Sheet-Pan Pot Roast
This sheet-pan pot roast is a hearty and comforting meal that's perfect for any night of the week. The beef is tender and flavorful, with vegetables roasted to perfection alongside it. It's a simple way to enjoy this classic dish with minimal cleanup.
Ingredients
- 3 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 large carrots, peeled and cut into 1-inch pieces
- 4 medium potatoes, cut into 1-inch cubes
- 2 large onions, quartered
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Flaky sea salt, to taste
Method
- Preheat the oven to 300°F (150°C). Pat the beef roast dry with paper towels.
- Season the roast with kosher salt, ground black pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 10 minutes total.
- Transfer the seared roast to a large sheet pan. Arrange carrots, potatoes, and onions around the roast.
- Pour beef broth over the vegetables and place rosemary and thyme sprigs on top.
- Cover the sheet pan with foil and roast in the oven for 2 1/2 to 3 hours, or until the beef is tender and the vegetables are cooked.
- Remove from the oven and let rest for 10 minutes before slicing. Serve warm, seasoning with flaky sea salt to taste.