How to Cook: Beef Pot Roast
- 1 1/2 teaspoon dried parsley
- 1 teaspoon coarse sea salt
- 1 teaspoon dried onion granules
- 1/2 teaspoon dried garlic granules
- 1/2 teaspoon ground black pepper
- 1 (2 1/2 to 3 pounds) boneless beef chuck roast
- 2 tablespoons extra-virgin olive oil
- 2 yellow onions, sliced
- 1 3/4 cup reduced-sodium beef broth
- 1 cup tomato juice
- 1 1/2 pound potatoes, cut into 1-inch chunks
- 1 pound carrots, cut into 1-inch chunks
Preheat the oven to 350°F.
In a small bowl, combine parsley, salt, minced onion, garlic powder and pepper.
Pat roast dry with paper towels and rub all over with seasoning mixture.
Heat oil in a large Dutch oven or heavy ovenproof saucepot over medium-high heat.
Add roast and brown on all sides, about 5 minutes.
Transfer to a plate.
Combine onions and 1/4 cup water in the pot and cook, stirring occasionally, until tender and golden, about 8 minutes.
Stir in broth and tomato juice and bring to a boil.
Return roast to the pot, cover and transfer to the oven.
Roast for 2 hours.
Stir in potatoes and carrots, cover and continue roasting until vegetables and meat are tender, about 45 minutes more.
Transfer roast and vegetables to a large serving platter and drizzle with pan juices.
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- 1 1/2 teaspoon dried parsley
- 1 teaspoon coarse sea salt
- 1 teaspoon dried onion granules
- 1/2 teaspoon dried garlic granules
- 1/2 teaspoon ground black pepper
- 1 (2 1/2 to 3 pounds) boneless beef chuck roast
- 2 tablespoons extra-virgin olive oil
- 2 yellow onions, sliced
- 1 3/4 cup reduced-sodium beef broth
- 1 cup tomato juice
- 1 1/2 pound potatoes, cut into 1-inch chunks
- 1 pound carrots, cut into 1-inch chunks