Classic pot roast

Step by Step

Step 1

Mix all of the ingredients for the pot roast seasoning in a small bowl. Remove the chuck roast from the packaging and sprinkle the seasoning over the pot roast. Massage the seasoning into the roast with your hands. Be sure the whole roast is coated. Let the roast sit in the seasoning for at least 30 minutes.

Step 2

Preheat the oven to 300ºF.

Step 3

Heat a large Dutch oven with a lid over medium/high heat. Add the olive oil to the Dutch oven. When the olive oil is fragrant, add the roast and sear it for 3-4 minutes on each side until golden brown. Remove the roast from the Dutch oven.

Step 4

Deglaze the Dutch oven with the red wine and scrape the brown bits from the bottom with a spatula. Add the onion to the wine and season with salt. Let the onion saute for 2-3 minutes. Then, add the garlic, and cook for another 1 minute.

Step 5

Add the carrots, celery, and potatoes to the Dutch oven and stir all the ingredients together. Let the vegetables cook for 4-5 minutes.

Step 6

Whisk together the beef broth, mustard, and Worcestershire sauce in a separate bowl and then pour the liquid over the vegetables. Place the fresh herbs and roast on top of the vegetables.

Step 7

Cover the Dutch oven and bake for 3-4 hours or until the roast falls apart with a fork. Flip the roast after 2 hours so each side can roast in the cooking liquid. Continue to cook until your pot roast is fall-off-the-bone tender. Time will vary depending on the size of your roast and your oven.

Step 8

Remove the roast from the oven and let it rest for 10 minutes. Enjoy immediately after discarding the herb stems.

Step 9

Remove the roast and vegetables from the Dutch oven and set aside. Discard the herb stems and add 2-3 teaspoons of cornstarch to the pot. Whisk the cornstarch into the cooking liquid. If the liquid is still hot, the cooking liquid should thicken within a few minutes. If the cooking liquid is not hot, bring the liquid to a boil over high heat on the stovetop and then add the cornstarch.

Step 10

Add the roast and vegetables back into the pot with the gravy and enjoy.

Tips and Warnings

We used 2.5-lb. chuck roast and ⅓ cup of pot roast seasoning. Use as much seasoning as needed to coat the whole roast. You can store the rest of the seasoning in an airtight container for later.
How long the roast is in the oven will vary by the oven and by the size of the roast, but be patient! If your meat is still tough, continue cooking until tender.

Ingredient

Large carrots

5 5
Dried oregano

9.86 ml 0.35 fl. ozs
Beef broth

473.18 ml 16.56 fl. ozs
Olive oil

44.36 ml 1.55 fl. ozs
Dried thyme

9.86 ml 0.35 fl. ozs
Salt

2.46 ml 0.09 fl. ozs
Garlic powder

29.57 ml 1.03 fl. ozs
Pepper

9.86 ml 0.35 fl. ozs
Celery stalks

3 3
Large white onion

1 1
Sprigs fresh thyme

5 5
Baby potatoes

2 lbs 0.91 kg
Bella mushrooms

226.8 g 0.5 lbs
Brown sugar

59.15 ml 2.07 fl. ozs
Coarse salt

221.8 ml 7.76 fl. ozs
Dried parsley

9.86 ml 0.35 fl. ozs
Onion powder

221.8 ml 7.76 fl. ozs
Red wine

118.29 ml 4.14 fl. ozs
Sprigs fresh sage

2 2
Stone ground mustard

14.79 ml 0.52 fl. ozs
Worcestershire sauce

14.79 ml 0.52 fl. ozs
Boneless chuck roast

25.25 lbs 11.45 kg
Garlic

5 pcs 5 pcs

Amount Per Serving
	Calories	488 kcal
	Carbohydrates	39 g
	Protein	32 g
	Fat	22 g
	Fiber	5 g
	Sugar	11 g

View nutrition facts

Classic pot roast

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Tips and Warnings

Ingredient

Nutrition Facts

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