Pot Roast

Pot Roast is one of my all time favorite recipes to make! It's a perfect comfort food and can feed many. Try this pot roast recipe for your next meal to feed yourself and/or your family.

Total Time: 4 hours 20 min Prep Time: 20 mins Cook Time: 4 hours

Pot Roast

Ingredients

• 3 Pound Chuck Roast

• 2 Tablespoons Olive Oil, for Chuck Roast

• 1 Tablespoon Kosher Salt, for Chuck Roast

• 1 Tablespoon Black Pepper, for Chuck Roast

• 1 Tablespoon Garlic Powder, for Chuck Roast

• 4 Tablespoons Olive Oil, divided for cooking

• 1 Sweet Onion, diced

• 2 Ribs Celery, diced

• Pinch of Kosher Salt, for Onions & Celery

• 3 Garlic Cloves, minced

• 2 Tablespoons Tomato Paste

• ¼ Cup Tablespoons All-Purpose Flour

• 2 ½ Cups Beef Broth, I use Better Than Bouillon Roasted Beef Base

• ½ Teaspoon Kosher Salt, or to taste for gravy

• ½ Teaspoon Black Pepper, or to taste for gravy

• 1 Pound Russet Potatoes, chopped, or potatoes of choice

• 1 Pound Carrots, chopped

• ½ Ounce Poultry Blend Herbs; Thyme, Sage, Rosemary

• 1 Bay Leaf

Recommended Kitchenware

• 6 Quart, or larger Dutch Oven

• Silicone Spatula

Dutch Oven Instructions

1. Preheat the oven to 275 F.

2. Clean and pat dry Chuck Roast. Apply olive oil on all sides of the chuck roast. Season on all sides with salt, black pepper, and garlic powder. Make sure to pat in spices. If the chuck roast is too large to fit into the pot, I recommend slices it into 2-3 pieces to make it easier to cook.

3. In a 6 QT or larger dutch oven, heat to medium-high heat, then, add in 2 Tablespoons olive oil. Once oil is hot, add in the roast. Cook roast on all sides for 3-5 minutes to brown. Once browned, set aside.

4. To the same pot with remnant fond & grease, reduce heat to medium, then, add in remaining olive oil, diced onions, diced celery, and a pinch of salt. Saute for about 2-3 minutes. Mix onions & celery with fond and scrape up bits at the bottom of the pot with a silicone utensil. Next, add in minced garlic, mix in and cook for another minute. Then stir in tomato paste for about 30 seconds.

5. For our gravy, add in flour and whisk in completely for about 1 minute. Next, add in beef broth and whisk in for 1-2 minutes until it thickens. Then, remove from heat.

6. Add in chuck roast, submerge half way, baste the top of the chuck roast with the gravy. Add in carrots & potatoes, and mix in with gravy. Then, add in poultry blend and bay leaf to the side, inside the gravy.

7. Cover the dutch oven with a lid and bake for 3 ½ - 4 hours or until it reaches desired tenderness.

8. Once done, remove the bay leaf, sage, thyme, and rosemary. Take out the chuck roast and set on a cutting board. Mix gravy, potatoes, and carrots together to re-thicken the gravy and taste to see if you would like to add salt and black pepper to taste. Shred or cut up the chuck roast as you desire, and mix in. Enjoy!

Stove Top Instructions

1. Clean and pat dry Chuck Roast. Apply olive oil on all sides of the chuck roast. Season on all sides with salt, black pepper, and garlic powder. Make sure to pat in spices. If the chuck roast is too large to fit into the pot, I recommend slices it into 2-3 pieces to make it easier to cook.

2. In a large dutch oven or large cooking pot, heat to medium-high heat, then, add in 2 Tablespoons olive oil. Once oil is hot, add in the roast. Cook roast on all sides for 3-5 minutes to brown. Once browned, set aside.

3. To the same pot with remnant fond & grease, reduce heat to medium, then, add in remaining olive oil, diced onions, diced celery, and a pinch of salt. Saute for about 2-3 minutes. Mix onions & celery with fond and scrape up bits at the bottom of the pot with a silicone utensil. Next, add in minced garlic, mix in and cook for another minute. Then stir in tomato paste for about 30 seconds.

4. For our gravy, add in flour and whisk in completely for about 1 minute. Next, add in beef broth and whisk in for 1-2 minutes until it thickens. Then, remove from heat.

5. After the gravy has thickened, reduce heat to low-medium/low. You can add in a little salt and black pepper, if desired, and stir in.

6. Add in chuck roast, submerge half way, baste the top of the chuck roast with the gravy. Add in carrots & potatoes, and mix in with gravy. Then, add in bay leaf and poultry blend of thyme, rosemary, & sage to the side, inside the gravy.

7. Cover the pot with a lid and cook pot roast on the stove top for 3 to 4 hours, or until the meat is tender. I would recommend stirring about every hour or so to make sure beef, carrots, and potatoes are submerged.

8. Once done, remove the bay leaf, sage, thyme, and rosemary. Take out the chuck roast and set on a cutting board. Mix gravy, potatoes, and carrots together to re-thicken the gravy and taste to see if you would like to add salt and black pepper to taste. Shred or cut up the chuck roast as you desire, and mix in. Enjoy!