Entree: United States – Pot roast

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Additional 10 min

Total 3 hrs 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 boneless chuck roast, approx. 3 lb total
- 3 large carrots, approx. 12 oz total, peeled and cut into 2-inch (5 cm) pieces
- 3 stalks celery, approx. 6 oz total, trimmed and cut into 2-inch (5 cm) pieces
- 4 medium potatoes, approx. 1 lb total, peeled and halved
- 2 cups (480 ml) water
- 2 tsp salt
- 1 tsp black pepper

Show original ingredient measurements

- 1 boneless chuck roast, approx. 3 lb (1.36 kg) total
- 3 large carrots, approx. 12 oz (340 g) total, peeled and cut into 2-inch (5 cm) pieces
- 3 stalks celery, approx. 6 oz (170 g) total, trimmed and cut into 2-inch (5 cm) pieces
- 4 medium potatoes, approx. 1 lb (450 g) total, peeled and halved
- 2 cups (480 ml) water
- 2 tsp (10 g) salt
- 1 tsp (2 g) black pepper

Instructions

1. Preheat oven to 325°F (160°C). Pat the chuck roast dry and season all over with 1 1/2 tsp salt and 1 tsp pepper.
2. Place the roast in a heavy ovenproof pot or Dutch oven. Pour 2 cups (480 ml) water into the pot so the liquid comes up about 1 inch (2.5 cm) on the sides of the roast.
3. Arrange the carrots, celery, and potatoes around the roast. Sprinkle the remaining 1/2 tsp salt over the vegetables.
4. Cover the pot and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the chuck roast is very tender and easily pulls apart with a fork.
5. Remove the pot from the oven. Transfer the roast to a cutting board and let rest 10 minutes, then slice across the grain. Serve the sliced beef with the braised carrots, celery, and potatoes, spooning some of the cooking liquid over the portions. Adjust seasoning with additional salt and pepper if desired.