Ingredients

• 1 tablespoon vegetable oil
• 3.5 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
• 0.25 cups butter
• 1 teaspoon dried rosemary

Instructions

1. 1 Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper.
3. 3 Cook in hot oil until brown on both sides; transfer to a plate.
4. 4 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.
5. 5 Add butter, and cook until onions are translucent, about 5 minutes.
6. 6 Sprinkle in rosemary; return roast to the pot and cover.
7. 7 Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours.
8. 8 Season vegetables with additional salt and black pepper, if desired.

Nutrition per serving