mix
- A deep covered baker
What To Do:
- Preheat oven to 350°
- Cut up onions, and celery
- Add a little oil (maybe 3 or 4 tablespoons) of olive oil to a saucepan
- Heat oil in pan and throw in chopped onions, chopped celery, and whole carrots until carrots are just slightly tender, set aside (I also put a bit of McCormick’s Garlic & Herb Seasoning in the pot while it cooked, season as you like)
- Lightly brown chuck roast on all sides
- If using clay baker, grease all sides with butter
- Place chuck roast into deep pan (I used my Pampered Chef Deep Covered Baker) and Cover roast with slightly cooked vegetables
- Pour packet of seasoning over vegetables and roast
- Pour just enough water over seasoning to (mostly) wet the seasoning.
- Cover pan with lid and place in center of oven.
- Cook until meat falls apart (for my 5.79 pound roast, this was about 3.5 hours)
*Note: Out of habit, I originally turned on the convection feature of my oven. I turned it off about an hour in since I didn’t want it too cook too fast.
It looked burned in the pan, but believe me, it was delicious!
It looked better once I transferred everything to a platter.
I made up some mashed potatoes (I’m not gonna lie, they were from a box of potato flakes) and my favorite honeybear squash that I can only get from one local farmer. It’s similar in appearance to acorn squash, but smaller and sweeter. I buy this stuff by the bushel it’s so good.
This was easily the best pot roast I have ever made. It literally fell apart with a fork, no knife needed. The fact that my husband loved it, said he loved it, and didn’t have a single suggestion on how to improve it next time is a huge testimony. We’ll be making this again soon!
What’s your favorite way to prepare a pot roast?
About Emily Carpenter
Emily is a Web Whiz, Blogger, Speaker, Student, and Mom. She is the owner of WhizBang! Web Solutions LLC, and the founder of Marvy Moms. She loves working from home so that she can be there for every possible moment with her son, JW. Learning as she goes, Emily breastfed, bought cloth diapers (but never used them), made her son’s baby food, had a family bed for nearly two years, and loves spending time with her son. Emily is a certified Level II Reiki practitioner and offers her services both in-person and remotely to people interested in this energetic healing modality. Emily is currently enrolled as a student at the American Academy of Homeopathy to become a Certified Classical Homeopath and has earned a diploma in botanical medicine at Botanical Medicine Institute. She is also a Certified Aromatherapist, and received her training from Aromahead Institute.