Braised Beef Pot Roast

    3 hours 30 minutes

    This beef roast is cooked right in the pot with carrots, celery, onion and a hint of rosemary. By braising it in the pot you end up with an extra tender roast.

    229 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 3/4 kg beef shoulder roast
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1 cup carrots, diced
    • 1 cup celery, diced
    • 1 cup onion, diced
    • 60g butter
    • 1 teaspoon dried rosemary

    Preparation:15min  ›  Cook:3hours15min  ›  Ready in:3hours30min 

    1. Preheat the oven to 140 degrees C.
    2. Pour vegetable oil into a large casserole dish over medium-high heat. Season the roast with salt and black pepper. Brown the meat on both sides in the hot oil then transfer to a plate.
    3. Stir carrots, celery and onion into the casserole dish then cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavour bits on the bottom of the dish. Add butter then cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables then return the roast to the dish. Cover the casserole dish with a lid.
    4. Roast in the preheated oven until the roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

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    Reviews in English (386)


    After browsing reviews I decided to write my own because I have been seeing a lot of comments regarding the 'doneness' of the roast. I think many people are perhaps not understanding that pot roast is pot roast. It is not roast beef, it doesn't get cooked med rare, or med, etc. It gets cooked until it is sooo cooked that it falls apart. Roast beef is cooked to one's taste as rare, med rare, med. It is then sliced & usually served with au jus. Pot roast is pot roast, roast beef is roast beef, they are two different entities, period. Also, adding cups of beef stock and red wine to cover the roast is simply boiling the meat. If that's the way one decides to cook it, one prob shouldn't even bother with a mirepoix or browning the roast, etc. That said, I LOVE the simplicity of this recipe. Delicious, tender and easy to prepare. Yum.  -  12 Mar 2013  (Review from Allrecipes USA and Canada)


    Excellent! A crock pot pot roast afficiando, this was my first attempt at an actual oven baked pot roast. I'm used to using quite a bit of liquid, so I wasn't too sure about this. Delicious!!!! I made a couple of minor adjustments...seasoned the meat with seasoning salt and Monterey Steak for flavor. Added sweet potato chunks and whole "new potatoes" to the veggies. (I had a 2 lb roast so there was plenty of room). Threw two whole cloves of garlic on top of the meat. The veggies melted together into the most sensational "mush", it was heavenly....the meat was juicy and tender. Definately deserves 5 stars!  -  10 Jan 2012  (Review from Allrecipes USA and Canada)


    This was simple and full of flavor. I didn't need any beef stock and the meat was just melt in your mouth! I have been looking for a good pot roast recipe for many, many years. Thank you soo much!! Looks like I found it!  -  10 Dec 2011  (Review from Allrecipes USA and Canada)