Oven Pot Roast Plate

Instructions

step 1 Preheat oven to 300°F (150°C).
step 2 Season the beef chuck roast generously with salt and pepper.
step 3 In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.
step 4 In the same pot, add sliced onions and cook until softened. Add garlic and sauté for another minute.
step 5 Pour in beef broth and Worcestershire sauce, then stir in thyme and rosemary. Return the roast to the pot.
step 6 Cover and transfer to the oven. Roast for 3–3.5 hours, or until the meat is fork-tender.
step 7 While the roast is cooking, toss halved baby potatoes with olive oil, garlic powder, parsley, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 25–30 minutes, or until golden and crispy.
step 8 In a skillet, melt butter and add honey. Toss in baby carrots, season with salt and pepper, and sauté over medium heat for 10–12 minutes until tender.
step 9 Drizzle broccoli florets with olive oil, season with salt and pepper, and roast at 400°F (200°C) for 15–20 minutes, or until slightly charred.
step 10 Once the roast is done, shred the beef and spoon some of the onion gravy over the top. Serve with roasted potatoes, glazed carrots, and roasted broccoli.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat the pot roast in a skillet with a splash of broth or in the microwave until hot. Potatoes, carrots, and broccoli can be reheated in the oven or air fryer to retain their texture.