Sunday Oven Pot Roast

Check out a slow-cooker version of the same recipe!

2 ½ – 3 pounds boneless beef chuck roast
salt and pepper
2 tablespoons olive oil or cooking oil
1 can (14 ounce) low-salt beef broth
1 large onion, chopped
2 stalks celery, cut in 2" lengths
5 cups assorted root vegetables, peeled and cut into 2" pieces – potatoes, sweet potatoes, parsnips and carrots, plus whole shallots or garlic cloves, cut in half horizontally
¼ cup cold water and 3 tablespoons all-purpose flour

Heat oven to 325°.

Trim fat from meat. Season with salt and pepper. In a roasting pan or Dutch oven, brown all sides of meat in oil. Drain fat from pan and discard.

Add beef broth, onion, and celery to the pan. Roast, cover by foil or a tight-fitting lid, for 1 ¼ hours. Remove celery and discard. Add desired vegetables around roast. Leaving the pan uncovered, roast for 50 – 60 min. or until meat and vegetables are tender, spooning juices over twice during roasting.

Remove meat and vegetables to serving platter.

For gravy, measure pan juices and skim the fat. To pan juices, add enough water to equal 1 ½ cups. In saucepan, whisk together water and flour until well-combined; add pan juices. Cook until thickened. Season with salt and pepper if desired.


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