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Beef Pot Roast

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  • Ready in: 4 hours
  • Serves: 6
  • Complexity: very easy
  • kcal: per serving: 330 calories
Beef Pot Roast


  • 1 (2-pound) lean beef chuck roast
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin*** - dried herb will work as well
  • 3 Tbl vegetable oil
  • ¾ cup celery - chopped
  • ¾ cup carrot - chopped
  • 1 cup beef stock
  • ¼ cup carrot juice
  • 5 to 6 cloves garlic, smashed***
  • 1 cup black olives, rinsed and lightly smashed


  1. Preheat the oven to 200 degrees F.

  2. Begin by rubbing both sides of the roast with salt and cumin. Place the roast in a heavy sauté pan, or frying pan, set over medium high heat. Brown both sides of the roast evenly, and then set the roast aside.

  3. Using the same pan, add just enough vegetable oil to cover the bottom.  Sauté the celery and carrots until the carrots have softened. Then add the carrot juice, garlic, and olives; bring them to a boil and reduce the liquid by half.

  4. Remove half of the vegetable mixture and then place the roast back inside the pan. Top the roast with the remaining vegetable mixture and cover the roasting pan tightly with foil.

  5. Cook for 3 to 3 1/2 hours and then remove the roast from oven and rest (still wrapped) for a 1/2 hour.

  6. While the meat is resting, pour the pan sauces into a blender, along with one cup of the vegetable.  Puree until smooth and keep warm. Thinly slice the roast, and top with the sauce.

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