For fans of coconut exclusively. Decadent and delightful! The coconut can easily burn when being toasted, so watch out!
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon vegetable oil
- 3 ½ pounds beef chuck pot roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- ¼ cup butter
- 1 teaspoon dried rosemary
Instructions
- Preheat the oven to 275 degrees F (135 degrees C).
- Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper, then cook in hot oil until brown on both sides; transfer to a plate.
- Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes. Add butter, and cook until onions are translucent, about 5 minutes. Sprinkle in rosemary; return roast to the pot and cover.
- Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.
Nutrition Facts
| Calories | 507 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 17 g |
| Sodium | 884 mg |
| Sugars | 3 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor. The meat was not as tender as I had hoped, needed about another hour in the oven
i bought a 3 1/2 lb. chuck roast and split it in half. i cooked one half last week, it was delicious but i overcooked it. the meat was great, the vegetables were good but overcooked. i warmed up the leftovers the next day, still great! i’m making the other half now and will cook it for 1 hr. 30 mins instead of 2 1/2. it’s truly delicious and so simple. i love not “boiling” the meat in water. thanks chef john
Simple and excellent. I had always put liquid in before, and this is much better!
Easy and delicious.
I’ve made this twice! Use braising pan. Used fresh rosemary sprigs instead of dried. Added 1 cup potatoes. It is fabulous, meat is soft, o knife needed!!! and melt in your mouth. Wonderful au jus. Easy to prep. Chef John has great recipes.
Absolutely the best pot roast I’ve ever had. Omitted rosemary & threw some potatoes, carrots & onions on top. Delicious!
I’ve made this 3 times and I follow the directions. It’s tender, juicy and delicious. If you are tempted to add liquid, sit on your hands! Check the tenderness at about 2.5 hours, when it’s fork tender it’s done. You can always add more liquid to your gravy while the roast rests. The only variants I make are to add garlic to the chopped veggies and carrot wedges around the roast for the last 30 minutes. Served over mashers. Yum.
I doubled the vegetables and followed all other directions. The meat was so tender and the vegetable hash was a perfect accompaniment. It’s my new chuck roast recipe.
I followed the recipe as it is written and didn’t changed a thing. The roast turned out great!
I’ve made this at least 6 times and it’s brilliant as-is. Here are a few changes that I really enjoy. First, add 1/2 tsp of ground sage to the seasoning. Second, and this has been a BIG hit, double or triple the amount of vegetables then after the roast is done use 1/2 or 1/3 of the vegetables to make a puree for topping the roast and/or vegetables. Remove 1/2 to 1/3 of the vegetables plus 1 Tbsp of the juice from the pan and place it in a blender. Puree on high and add small amounts of beef broth to get the consistency you desire (thick, but pourable). Place it in a gravy boat next to the roast and veggies when serving, it’s fantastic!
Absolutely Perfect! The only change I made was I omitted the rosemary and added 4 crushed garlic cloves. I cooked a 3.5 lb roast for 2 hours and 15 mins. Delicious!
Perfect results, delicious and easy. My only wish is that there were more veggies. I might try 1.5 cups each next time, a bit more butter and hope there’s enough beef juice.
This recipe reminded me of my Aunt growing up making roast in the the oven on Sundays after church. It was a prefect roast for a lovely fall football Sunday. I added 1/4 cup red wine, mushrooms, and garlic cloves. Warmed a few dinner rolls to have with. Now I’m thinking how can I make a pot roast pot pie with the leftovers. You can’t go wrong with this recipe.
This is “The Bomb of Beef Roast Recipes!” Followed the recipe to the tee!! The second time I made it I added mushrooms and garlic, just for our taste!! Absolutely Great for a Sunday Dinner! Easy and makes the whole house smell so good… Especially if you love watching Football on a Sunday afternoon!! Do all the prep before the game, toss in the oven and enjoy your afternoon! DEFINITELY a must try recipe
wow – so simple and so tasty. I added a little garlic and red pepper and bay leaves, but otherwise followed the recipe. the meat melted in our mouths. It was very delicious, tender and the perfect comfort food. Brought back memories of home long ago. My husband says it is the best he’s ever had. I used my heavy dutch oven and it kept in all the moisture and the cooked veggies were wonderful. this is a keeper No photo since we devoured it!
Such a simple but delicious recipe! Served over Chef John’s perfect mashed potatoes and my family couldn’t get enough. Followed everything exactly but have yet to find chuck roast as pretty as the one in his video, doesn’t make it any less tasty. Will def be making again
My first pot roast-and it was awesome! I used a zucchini instead of celery, added some thyme and a fresh sprig of rosemary. Came out tender and I was surprised to find that the juices of the veggies made plenty of liquid to pour over dinner and the remaining meat. Followed the directions and it was perfect. Took 2:45 in oven to cook 3.85 lb chuck roast.
Fantastic! I made this a crock pot dinner. Just put the veggies down first in the crock pot, added baby red potatoes, then put in the roast, omitted the butter and oil, and put a packet of lipton onion soup on top of the roast. Cooked on high for 5.5 hours. PERFECT!!!! DELICIOUS YUMMINESS!
This is my go-to pot roast recipe. My family, including the kids, loves it. I follow the recipe as written with no adjustments. I find the dish to be flavorful with plenty of liquid. It requires little prep and the oven does most of the heavy lifting. So easy to get this going early in the afternoon to be ready just in time for Sunday dinner.
Tasty.
Delicious. Not as good s mama’s. But delicious.