Easy Oven Pot Roast With Onions And Carrots

After we moved, I had a difficult time finding my slow-cooker. How does someone lose a slow cooker?! I was craving some super tender, pull-apart pot roast, so I grabbed my yellow dutch oven to carry out the slow-cooking process in my oven.

This yellow dutch oven is one of my favorite wedding registry items, but in eight years of marriage, I never once have used it. How is it a favorite of mine? Well, I just love its yellow color! After using it the other day, I am hooked and will forever use it for roasts. 

This recipe is so easy, and one of those foolproof kinds that will make you feel like a slow-roasting master. 

Easy Oven Pot Roast With Onions And Carrots

Ingredients:

• A Large 2-3 lb cut of Chuck, Shoulder Steak, or Boneless Chuck Roast
• 6 Carrots, Peeled and Cut Into Thirds
• Two White or Yellow Onions, Sliced
• Fresh Sprigs of Thyme and Rosemary
• 1 Can Beef Broth
• 1 Packet Onion Soup Mix
• 1-2 Tablespoons Olive Oil
• 1/4 Cup Water

Instructions:

1) Salt and pepper the cut of beef selected for your roast. Sear each side on a hot skillet for 2-3 minutes.

2) Peel, cut, and chop your carrots and onions.

3) Mix the packet of onion soup mix with the can of beef broth. Add an additional 1/4 cup of water to this mixture.

4) Take your dutch oven, and coat/spray the base with olive oil. Set the seared meat into the dutch oven.

5) Arrage the onions and carrots around the cut of beef.

6) Pour the beef broth/water/onion soup mixture over the meat and vegetables.

7) Add fresh Thyme and Rosemary to the top of the meat and veggies.

8) Set your oven to 325F. Place the covered dutch oven in your oven for 3-4 hours on the middle rack.

9) Remove from oven and allow to sit for 20 minutes while covered. Uncover, pull apart, and serve.