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Fast Pot Roast Recipes In Oven

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Classic Pot Roast (Easy)
Classic Pot Roast (Easy) from www.recipelion.com

Description

Pot roast is a classic comfort food that is perfect for a weeknight dinner. This recipe uses the oven instead of the slow cooker, so you can get dinner on the table faster. The roast is cooked with potatoes, carrots, and other vegetables, giving it a delicious flavor. The gravy is made with a combination of beef broth and red wine, making it savory and flavorful. This delicious pot roast is sure to please the whole family.

Prep Time

This oven pot roast recipe takes about 15 minutes to prep before cooking. You’ll need to cut the vegetables into cubes, dice the onion, and season the roast. Then you’ll add the vegetables and beef broth to the pot and place the roast in the center. Finally, you’ll add the red wine and garlic, and you’ll be ready to put the pot in the oven.

Cook Time

The pot roast will take about 2 hours to cook in the oven. During this time, you’ll need to baste the roast every 30 minutes or so to keep it moist and flavorful. The roast will be done when it’s tender and the vegetables are cooked through. You can then remove the roast from the pot and make the gravy with the cooking liquid.

Ingredients

  • 2-3 lb. pot roast
  • 1 onion, diced
  • 3 potatoes, cubed
  • 3 carrots, cubed
  • 2 stalks celery, diced
  • 1/2 cup beef broth
  • 1/2 cup red wine
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Heat the olive oil in a large oven-safe pot over medium-high heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally.
  3. Season the pot roast with salt and pepper. Place the pot roast in the pot with the onion and brown for about 5 minutes on each side.
  4. Add the cubed potatoes, carrots, celery, beef broth, and red wine. Bring the liquid to a boil and reduce the heat to low.
  5. Cover the pot and transfer it to the preheated oven. Cook for 1 1/2 - 2 hours, basting the roast every 30 minutes.
  6. When the roast is tender and the vegetables are cooked through, remove the pot from the oven. Remove the roast from the pot and set aside.
  7. To make the gravy, bring the cooking liquid to a boil over medium-high heat. Reduce the heat to low and simmer for 8-10 minutes, stirring occasionally.
  8. Strain the gravy through a fine-mesh sieve into a bowl. Serve the pot roast with the gravy and vegetables.

Equipment

To make this oven pot roast recipe, you’ll need a large oven-safe pot, a fine-mesh sieve, and a spoon. You’ll also need a cutting board and knife to cut the vegetables and a spoon to baste the roast.

Notes

This pot roast can also be cooked in the slow cooker for 6-8 hours on low. You can also add other vegetables such as parsnips, turnips, or mushrooms. If you don’t want to use red wine, you can substitute with beef broth.

Nutrition: Per Serving

  • Calories: 366
  • Fat: 16g
  • Carbohydrates: 23g
  • Protein: 33g

Recipe Tips

To make this pot roast extra flavorful, try adding some herbs and spices. Fresh thyme, rosemary, and oregano are all great additions. You can also add some red pepper flakes for a bit of heat. If you have time, you can also brown the vegetables before adding them to the pot. This will help to deepen the flavor of the gravy.

This oven pot roast is a great weeknight dinner option. It’s easy to make and it’s sure to please the whole family. Serve it with some crusty bread and a side salad for a complete meal.


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