Convection Oven Pot Roast Recipe
Description
This delicious Convection Oven Pot Roast Recipe is the perfect way to enjoy a savory and hearty meal. This recipe is sure to be an instant family favorite that you’ll be making time and time again. The slow-cooked beef is succulent and flavorful, and the vegetables are cooked to perfection. The potatoes help to create a delicious gravy that ties the dish together. This is a perfect dish for a Sunday dinner, or for any special occasion. Enjoy!
Prep Time
This dish takes about 10 minutes to prepare. You will need to assemble the ingredients and prepare the vegetables. You will also need to season the beef before placing it in the convection oven.
Cook Time
The pot roast will need to cook in the convection oven for about 3 hours. This will allow the beef to become tender and the vegetables to cook through. Be sure to check the roast periodically to ensure that it is not overcooked.
Ingredients
- 2 lbs. beef chuck roast
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- 2 tablespoons of Italian seasoning
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of dried oregano
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 3 potatoes, peeled and diced
- 1 cup of beef broth
Instructions
Preheat the convection oven to 300 degrees F. In a large bowl, combine the garlic, olive oil, Italian seasoning, Worcestershire sauce, black pepper, oregano, rosemary, and thyme. Place the beef chuck roast in the bowl and coat it with the marinade. Place the roast on a roasting pan and set aside.
In a separate bowl, combine the diced onion, carrots, celery, and potatoes. Add the vegetables to the roasting pan, and pour the beef broth over the vegetables. Cover the pan tightly with aluminum foil.
Place the roasting pan in the preheated convection oven and cook for 3 hours. Be sure to check the roast periodically to ensure that it is not overcooked. Once the roast is cooked, remove it from the oven and let it rest for about 10 minutes before slicing.
Equipment
- Large bowl
- Roasting pan
- Aluminum foil
- Convection oven
Notes
Be sure to use an oven thermometer to ensure that the oven is at the correct temperature. If the oven is too hot, the roast may overcook and become dry. If the oven is too cool, the roast may not cook through.
Nutrition: Per Serving
- Calories: 450
- Carbohydrates: 33g
- Protein: 30g
- Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 80mg
- Sodium: 550mg
- Fiber: 4g
- Sugar: 5g
Recipe Tips
- Be sure to use a good quality chuck roast for this recipe. The high fat content in the chuck roast will help to keep it moist and flavorful.
- If you prefer a thicker gravy, you can thicken it with a mixture of cornstarch and cold water.
- This dish can be served with mashed potatoes, roasted vegetables, or a salad.
- Leftovers can be stored in the refrigerator for up to three days.
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