Beef Pot Roast

Recipe View 5 mins Embark on your culinary adventure by gathering all your ingredients. (5 minutes)

Recipe View 10 mins Preheat your oven to 325 degrees F (165 degrees C). (10 minutes)

Recipe View 20 mins Select a Dutch oven or heavy-bottomed pot suitable for oven use. Place it over medium-high heat. Add the olive oil, allowing it to shimmer. Sear the chuck roast in the center of the hot pan for 4 minutes, creating a rich, brown crust. Use tongs to carefully turn the meat and sear for 3 to 4 minutes on each additional side, ensuring maximum flavor development. Remove the seared roast from the pot and set aside. (20 minutes)

Recipe View 5 mins In the now-empty pot, arrange the chopped onion, minced garlic, and one of the bay leaves across the bottom. Sprinkle generously with salt and pepper. Return the seared roast to the pot, nestling it amongst the aromatics. Place the remaining bay leaf on top of the roast. Cover the pot tightly with a lid. (5 minutes)

Recipe View 2 hrs Transfer the covered pot to the preheated oven and cook for 30 minutes. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue cooking until the roast is incredibly tender, approximately 1 1/2 hours longer. To ensure optimal doneness, insert an instant-read thermometer into the thickest part of the roast. It should register 145 degrees F (65 degrees C) for medium-rare, or slightly higher for more well-done. (2 hours)

Recipe View 15 mins Remove the pot roast from the oven and carefully transfer the roast to a serving platter. Allow it to rest, uncovered, for 10 to 15 minutes. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful roast. (15 minutes)

Recipe View Before serving, slice the pot roast against the grain. Spoon the flavorful onions and pan gravy over the sliced meat. Serve immediately and savor the melt-in-your-mouth goodness!