Beef Pot Roast
Prep time
Cook time
Total time
A tender juicy, fall apart, slow cooked beef, served with celery, carrots and onions.
Recipe type: Beef
Cuisine: American
Serves: 22 servings
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 large Onion, chopped into quarters
  • 5 large Carrots, cut into 1" pieces
  • 5 stalk Celery, cut into 1" pieces
  • Salt & Pepper
  • 5½ lbs. Certified Angus Beef brand, Chuck Roast Boneless
  • 1 tbsp. Garlic, minced
  • 2 tsp. Rosemary, dried
  • 2 Bay Leaves
  • 2 cups Beef Broth
  1. Preheat oven to 275 degrees Fahrenheit
  2. In a large Dutch Oven; add olive oil and place on medium heat on stove top; let warm for 30 seconds. Add onions and cook for 1 minute. Take onions out of the pan and add carrots and celery. Cook until lightly browned; about 3 minutes. Take the vegetables out of the pot.
  3. Sprinkle salt and pepper to the beef and add to the pot and sear all of the sides until browned. About 1 minute per side.
  4. Turn the heat off and remove the meat out of the pot and add the vegetables back to the pot. Place the Beef on top of the vegetables and rub the top with garlic. Add rosemary and bay leaves to the top of the roast. Add 2 cups of beef broth and cover. Place in the oven and cook for 3-4 hours. The roast is ready when the meat falls apart.
Nutrition Information
Serving size: 4 oz serving, plus vegetables Calories: 312 Fat: 23 Carbohydrates: 2.8 Sugar: 1 Sodium: 155 Fiber: 1 Protein: 23 Cholesterol: 93
Recipe by PB + P Design at