Oven Braised Pot Roast. This recipe for oven braised pot roast has the roast covered (whether by lid or by aluminum foil) for the majority of the time. Braising uses both wet and dry heat to break down tough proteins and leave tender, delicious meat and cooking liquid (which can be used as a sauce or gravy). Reduce the heat to medium and add the onions to the pan.
This Best Ever Dutch Oven Braised Pot Roast Dinner with Potatoes & Carrots is a family favorite that doesn't disappoint on flavor OR aroma!. There is nothing quite like bringing the family around the SundaySupper dinner table with something comforting and delicious. Cover the pot and reduce the heat to low. You can cook Oven Braised Pot Roast using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Oven Braised Pot Roast
- It's 3 of -5 lb boneless Chuck Roast.
- You need 3 clove of garlic, cut into slivers.
- It's 2 tsp of Kosher Salt.
- You need 1/2 tsp of Pepper.
- Prepare 1 tsp of Cajun seasoning, or to taste.
- Prepare 1/2 tsp of Onion powder.
- Prepare 1/2 tsp of Garlic powder.
- You need 1/4 cup of Vegetable or Canola oil.
- You need 1/2 cup of all purpose flour.
- It's 1 cup of Chopped onion.
- It's 3 cup of Beef Stock or broth, warmed.
- You need 1 tsp of dried Thyme, crushed.
- It's 1 tsp of Worcestershire sauce.
- It's 1 of Bay leaf.
Slice the pot roast and arrange on platter. Oven Braised Pot Roast with Vegetables This oven braised chuck roast rocks. I seriously could just end the post there to be honest. It is just simply the best roast you could ever possibly want to eat.
Oven Braised Pot Roast instructions
- 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).
Essentially my Old Fashioned Pot Roast, except revised a tad for the oven, and adding in the classic two pot roast. Season both sides of roast with salt and pepper. Heat a large dutch oven on the stove top to medium heat. Sear roast for a couple minutes on each side, until a nice brown crust forms. Heat Olive oil in large, oven safe casserole pan.