Comforting Classic Pot Roast (Recipe/Guide)

This week's feature is pot roast made with One Straw Boneless Chuck Roast. 

With such excellent flavor it's one of our favorite cuts at any time of the year, but it is especially comforting on dark, dreary days.

And it makes a richly delicious holiday centerpiece.

Do you get nervous about roasting a perfect meal to serve guests?

I know I do. In part that's because I don't do it very often.

If you've been following along for awhile, you know that I often just toss a chuck roast in the crock pot in the morning with a little liquid and we come in the door from work to a fall-apart-tender roast for dinner. 

Want to skip the oven roasting? Try our Caffeinated Beef Recipe. 

With a just a few slightly unexpected ingredients, your slow cooker will become your new best friend. 

And there's no reason you can't serve a slow cooker dinner for a holiday!

But on special occasions, I do succumb to the traditional elegance of a gorgeous chuck roast in the oven.

I will admit that oven-roasting is not my specialty, possibly because I'm so fond of my slow cooker. haha. 

So if I can do this, so can you.

Here's my step-by-step instructions for a luscious, mouthwatering meal you will be proud to serve your guests.

Comforting Classic Pot Roast

• Turn oven to 350 deg to preheat.
• Generously season a 3 lb chuck roast with salt and pepper and let it rest on a plate on the counter for 20-30 minutes.
• Preheat a skillet over medium heat - make sure it's large enough to hold the roast. 
• When the skillet is hot, swirl in 2 T high heat oil, such as avocado oil.
• Carefully set the roast in the hot pan and allow it to sear without disturbing for a couple of minutes. 
• Using tongs, carefully turn the roast, allowing it to sear on each side.
• Remove the roast from the skillet and place in a baking dish. 
• Pour about 1/2 C liquid over the roast - red wine, broth, or water.  
• Top with a sprig or two of rosemary.
• Cover tightly with foil and place in oven to roast for about 2 hours.
• Remove the roast from the oven and surround the roast with slices of onion and large cubes of potatoes, carrots, and winter squash. If there is no liquid in the pan, add a splash more.
• Cover and return to the oven for an additional 1 - 1.5 hours or until the vegetables and meat are fork tender.
  
• Remove vegetables to a serving dish and the chuck roast to a cutting board. Tent with foil and allow to rest for 10 minutes before slicing.
  
• The pan juices, thickened with a little cornstarch and water, make excellent gravy for the potatoes. 

Writing this, I wish I had another one in the oven for tonight because it sure is tasty!

Thankfully, starting with good ingredients can sure make up for a variety of sins in the cooking process :)

I hope that you're inspired to warm your table with a delicious chuck roast, however you choose to cook it.