Pot Roast

This is my favorite pot roast recipe. It is super easy, delicious, and comforting. I have to say that my favorite part of this meal might be the veggies seriously they are so good.

Let's get started.

Pot Roast

1 3-5 lb. Beef Chuck Roast

1 Tbsp. Kosher Salt

1 1/2 Tsp. Freshly Ground Black Pepper

2 Tsp. Garlic Powder

2 Tsp. Onion Powder

1 Tbsp. Italian Seasoning

1 Tbsp. Vegetable Oil

Veggies

1 lb. Small Yukon Gold Potatoes

1 lb. Carrots

5 Stalks of Celery

1 Onion

5 Cloves of Garlic, minced

4-6 Sprigs of Thyme

4-5 Sprigs of Rosemary

1 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

3 Cups Beef Broth
1 Oven Safe Bag

Gravy

1 Tbsp. Butter

1 Tbsp. All Purpose Flour

1 Tsp. Italian Seasoning

Reserved Juices

Salt

Freshly Ground Black Pepper

Season your beef chuck all over with salt, pepper, garlic powder, onion powder and Italian seasoning making sure to press the seasoning into the beef. Set aside.

Chop your potatoes in half, chop the carrots, celery, and onion into 1 inch pieces.

Using a large baking sheet place your oven safe bag on top and open it up. Place all of your veggies inside, toss in the minced garlic, thyme, rosemary, season with salt and pepper and toss again. Set aside.  

Pre-heat your oven to 375 degrees Fahrenheit. 

In a skillet heat up the vegetable oil and sear the beef chuck on both sides until evenly browned. Place the chuck roast over the veggies, pour in the beef broth, and close up the oven bag.

Place the baking sheet into the oven and bake for 45-60 minutes. Remove from the oven and let cool.

Once cool enough to handle. Cut the oven bag open and carefully remove your roast to a cutting board. 

Remove your veggies to a serving platter. Drain any liquid into a separate bowl. Save the juices so we can make a gravy with it.

While the roast is resting let's make a simple gravy with the juices.

In a sauce pan, melt the butter and add the flour. Cook the flour for a minute or two. Add in the reserved juices and the Italian Seasoning, whisk for 3 minutes or until the sauce has slightly thickened. Taste and add additional salt and pepper if needed. Remove from heat and set aside.

Carve up your roast, plate it with your veggies, and top with your gravy.

Serve and enjoy.

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