Oven Baked Sunday Pot Roast
Oven Baked Sunday Pot Roast
Ingredients
For the Pot Roast
- 3 pounds chuck roast, cut into chunks
- as needed salt
- as needed black pepper
- as needed Kinder's steak seasoning, (The Steak Blend)
- 1 tablespoon bacon grease or oil
- 2 onions, large, chopped
- 5 garlic cloves, whole
- 1 tablespoon tomato paste
- 1 tablespoon beef flavored Better Than Bouillon
- 3 cups water or beef broth
- 1 sprig rosemary
- 1 sprig thyme
- 1 1/2 pounds baby potatoes
- 1 pound baby carrots
- 2 bay leaves
For the Gravy
- 3 tablespoons cold water, (for slurry)
- 3 tablespoons cornstarch, (for slurry)
- 1 cup water, (for gravy)
Instructions
- 1
Preheat your oven to 300°F. Cut the chuck roast into chunks to help it cook more quickly and evenly.
⏱️ 5 min•🌡️ 300
- 2
Season the chuck roast chunks generously with salt, black pepper, and Kinder's steak seasoning.
⏱️ 5 min
- 3
Heat 1 tablespoon of bacon grease or oil in a large Dutch oven over medium-high heat.
⏱️ 2 min
- 4
Sear the seasoned roast chunks on all sides until a nice, deep brown crust forms. Do this in batches if necessary to avoid overcrowding the pot.
⏱️ 8 min
- 5
Remove the seared roast from the Dutch oven and set it aside on a plate.
⏱️ 1 min
- 6
Add the 2 large chopped onions to the Dutch oven. Cook for about 10 minutes, scraping any browned bits from the bottom of the pot with a wooden spoon.
⏱️ 10 min
- 7
Add the 5 whole garlic cloves to the pot and continue cooking for another 1-2 minutes until fragrant.
⏱️ 2 min
- 8
Stir in 1 tablespoon of tomato paste and cook it down for a couple of minutes, stirring constantly.
⏱️ 2 min
- 9
Add 1 tablespoon of beef flavored Better Than Bouillon to the pot and stir to combine.
⏱️ 1 min
- 10
Stir in 3 cups of water or beef broth. Be sure to scrape all the good bits off the bottom of the pot, incorporating them into the liquid.
⏱️ 2 min - 11
Add the 1 1/2 pounds of baby potatoes and 1 pound of baby carrots to the pot.
⏱️ 2 min
- 12
Place the seared roast chunks on top of the vegetables and liquid in the pot.
⏱️ 1 min
- 13
Add the 1 sprig of thyme, 1 sprig of rosemary, and 2 bay leaves to the pot, nestling them among the ingredients.
⏱️ 1 min
- 14
Cover the Dutch oven with its lid.
⏱️ 1 min
- 15
Bake in the preheated oven at 300°F for approximately 3 to 4 hours, or until the roast is incredibly fork-tender. The cooking time will vary depending on your oven and the size of the roast.
⏱️ 240 min•🌡️ 300
- 16
Once cooked, carefully remove the Dutch oven from the oven.
⏱️ 1 min
- 17
Remove and discard the herb sprigs (rosemary, thyme) and bay leaves from the pan.
⏱️ 2 min
- 18
Carefully remove the roast from the pot and shred it with two forks. It should be very tender.
⏱️ 5 min
- 19
Place the shredded roast and the cooked potatoes and carrots into a large serving dish.
⏱️ 2 min
- 20
Pour about half of the cooking liquid (juice) over the roast and vegetables in the serving dish.
⏱️ 1 min
- 21
To make the gravy, mix together 3 tablespoons of cold water with 3 tablespoons of cornstarch in a small bowl to create a smooth slurry.
⏱️ 2 min
- 22
Add the cornstarch slurry to the remaining liquid in the Dutch oven, along with 1 cup of water.
⏱️ 1 min
- 23
Place the Dutch oven back on the stovetop over medium heat. Stir the mixture constantly until it thickens into a rich gravy.
