Simple Beef Pot Roast

This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes."

Ingredients

• 1 tablespoon vegetable oil
• 3 1/2 pounds beef chuck pot roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 1/4 cup butter
• 1 teaspoon dried rosemary

Directions

1. Preheat the oven to 275 degrees F (135 degrees C).
2. Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
3. Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot.
4. Add butter, and cook until the onions are translucent about 5 minutes.
5. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot.
6. Cover the pot with a lid.
7. Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours.
8. Season vegetables with additional salt and black pepper, if desired.