Here’s the Oven-Baked Pot Roast from The — on classic comfort food, no slow cooker needed

 Here’s the Oven-Baked Pot Roast from The  —   on classic comfort food, no slow cooker needed 

Why oven-baked: Julia says the texture of the meat turns out better than crock pot, plus it’s faster and great if you don’t own a slow cooker 

What you need:

Meat: 3 lb boneless beef chuck roast or pot roast

Veggies: Yellow onion, carrots, Yukon gold potatoes cut into 2-inch chunks

Seasoning rub: Garlic powder, onion powder, paprika, sea salt, black pepper

Braising liquid: Beef broth, pure maple syrup, cider vinegar – gives rich beefy flavor with a hint of sweet + tang

Fresh herbs: Rosemary + oregano sprigs

Oil: Avocado oil for searing 

How to make it:

Prep: Chop veggies. Pat roast dry, rub with all the seasonings

Sear: Heat Dutch oven over med-high with avocado oil. Sear roast 2-3 min per side until golden brown crust forms

Build: Remove meat. Sauté onions, add potatoes + carrots. Nestle meat back in

Liquid + herbs: Pour in broth + maple syrup + cider vinegar mix. Add rosemary + oregano leaves

Bake: Cover and bake at 300°F for 3-4 hours, until internal temp hits 195-205°F and it’s fork tender

Serve: Cut meat into chunks, serve with veggies and pan juices drizzled on top 

Key tips:

Veggie texture: Want less-soft carrots/potatoes? Add them 1 hour into cooking instead of at the start

No Dutch oven: Sear in a skillet, then transfer everything to a roasting pan covered with foil

Gravy: Not much drippings left, so make gravy separately if you want it

Storage: Fridge up to 5 days, freezer up to 3 months 

Customizations she suggests:

Swap potatoes: russet, fingerling, or any white potatoes

Use Worcestershire or soy sauce instead of cider vinegar

Add celery, green beans, or 1/4 cup red wine

Tomato paste for a little tomato flavor 

Want me to pull the full recipe card with exact measurements, or adjust it for a bigger/smaller roast?