Classic Beef Pot Roast

Ingredients List

• 1 tablespoon vegetable oil

• 3 ½ pounds beef chuck pot roast

• 2 teaspoons salt

• 1 teaspoon ground black pepper

• 1 cup diced carrots

• 1 cup diced celery

• 1 cup diced onion

• ¼ cup butter

• 1 teaspoon dried rosemary

Instructions

Start by gathering all your ingredients. Preheat your oven to 275°F (135°C).

Heat vegetable oil in a large, oven-safe pot over medium-high heat. Season the chuck roast with salt and freshly ground black pepper.

Sear the roast in hot oil until browned on both sides, then transfer it to a plate.

Add the carrots, celery, and onions to the pot. Stir and cook until the vegetables begin to release their juices, scraping up the brown bits from the bottom of the pot, about 3 minutes.

Add butter and cook until the onions become soft and translucent, about 5 minutes.

Sprinkle in rosemary, then return the roast to the pot and cover it.

Place the roast in the preheated oven and cook until the chuck roast becomes tender, about 2 1/2 to 3 hours.

If desired, season the vegetables with extra salt and black pepper.

Nutritional Information (per serving)