Set-It-and-Forget-It Oven Pot Roast
Tender beef roast with rich vegetables and flavorful gravy
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Rate this RecipeEquipment
- Dutch Oven Or any oven-safe pot
- Whisk
- Knife For chopping vegetables
- Cutting Board
Ingredients
- 2 pound beef roast Preferably chuck or shoulder cut
- 2-3 tablespoon olive oil
- 1 teaspoon garlic salt Adjust to taste
- 1 teaspoon black pepper Adjust to taste
- 2 teaspoon cajun seasoning Adjust to taste
- 1 onion Chopped
- 1 bell pepper Chopped
- 3-4 clove garlic Minced
- ¼ cup all-purpose flour
- 32 ounce unsalted beef broth 946 ml
- worcestershire sauce A few dashes, approximately 1-2 teaspoons
- hot sauce Optional, adjust to taste
- 8-10 baby carrots
- 8-10 baby potatoes Halved
Step-by-Step Instructions
Preparing the Beef Roast
- Start by seasoning a 2-pound beef roast (preferably chuck or shoulder) with 2-3 tablespoons of olive oil, 1 teaspoon garlic salt, 1 teaspoon black pepper, and 2 teaspoons of Cajun seasoning. Be sure to evenly coat the roast, rubbing the spices deeply into the surface of the meat. This will enhance the flavor and help create a nice crust when browning.
- In a large Dutch oven or any oven-safe pot, heat a couple of tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, brown the seasoned roast on all sides, about 2-3 minutes per side. Browning helps seal in the juices and build an extra layer of flavor that takes the final dish to the next level. Once browned, remove the roast from the pot and set it aside.
Preparing the Vegetables and Gravy
- In the same pot, without discarding the flavorful bits left from browning the roast, add 1 chopped onion, 1 chopped bell pepper, and 3-4 minced garlic cloves. Sauté these aromatics until they become soft and fragrant, which usually takes around 5-6 minutes. Stir occasionally to prevent them from sticking.
- Once the onion, bell pepper, and garlic have softened, sprinkle in 1/4 cup of all-purpose flour. Stir well to coat all of the vegetables evenly, allowing the flour to cook for about 1-2 minutes. This step is crucial to get rid of any raw flour taste and to form the roux that will thicken your gravy.
- Slowly whisk in 32 ounces (946 ml) of unsalted beef broth, allowing the mixture to thicken as you whisk. Add a few dashes of Worcestershire sauce (roughly 1-2 teaspoons) and hot sauce if desired. Don’t forget to add an extra pinch or two of Cajun seasoning to boost the flavor. The resulting mixture should be smooth, with a consistency slightly thicker than broth.
Bringing It All Together
- Once the gravy base is ready, carefully add the browned roast back into the pot, ensuring it is partly submerged in the gravy. Around the roast, add 8-10 baby carrots and 8-10 baby potatoes that have been halved. These vegetables will cook down, absorbing all of the delicious flavors from the gravy and roast.
- Cover your Dutch oven with its lid and place it in a preheated oven at 350°F (175°C). Bake the roast for about 3 hours or until the meat is fork-tender and falls apart easily. Stir the pot halfway through the cooking time to make sure all elements are evenly covered in the gravy.
- Once the roast is done, check the consistency of the gravy. It will be thick and flavorful. If you prefer a thinner gravy, feel free to add more beef broth or even a little water to reach your desired consistency. Adjust seasoning if necessary.
- Slice or shred the roast and serve it over a bed of creamy mashed potatoes or fluffy rice. Pour the rich gravy over the top and enjoy the melt-in-your-mouth beef with tender carrots and potatoes. This dish is sure to impress and bring warmth to any meal.
Notes
For added depth of flavor, try browning the beef in batches to prevent overcrowding. Using baby carrots and baby potatoes helps maintain a consistent cook time.