Beef Pot Roast

I liked this recipe because I can do all the prep work during nap time and then leave it until we are ready to eat.  If you leave it in longer, it just gets more tender!

 

1 tablespoon vegetable oil

3 1/2 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

1/4 cup butter

1 teaspoon dried rosemary

Directions

1. Preheat the oven to 300 degrees F.
2. Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
3. Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
4. Roast in the preheated oven until the chuck roast is tender, about 3 - 3.5 hours. Season vegetables with additional salt and black pepper, if desired.