Pot Roast

I love pot roast, and I love cooking in my Dutch oven, so this is a regular meal in our house. My kids both love the tender meat and gravy, and this comforting and easy pot roast recipe makes an excellent Sunday Dinner, and pairs well with creamy mashed potatoes, our house salad with Fran’s vinaigrette, and dinner rolls.

Pot Roast

Roast: 

• 2½-3 lbs. chuck roast
• 1 tbsp olive oil
• 2 tsp of dried thyme
• 2 tsp of sea salt
• 1 tsp of freshly cracked black pepper
• 1 tsp of garlic powder
• 1 tsp of onion powder

Other ingredients:

• ½ yellow onion, chopped into large pieces
• 5 cloves of garlic, chopped
• 1 (14.5-oz) can of diced tomatoes
• 2 cups of beef broth
• 10 white button or cremini mushrooms
• 2 stalks of celery
• 1 bay leaf

Remaining Ingredients:

• 10 baby carrots (add 1 hour before the pot roast is done cooking)
• 10 baby red potatoes (add 1 hour before the pot roast is done cooking)

How to Make a Pot Roast

Preheat the oven to 275 degrees.

Heat olive oil in a Dutch oven over medium-high heat. In a bowl, combine all seasonings & mix well. Rub the meat thoroughly with the seasoning mixture until it is evenly coated. Place in a hot Dutch oven & sear all sides of the beef.

Add the onion, garlic cloves, diced tomatoes, beef broth, mushrooms, celery, and bay leaf to the Dutch oven, surrounding the roast.

Place into the oven for 4 hours.

After three hours of cooking, add the baby carrots & baby red potatoes surrounding the roast. This helps perfectly cook the veggies after an hour, instead of being soggy.

Let the pot roast sit on a cutting board for 10 minutes before slicing.

Strain remaining sauce through a colander, and into the Dutch oven.

Separate the potatoes, carrots, mushrooms, and onions, and place them on the serving plate, discard bay leaf.

Boil the sauce down for 5 minutes (add a slurry of cornstarch mixed with cold beef broth or water, if you want a thicker sauce), and drizzle over sliced pot roast.

Serve and enjoy.