Long Run Ranch Perfect Pot Roast
An oven roasted pot roast is a common Sunday meal, but, I have always been kind of intimidated by it to be honest. So, my friends a Long Run Ranch have helped me out here with this Long Run Ranch Perfect Sunday Pot Roast recipe!
Servings 6 people
- 3 lb cross rib roast
- 2 TBSP kosher salt
- 2 tsp fresh ground pepper
- 3 tbsp olive oil
- 2 onions quartered
- 4 large carrots chopped into one inch pieces
- 4 medium potatoes chopped into 2 inch pieces
- 3 cups beef broth
- 1 fresh sprig rosemary
- 1 fresh sprig thyme
Preheat oven to 300F
Season the roast with salt and pepper
Heat oil over medium heat in an oven safe pot. A cast iron dutch oven is best!
Saute the onion for 1 minute and remove and set aside.
Add the roast to the pot and sear on each side. Approx 1 minute per side.
Remove roast and add 1/2 broth to deglaze the pot.
Place the roast back into the pot and add in the remaining broth. The broth will be about half way up the roast.
Arrange the carrots, potatoes, and onions around the roast.
Add the fresh herbs, and put the lid on your pot.
Roast in the oven for 2-3 hours to your desired level of doneness.
Calories: 480kcal | Carbohydrates: 22g | Protein: 48g | Fat: 23g | Fiber: 3g | Sugar: 3g