⏱️ 5 min
- 24
Serve the pot roast immediately with the gravy on the side. Enjoy your comforting Sunday dinner!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Oven Baked Sunday Pot Roast
For the Pot Roast
- 3 pounds chuck roast, cut into chunks
- as needed salt
- as needed black pepper
- as needed Kinder's steak seasoning, (The Steak Blend)
- 1 tablespoon bacon grease or oil
- 2 onions, large, chopped
- 5 garlic cloves, whole
- 1 tablespoon tomato paste
- 1 tablespoon beef flavored Better Than Bouillon
- 3 cups water or beef broth
- 1 sprig rosemary
- 1 sprig thyme
- 1 1/2 pounds baby potatoes
- 1 pound baby carrots
- 2 bay leaves
For the Gravy
- 3 tablespoons cold water, (for slurry)
- 3 tablespoons cornstarch, (for slurry)
- 1 cup water, (for gravy)
Instructions
- 1
Preheat your oven to 300°F. Cut the chuck roast into chunks to help it cook more quickly and evenly.
⏱️ 5 min•🌡️ 300 - 2
Season the chuck roast chunks generously with salt, black pepper, and Kinder's steak seasoning.
⏱️ 5 min - 3
Heat 1 tablespoon of bacon grease or oil in a large Dutch oven over medium-high heat.
⏱️ 2 min - 4
Sear the seasoned roast chunks on all sides until a nice, deep brown crust forms. Do this in batches if necessary to avoid overcrowding the pot.
⏱️ 8 min - 5
Remove the seared roast from the Dutch oven and set it aside on a plate.
⏱️ 1 min - 6
Add the 2 large chopped onions to the Dutch oven. Cook for about 10 minutes, scraping any browned bits from the bottom of the pot with a wooden spoon.
⏱️ 10 min - 7
Add the 5 whole garlic cloves to the pot and continue cooking for another 1-2 minutes until fragrant.
⏱️ 2 min - 8
Stir in 1 tablespoon of tomato paste and cook it down for a couple of minutes, stirring constantly.
⏱️ 2 min - 9
Add 1 tablespoon of beef flavored Better Than Bouillon to the pot and stir to combine.
⏱️ 1 min - 10
Stir in 3 cups of water or beef broth. Be sure to scrape all the good bits off the bottom of the pot, incorporating them into the liquid.
⏱️ 2 min - 11
Add the 1 1/2 pounds of baby potatoes and 1 pound of baby carrots to the pot.
⏱️ 2 min - 12
Place the seared roast chunks on top of the vegetables and liquid in the pot.
⏱️ 1 min - 13
Add the 1 sprig of thyme, 1 sprig of rosemary, and 2 bay leaves to the pot, nestling them among the ingredients.
⏱️ 1 min - 14
Cover the Dutch oven with its lid.
⏱️ 1 min - 15
Bake in the preheated oven at 300°F for approximately 3 to 4 hours, or until the roast is incredibly fork-tender. The cooking time will vary depending on your oven and the size of the roast.
⏱️ 240 min•🌡️ 300 - 16
Once cooked, carefully remove the Dutch oven from the oven.
⏱️ 1 min - 17
Remove and discard the herb sprigs (rosemary, thyme) and bay leaves from the pan.
⏱️ 2 min - 18
Carefully remove the roast from the pot and shred it with two forks. It should be very tender.
⏱️ 5 min - 19
Place the shredded roast and the cooked potatoes and carrots into a large serving dish.
⏱️ 2 min - 20
Pour about half of the cooking liquid (juice) over the roast and vegetables in the serving dish.
⏱️ 1 min - 21
To make the gravy, mix together 3 tablespoons of cold water with 3 tablespoons of cornstarch in a small bowl to create a smooth slurry.
⏱️ 2 min - 22
Add the cornstarch slurry to the remaining liquid in the Dutch oven, along with 1 cup of water.
⏱️ 1 min - 23
Place the Dutch oven back on the stovetop over medium heat. Stir the mixture constantly until it thickens into a rich gravy.
⏱️ 5 min - 24
Serve the pot roast immediately with the gravy on the side. Enjoy your comforting Sunday dinner!
⏱️ 1 min