Sunday Oven Pot Roast

Ready in 45 minutes
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Sunday Oven Pot Roast"

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1 2.5-lb 2-1/2- to 3-lb. boneless beef chuck pot roast; (up to 3-lb)
Salt and pepper
2 tablespoon Olive oil or cooking oil
1 can (14 oz) Beef broth
1 Large onion; chopped
2 Celery stalks; cut into 2-inch lengths
5 cups Assorted vegetables; peeled Yukon gold potatoes cut into 2-inch thick chunks
5 cups Assorted vegetables; whole shallots
5 cups Assorted vegetables; garlic bulbes, halved horizontally
5 cups Assorted vegetables; medium carrots, peeled and cut into 1 1/2 inch pieces
1/4 cup Cold water
3 tablespoon All purpose flour

Original recipe makes 0 Servings



1. Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a roasting pan or large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.

2. Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.

3. Using a slotted spoon, remove meat and vegetables to platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a saucepan whisk together the cold water and flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables. Makes 6 to 8 servings.

Slow Cooker instructions: Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-1/2 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy.


Prep: 30 minutes

Roast: 2 hours 5 minutes


Added on Award Medal
Calories Per Serving: 4985 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Prep: 30 minutes Roast: 2 hours 5 minutes [I posted this recipe.]
aggiedanelover 6 years ago

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