You will need:
- 2-4 tbsp olive oil or coconut oil
- 3-5 lb chuck roast
- Garlic powder, Salt, and Pepper to season roast
- 2 large or 4-5 small onions
- 6 cloves of garlic
- 4 medium potatoes
- 1 tbsp thyme
- 1 stem fresh oregano or 1 tbsp dried
- 1 small bag baby carrots
- 4 cups beef broth
- 2 cups water
What to do:
1. Preheat oven to 300*
2. Chop onions and potatoes into quarters or smaller if desired.
3. Generously salt and pepper pot roast adding garlic powder.
4. Heat over medium heat 2 tbsp of olive oil or coconut oil in a large dutch oven or large pot that can go in the oven.
5. Place cut onions in the pot and cook 8-10 minutes stirring occasionally until onions are evenly browned on most sides.
6. Remove onions from the pot and put aside.
7. You may want to add more oil at this point. Put potatoes and carrots in the pot and brown like the onions. This usually takes about 10-12 minutes. Make sure you stir every couple of minutes so the potatoes don’t stick. The carrots and potatoes wont brown as much as the onions.
8. Add garlic till it starts to soften with the potatoes and carrots.
9. Remove all the vegetables and put them with the onions on a plate.
10. Add a couple more tablespoons of oil to a hot-pot over medium high heat and then sear the pot roast on each side. About 2 minutes a side.
11.When all the sides are seared remove the roast from the pot and de-glaze it with 1 cup of the beef broth, scraping all the brown bits from the bottom with a wooden spoon or wisk.
12. Place the roast back in the pot and add the vegetables on top.
13. Sprinkle in the thyme and oregeno, and add the remaining 3 cups of beef brother and 2 cups water.
14. Cover and place in the oven. Cook about 1 to 1 1/2 hours per pound. For my 3.29 lb roast I cooked it for 4 1/2 hours or until the roast falls apart when you try to get it out of the pot. * cooking times can vary depending on your oven*
15. Check the roast about every 1 1/2 hours to make sure you do not need to add any more water or broth as you want everything to stay covered.
16. Remove from the oven when your kitchen smells like your grandmother’s did on pot roast night 😉 Serve and enjoy!
- You can also cook the potatoes separately and use them to make mashed potatoes (with cream cheese and chives very good) or roast the quarters with a little bit of EVOO and italian seasoning.
- Other vegetables you can use with the roast in place of potatoes is parsnips and instead of onions you can use leeks. It will change the flavor, but can still be good.
- You can also use cooking wine or red wine to de-glaze the pot instead of beef brother and just use the broth for cooking it in the oven. You will need less wine than broth if you choose to do this, only about 1/2 cup.
- I used a boneless chuck roast (cut specifically for pot roast), but you can use other cuts of meat including: boneless shoulder roast (cut also for pot roast, but is a little more tough), brisket (would be a good choice as it is very tender and soft),and sirloin tip roast or top round roast (but this tends to be a tougher pot roast and will not fall apart as much).
- Make sure you do not skip the browning and searing parts of the recipe as they are important to the flavor and moisture of the ingredients.
- You can do two roasts and more vegetables at a time if you have a pot big enough, just make sure to cook it till the roast(s) falls apart.
- Cook the roast about to 1 1/2 hours per pound so for a 4-5 lb roast cook it 4-5 hours.
Prep Time: 5-10 minutes depending on how fast you chop and season
Cook Time: Depending on your roast and oven 4-5 hours.
Serving Size: About 4-6 oz of meat and a good scoop or so of vegetables.