Oven Pot Roast

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 160°C (325°F).

   Ca. 5 min.

   Kokkens note: Position an oven rack in the lower-middle position to ensure even cooking.

2. 2

   Pat the beef chuck roast dry with paper towels and season it generously on all sides with salt and black pepper.

   Ca. 2 min.

   Kokkens note: Drying the meat helps create a better crust when searing.

3. 3

   Heat the vegetable oil in a large Dutch oven or heavy-bottomed, oven-safe pot over medium-high heat.

   Ca. 2 min.

   Kokkens note: The oil should shimmer slightly just before it's hot enough to add the meat.

4. 4

   Carefully place the roast in the hot pot and sear for 3-4 minutes per side, until a deep brown crust forms.

   Ca. 8 min.

   Kokkens note: Don't overcrowd the pot and resist the urge to move the meat while it's searing to develop a good crust.

5. 5

   Remove the seared roast from the pot and set it aside on a plate.

6. 6

   Add the onion wedges, carrot pieces, and potato chunks to the bottom of the same pot.

   Ca. 1 min.

   Kokkens note: The vegetables will form a rack for the roast and absorb flavor from the bottom of the pot.

7. 7

   In a medium bowl, whisk together the condensed mushroom soup, dry onion soup mix, and water until combined.

   Ca. 2 min.

8. 8

   Place the seared roast back into the pot, nestling it on top of the vegetables.

9. 9

   Pour the prepared soup mixture evenly over the roast and vegetables.

   Ca. 1 min.

10. 10

    Cover the pot with its lid and transfer it to the preheated oven.

    Ca. 1 min.

    Kokkens note: Ensure the lid is tight-fitting to trap steam and keep the roast moist.

11. 11

    Bake for 3 hours, or until the beef is fork-tender and shreds easily.

    Ca. 3 t.

    Kokkens note: Check for doneness by inserting a fork; if it meets resistance, cook for another 30 minutes and check again.

12. 12

    Carefully remove the pot from the oven and let the roast rest in the pot, covered, for 10 minutes before serving.

    Ca. 10 min.

    Kokkens note: Resting allows the juices to redistribute throughout the meat, making it more tender and flavorful.