Favors Oven Pot Roast Recipes

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Oven Pot Roast. Generously salt and pepper the chuck roast. Heat the olive oil in large pot or Dutch oven over medium-high heat. Transfer roast to an oven-safe platter.

Oven Pot Roast Add desired vegetables around beef roast in the oven. How Do I Cook Pot Roast In The Oven? Making a mouthwatering pot roast is surprisingly easy. You can have Oven Pot Roast using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Oven Pot Roast

  1. You need 3 of or 4 pound roast.
  2. Prepare 6 of to 8 potatoes ( any kind is fine).
  3. You need 2 of bags baby carrots.
  4. Prepare 2 cup of water.
  5. You need 1 large of onion.
  6. You need 1 of Meat tenderizer.
  7. Prepare 1 of Garlic powder.
  8. It's 1 of Parsley flakes.
  9. Prepare 1 of Salt & pepper.
  10. You need 1 of Roaster pan.

While you wait for it to reach the right temperature, begin preparing the meat. Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that makes a large number of servings (and incredible leftovers) while perfuming the whole house. The best pot roast recipe you've ever tried!

Oven Pot Roast step by step

  1. Preheat oven to 350.
  2. Peel potatoes, cuts into big chunks the rinse..
  3. Rinse roast and then place in the roaster pan, rub with meat tenderizer, and sprinkle garlic powder over roast..
  4. Place potatoes on one side of the roast, rinse carrots and then place on the other side of roaster pan..
  5. Sprinkle parsley flakes over potatoes, roast and carrots..
  6. Rinse onion then slice over meat and veggies..
  7. Place in oven with a secure lid..
  8. Bake for 2 - 2 1/2 hours. Depends on the weight of the roast..

Learn how to make the perfect pot roast in the oven! Say goodbye to dry pot roast with the EASY secret to a perfect pot roast that is blow-you-away delicious! Pot roast is as classic, comforting, and all-American as it gets. It's the original one-pot wonder, built on the stovetop and finished in the oven, where inexpensive cuts of beef like chuck or brisket cook low and slow until impossibly tender. Sprinkle roast with salt and pepper.