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Easy Pot Roast, green pot with green rosemary leaves on top.

Easy Pot Roast

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Other 15 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 3 1/2 pounds English roast
  • 1 Tbsp coarse kosher salt
  • 2 tsp freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 Tbsp flour
  • 1/4 cup tomato paste
  • 2 cups beef stock
  • 2 Tbsp Worcestershire sauce
  • 1 sprig rosemary

Method
 

  1. Preheat oven to 300° F (149° C).
  2. Season roast heavily with salt and pepper. Heat oil in a Dutch oven. Sear roast for a couple minutes on each side over medium-high heat, until nicely browned. Transfer roast to large plate.
  3. Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste, followed by stock and Worcestershire sauce. Stir and scrape browned bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: transfer roast and liquid to a slow cooker, cover and cook on low 6 to 7 hours until tender.)
  4. Cook for 3 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
  5. Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place Dutch oven on stovetop and bring contents to a boil.
  6. Slice pot roast against the grain or pull in bite-size pieces. Serve with reduced sauce.

Notes

Source: Certified Angus Beef