Beef Pot Roast

Beef Pot Roast

409

"This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish."

Ingredients

2 h 20 m {{adjustedServings}} servings 551 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 41.9 g
  • 64%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
  3. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
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Reviews

409
  1. 516 Ratings

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I tried this recipe on my first attempt at pot roast, mostly because the technique seemed easy. But I put my own touches on it. I used the chuck roast and seasoned it w/ salt, pepper, garlic p...

My husband said, "He couldn't have ordered a better meal in a restaurant." Given my lacking culinary abilities and his finicky palate, this was quite the compliment! This recipe makes a beauti...

This is one of the first recipes I found on allrecipes.com several years ago and I've been making it ever since. My recommendation: DON'T CHANGE ANYTHING. When people complain that it's tough...