The beef chuck pot roast with braised vegetables recipe requires 3 1/2 pounds of beef chuck pot roast, one tablespoon of olive oil, two teaspoons of salt, one teaspoon of black pepper, one cup of diced carrots, one cup diced celery, one large diced onion, one teaspoon of dried rosemary and 1/2 stick of butter. Prepared mashed potatoes are optional.
The oven is preheated to 275 degrees F. The roast is then seasoned with salt and pepper. The olive oil is added to a Dutch oven and the roast is browned in the Dutch oven on all sides with medium-high heat. The roast is then removed from the Dutch oven and the rest of the ingredients are tossed in and stirred in the butter over medium heat for five minutes. The roast is placed back into the Dutch oven pan with the cooked vegetables, and the pan is covered with foil and placed in the preheated oven to cook for 2 1/2 hours or until fork tender. Slices of roast are served with the vegetables spooned on top or over mashed potatoes.Learn more about Meat