Easy Pot Roast

01Method

1. 1

   Heat the oven to 325°F (165°C). Rub the roast on both sides with a portion of the salt, pepper, and all of the garlic powder.

2. 2

   Pour oil into a large Dutch oven and place over high heat. Once the oil is shimmering, lay the roast in the pot and sear without moving until a deep brown crust forms, about 4 minutes per side. Brown all surfaces, then transfer the roast to a plate and set aside.

3. 3

   Add the onion, celery, and carrots to the drippings remaining in the pot. Season with the remaining salt and pepper and stir frequently until the onion begins to turn translucent. Stir in the butter and let it melt completely, then add the flour and cook while stirring constantly for about 1 minute. Pour in the water, bouillon paste, tomato paste, and Worcestershire sauce, scraping any browned bits from the bottom of the pot.

4. 4

   Nestle the roast back into the pot together with any juices that collected on the plate. Bring the liquid to a gentle simmer, then cover the pot and take it off the burner.

5. 5

   Transfer the covered pot to the oven and cook until the meat is completely tender, approximately 2½ hours. Rest for 10 minutes before pulling the meat apart and serving alongside the vegetables and gravy.