New England Pot Roast Recipe In Oven
Description
New England pot roast is a classic dish that’s perfect for a family dinner. This recipe is easy enough for a weeknight dinner, but also elegant enough for a special occasion. The roast is cooked with carrots, potatoes and onions in a delicious gravy. The end result is a tender, flavorful pot roast that your family will love. This New England pot roast recipe is cooked in the oven, so you don’t have to worry about tending to it on the stovetop. Plus, the oven method allows you to roast the vegetables at the same time as the pot roast, so you can get a full meal in one pan.
Prep Time
Preparing the New England pot roast and vegetables will take about 10 minutes. You will want to make sure to season the roast and vegetables well with salt and pepper before cooking.
Cook Time
Cooking the pot roast and vegetables in the oven will take about 2 hours. Once the roast has cooked for about 1 hour and 30 minutes, you can take it out of the oven to add in the vegetables. The vegetables will need about 30 minutes to cook, so you can add them at that time and put the roast back in the oven for the remaining time.
Ingredients
- 2-3 pound beef chuck roast
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 large onion, cut into wedges
- 2 carrots, peeled and cut into chunks
- 3 potatoes, peeled and cut into chunks
Instructions
1. Preheat oven to 350°F. Season the chuck roast generously with salt and black pepper.
2. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the chuck roast to the pot and sear on all sides for about 5 minutes per side, or until nicely browned. Once the roast is seared, remove it from the pot and set aside.
3. Add the thyme, oregano, and garlic to the pot and cook for 1 minute, stirring constantly. Slowly pour in the beef broth and Worcestershire sauce, stirring to scrape up any browned bits from the bottom of the pot. Return the chuck roast to the pot.
4. Place the onion wedges, carrots, and potatoes around the chuck roast. Cover the pot with a lid and transfer to the preheated oven.
5. Cook for 1 hour and 30 minutes. Remove the pot from the oven and add the vegetables to the pot. Return the pot to the oven and cook for an additional 30 minutes, or until the vegetables are tender and the roast is cooked through.
6. Once the roast is cooked through, remove the pot from the oven and let the roast rest for 10 minutes before serving.
Equipment
- Large oven-safe pot or Dutch oven
- Tongs
- Spatula or wooden spoon
Notes
You can use any type of beef chuck roast for this recipe. We recommend using a top blade or bottom round roast. Be sure to season the roast generously with salt and pepper before cooking.
Nutrition: Per Serving
Calories: 514, Fat: 22.4g, Saturated Fat: 8.4g, Cholesterol: 156mg, Sodium: 446mg, Carbohydrates: 20.2g, Fiber: 3.5g, Sugar: 3.9g, Protein: 51.3g
Recipe Tips
- Try adding other vegetables to the dish, such as mushrooms or bell peppers.
- This pot roast can be cooked in the slow cooker instead of the oven. Cook on low for 6-8 hours.
- For a thicker gravy, mix together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Add to the pot during the last 30 minutes of cooking and stir to combine.
- This pot roast can be served over mashed potatoes, egg noodles or rice.
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