Simple Oven Pot Roast

When it comes to North American dishes,  there is just something so comforting about a hearty delicious pot roast meal that keeps most people going back for seconds. This simple pot roast is as simple as it gets. It’s our simple oven pot roast, packed with lots of colorful veggies for a heart health lunch or dinner. Feel free to tweak or add more veggies… we skipped the potatoes to help make this meal even healthier (starch + meat = slow digestive process, which often results in excessive fat storage), so we are making this one a healthy one.


3lbs chuck roast

3 1/2 cups water

3/4 cup chopped onions

1 large red bell pepper

1 large green bell pepper

1 large yellow bell pepper

1 poblano pepper (optional)

1/2 cup carrots diced

1/2 cup celery

1 whole habanero pepper (optional)

2 1/2 Tbsp flour (adjust according to desired thickness /consistency)

1 Tbsp of Vegetable Oil

1/2 tsp of salt (adjust or use less if using beef or any type of broth that may contain high salt content)

1/4 tsp black pepper

1 tsp onion powder

1/2 tsp garlic powder

1 tsp dried basil

1/2 tsp oregano

1/4 tap marjoram

1/4 tsp celery salt (optional)

1 small bay leaf


Preheat your oven to 300 degrees Fahrenheit.

1. Chop the vegetables and set aside.

2. In a large cast iron skillet, sauté some of your chopped onions in the vegetable oil and remove and set aside.

3. In the same skillet, sear your meat. You can skip this step, but it really is worth doing as it adds to the flavor of your meal – I am all for building on flavor,  especially when it comes to meat centered dishes… it just adds to the heart of the dish.

4. Remove the meat and put it into your Dutch Oven or designated pot for slow cooking. Then season to taste.

4. Add in your chopped vegetables. Tip: try to pack your carrots under your meat cause they take the longest out off all the veggies to cook. Your can toss in a cup or so of  Irish potatoes if you want to,  but we purposefully omitted the added starch….

5. Add in your water to reach half way on the meat. Tip: Use chicken, veggie,  or beef broth instead of water for added flavor.

6. Cover and place your Dutch oven into the preheated oven. Let it go for 2 to 3 hours or until the meat is cooked tender or to your liking. You can also do this on the stovetop with your Dutch oven.

7. In a small bowl add your flour with some water – use enough water to make a semi thick paste. Add this mixture during the last 10 minutes of cooking.

Be sure to give this recipe a try and let us know what you think in the comments section below.

For your enjoyment always! Recipes from our table to yours.

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