Saturday afternoons are perfect for making special slow-cooked oven-braised meats, which are extremely comforting and just a little bit decadent. Not only will this Saturday afternoon oven pot roast be a welcome sight on your weekend dinner table, it will also leave your house smelling absolutely heavenly. Whether served over mashed potatoes, pasta, rice, mashed cauliflower, or bread, this flavorful pot roast is sure to be a hit.

I’m assigning you homework this weekend. Don’t worry, it’s nothing too terrible and I promise you’ll thank me for it afterward. Your assignment this weekend, if you should choose to accept it, is to make pot roast. See? I told you it wasn’t so bad. So, why exactly am I all fired up for you to make pot roast this weekend? Well, first of all, the weather is getting warmer but it’s still a bit chilly outside, which means that this is probably one of the last weekends you’ll feel like turning your kitchen into a sweltering oven with your actual oven. And secondly, now that the holidays are over, I think it’s about time we kicked back and relaxed with some good ol’ fashioned comfort food that doesn’t take much effort to put together. Yes, I know, there are a lot of steps to this recipe in the beginning, but honestly folks, it takes so very little time and effort, and when you eventually sit down to the table with your family to eat this rich and flavorful pot roast, I’m pretty sure you’ll all thank me for giving you such a tasty weekend assignment.

Ingredients:

• 2.5 Pound Boneless Chuck Pot Roast
• Ground Sea Salt
• Freshly Ground Black Pepper
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Unsalted Butter
• 2 Medium Sweet Yellow Onions, Peeled and Sliced into 1/4-Inch Pieces
• 4 Garlic Cloves, Pressed
• 1 (6-oz.) Can Tomato Paste
• 1/2 Cup Red Wine
• 1 (32-oz.) Box Low-Sodium Beef Broth
• 1 Teaspoon Dried Thyme
• 1/2 Teaspoon Celery Seed
• 6 Carrots, Peeled and Chopped into 1 1/2-Inch Pieces
• 1 (8-oz.) Container Button Mushrooms, Cleaned and Quartered

Directions:

1. Liberally coat all sides of the pot roast with salt and pepper.
2. In a large Dutch oven, allow the olive oil and butter to come to a sizzle over high heat.
3. Add the pot roast to the Dutch oven and brown it on all sides.
4. Remove the pot roast; set aside.
5. Lower the temperature to medium, and then add the sliced onions to the Dutch oven and cook for 5 minutes stirring frequently. Add the garlic and cook for 1 minute stirring constantly. Add the tomato paste and cook for 3 minutes stirring constantly. Add the red wine and cook for 2 minutes stirring constantly.
6. Add the broth, thyme, and celery seed, stir to combine, and then add the pot roast back into the Dutch oven along with the carrots and mushrooms.
7. Cook covered in a 325-degree oven for 3 hours. Spoon the cooking liquid over the pot roast after each hour of cooking.

Suggestions:

• If you find that the cooking liquid in the pot roast is evaporating too quickly, you can always add more broth to the Dutch oven.
• You can wait until the last 1 1/2 hours to add the mushrooms to the Dutch oven if you prefer them to not cook down as much.
• Use fresh or dried thyme in this recipe. I used dried thyme because it’s what I had on hand.
• You may wish to add salt or pepper to the pot roast before serving, however, the original salt and pepper you coated the pot roast with should be enough to flavor everything.

Improvements:

• Add frozen peas to the pot roast during the last 20 minutes of cooking.
• Garnish with finely chopped parsley or chives.
• Serve this pot roast over Creamy Mashed Cauliflower with Asiago & Parsley or with Boiled Crusted Potatoes.

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Saturday Afternoon Oven Pot Roast

Ingredients:

• 2.5 Pound Boneless Chuck Pot Roast
• Ground Sea Salt
• Freshly Ground Black Pepper
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Unsalted Butter
• 2 Medium Sweet Yellow Onions, Peeled and Sliced into 1/4-Inch Pieces
• 4 Garlic Cloves, Pressed
• 1 (6-oz.) Can Tomato Paste
• 1/2 Cup Red Wine
• 1 (32-oz.) Box Low-Sodium Beef Broth
• 1 Teaspoon Dried Thyme
• 1/2 Teaspoon Celery Seed
• 6 Carrots, Peeled and Chopped into 1 1/2-Inch Pieces
• 1 (8-oz.) Container Button Mushrooms, Cleaned and Quartered

Directions:

1. Liberally coat all sides of the pot roast with salt and pepper.
2. In a large Dutch oven, allow the olive oil and butter to come to a sizzle over high heat.
3. Add the pot roast to the Dutch oven and brown it on all sides.
4. Remove the pot roast; set aside.
5. Lower the temperature to medium, and then add the sliced onions to the Dutch oven and cook for 5 minutes stirring frequently. Add the garlic and cook for 1 minute stirring constantly. Add the tomato paste and cook for 3 minutes stirring constantly. Add the red wine and cook for 2 minutes stirring constantly.
6. Add the broth, thyme, and celery seed, stir to combine, and then add the pot roast back into the Dutch oven along with the carrots and mushrooms.
7. Cook covered in a 325-degree oven for 3 hours. Spoon the cooking liquid over the pot roast after each hour of cooking.

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TASTE OF HOME FEATURED RECIPE

This “Saturday Afternoon Oven Pot Roast” recipe has been featured in Taste of Home. CLICK HERE to see the recipe. This recipe was a Runner-Up in the Taste of Home “Pan with a Plan” Contest.