Pan Roast Recipe
Discover how to make the perfect pan roast with our easy-to-follow recipe. Juicy, flavorful, and satisfying!
Equipment
- A heavy-bottomed roasting pan or skillet
- Meat thermometer
- Tongs
- Cutting board
- Sharp knife
Ingredients
- 1.5 pounds Beef chuck roast
- 3 medium Carrots sliced
- 4 medium Potatoes quartered
- 2 small Onions quartered
- 4 Garlic cloves minced
- 2 sprigs Fresh rosemary
- 3 tablespoons Olive oil
- To taste Salt
- To taste Freshly ground black pepper
Instructions
Step 1 – Prepare the Meat
- Pat the beef dry with paper towels.
- Season generously with salt and pepper.
- Heat 2 tablespoons of olive oil in the pan over medium-high heat.
- Sear the beef on all sides until golden brown, about 3-4 minutes per side.
- Note: Searing the beef helps lock in the juices, ensuring a flavorful roast.
Step 2 – Roast the Vegetables
- Remove the beef and set aside.
- In the same pan, add the remaining oil, carrots, potatoes, onions, and garlic.
- Season with salt and pepper.
- Sauté for about 5 minutes until the onions are translucent.
- See also Truffle Potatoes Recipe
Step 3 – Combine and Cook
- Return the beef to the pan.
- Add the rosemary sprigs.
- Transfer the pan to a preheated oven at 375°F.
- Roast for about 45 minutes, or until the meat reaches your desired doneness.
- Warning: Always use a meat thermometer to ensure the beef is cooked to a safe internal temperature.
Notes
- Let the meat rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful.
- For a crisper vegetable texture, add them 20 minutes after the beef starts roasting.