Oven Braised Pot Roast. Slice meat and arrange on platter surrounded by vegetables. Cover the pot and reduce the heat to low. Slice the pot roast and arrange on platter.

Sear roast for a couple minutes on each side, until a nice brown crust forms. A "pot roast" is a braised beef dish that's made by searing a big, tough cut of beef (usually an inexpensive roast) and then slowly cooking the beef in a covered dish called a Dutch oven. In America, this dish is often called a "Yankee Pot Roast," and is served with carrots and potatoes or other vegetables. You can have Oven Braised Pot Roast using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Oven Braised Pot Roast

You need 3 of -5 lb boneless Chuck Roast.
It's 3 clove of garlic, cut into slivers.
Prepare 2 tsp of Kosher Salt.
You need 1/2 tsp of Pepper.
It's 1 tsp of Cajun seasoning, or to taste.
It's 1/2 tsp of Onion powder.
It's 1/2 tsp of Garlic powder.
You need 1/4 cup of Vegetable or Canola oil.
It's 1/2 cup of all purpose flour.
It's 1 cup of Chopped onion.
It's 3 cup of Beef Stock or broth, warmed.
You need 1 tsp of dried Thyme, crushed.
Prepare 1 tsp of Worcestershire sauce.
Prepare 1 of Bay leaf.

For another beefy braised recipe similar to this perfect pot roast, try savory, fall-off-the-bone Braised Short Ribs served with cremini mushrooms and a red wine sauce! Tex-Mex Beef Enchiladas are loaded with taco-seasoned ground beef, cheese, and smothered in a perfect enchilada gravy. I'm talking about a chuck roast, browned and slowly braised in the oven (or the slow cooker) till fork tender and just about falling apart. And you can't have pot roast without those golden brown and delicious potatoes and chunky carrots that are so well seasoned from braising in that broth they don't even taste like carrots anymore.

Oven Braised Pot Roast step by step

Preheat the oven to 275°F. Stud the roast using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut..
In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with fork. Sprinkle flour mixture over entire roast. Rub mixture into the roast, turning until thoroughly covered, including sides. Let rest for 15 min while the oven pre-heats.
Heat 2 Tbsp of fat in a Dutch oven over medium high heat. Using tongs, carefully place roast into hot oil and sear it on all sides..
Remove roast and set aside. Add more fat or oil as needed to equal 1/4 cup. Sprinkle in the flour and cook, stirring constantly until mixture reaches the color of mud (about 5-7 mins)..
Stir in the chopped onion and cook about 3 minutes..
Stir in the warm beef broth, thyme, Worcestershire and bay leaf.
Place roast into the gravy, spoon some of the gravy on top, cover and cook at 275°F for 4 hours basting occasionally (if you want to add vegetables and potato's, after two hours remove from the oven, baste the meat and add the carrots along the side of the roast, cover and return to the oven for 1 hr. then remove, baste and add the potatoes, cover and cook another hr or until the potatoes are tender).

Heat a heavy Dutch oven on top of the stove over medium high heat. First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat.