Beef Pot Roast

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

PREPARATION

1. Preheat the oven to 275°F.


2. Pour vegetable oil into a large oven-safe pot over medium-high heat.


3. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.


4. Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes.


5. Loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes.


6. Sprinkle in rosemary, stir the vegetables, and return the roast to the pot. 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.