Weeknight Pot Roast

Name: Weeknight Pot Roast
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.5 tbsp All-Purpose Flour; 2 tsp Beef Bouillon; 2.5 tsp Black Pepper; 2 tbsp Butter; 4 whole Carrot; 2 stalk Celery; 1 whole Chuck Roast; 2 tbsp Cooking Oil; 2 tsp Garlic Powder; 4 tsp Salt; 1.5 tbsp Tomato Paste; 2 cups Water; 1 tbsp Worcestershire Sauce; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Halal 🕌Comfort-Food

Weeknight Pot Roast delivers melt-in-your-mouth chuck roast with rich, beefy depth, balanced by sweet carrots, savory onions, and a silky pan gravy. It’s hearty and comforting, perfect for a cozy family dinner or a relaxed Sunday meal when you want classic flavors without fuss. The slow braise concentrates the juices for a satisfying, homestyle finish.

Prep20 mins
Cook2 hrs 45 mins
Serves6
DifficultyMedium

1

Preheat the oven to 325 degrees F (165 degrees C). Season the roast on both sides with 1 tablespoon salt, 2 teaspoons pepper, and garlic powder.
2

Heat oil in a large Dutch oven over high heat. When the oil shimmers, place the roast in the pot and cook, without moving it, until browned, about 4 minutes. Flip and brown the other side. Brown all sides, then remove the roast from the pot and set aside.
3

Add the onion, celery, and carrots to the drippings in the pan. Season with the remaining salt and pepper and cook, stirring often, until the onion starts to soften. Add the butter to the pot and let it melt. Add the flour and cook, stirring constantly, about 1 minute. Add the remaining ingredients and stir, scraping the browned bits from the bottom of the pot with a spoon.
4

Return the roast to the pan, along with any accumulated juices. Bring to a simmer, cover, and take off the heat.
5

Bake the pot roast in the preheated oven and cook until the roast is tender, about 2 1/2 hours. Let rest 10 minutes before shredding and serving with the vegetables and gravy.