Looking for the best fall harvest pot roast recipe? You have come to the right place! I’ve created what my husband likes to call ” the best thing I’ve ever made, dinner.” I keep the ingredients simple yet this pot roast meal packs all the flavors in each bite. I paired up with Idaho Preferred to create this recipe using all locally sourced items. This recipe comes at the perfect time since we are in full blown harvest season in Idaho. It also is Idaho preferred month which you can read all about in my latest blog post, “How To Support Local In Idaho.”
Idaho Grown
I was able to go on an agriculture food tour with Idaho Preferred earlier this month to shed light on supporting local. I was amazed to learn of just how many farmers, producers, and crafters we have in this state. It was inspiring to be able to meet each owner and be able to see and feel their passion for what they do. I really believe that if more people were able to meet the person growing and harvesting their food, there would be more people supporting and shopping local. Grocery shopping wouldn’t just be grabbing random items off the shelf, it would be knowing and deciding to support that person or farm.
I loved learning about Idaho Preferred and I stand behind their mission statement, Live. Eat. Local.
If you live in Idaho here are a couple resources to use to find local farms, produce, and meat in your area.
If you don’t live in Idaho and can’t support the same farms I used in this recipe, no worries. I would love to ask that you try and source your own ingredient locally to you. It could be as easy as a local co-op, or weekly farmer’s market. I also created a blog post “Eating Seasonally and Supporting Local” if you don’t know where to start. I will be sure to link both of those at the bottom of this blog for you to easily find. Now, Let’s get to this epic pot roast recipe.
Let’s get back to the best fall harvest pot roast so you can grab the ingredients and get this on your plate ASAP!
Best Fall Harvest Pot Roast Ingredients
Like I said before, I kept my ingredients super simple because they bring all the flavor you could ever want in each bite. I was able to source my chuck roast from Hip Well Ranch, a local farm here in Idaho offering all natural, grass fed and finished beef, along with chicken and pork. Picked up the rest of the ingredients at Lark and Larder, “a neighborhood market offering local and regional products from farmers, producers, artists and makers.” I snagged a bottle of brooks broth and poured a bit of our Scoria wine for our pot roast.
You are welcome to double or triple the meat seasoning so that you really coat the meat. I like to make sure the meat gets fully covered and then save extra to sprinkle on top.
Meat Seasoning
- 4 tsp onion powder
- 4 tsp garlic powder
- 4 tsp sea salt
- 4 tsp ground pepper
- 4 tsp Herbes de Provence
Mixed all of the items in a bowl and mix til evenly combined. Set aside until ready to use. Make sure meat is at room temperature & then season it on all sides. Extra seasoning can be kept to top the dish before cooking.
Pot Roast Ingredients
- 3-3.5 lbs beef chuck roast
- 4 Tbs extra virgin olive oil, avocado oil or butter
- 2 lbs potatoes
- 1 large onion diced into large pieces
- 4-6 large carrots scrubbed and roughly chopped into thick slices
- 4-6 large celery stalks roughly chopped into thick slices
- 2 cups bone broth
- Optional** but highly recommend 1/2 cup red wine
- 3 Tbsp Worcestershire sauce
Pot Roast Prep
Take your meat out and allow it to sit at room temperature while you prep the rest of the ingredients. I like to roughly chop my veggies so that they are all in different, yet similar size shapes. The celery I do like to slice that in thinner slices, just because of personal preferences. I personally don’t love a full mouth full of celery, but you might. So feel free to chop your veggies how you would like. You can also swap vegetables out for other root veggies, squash, etc. You really can’t go wrong with the vegetables you put with the chuck roast.
Once you have the vegetables chopped, I like to set them aside and start on the meat. I place a big piece of parchment paper down on a cutting board or the counter. I then like to pour the meat seasoning on the paper and roll the meat in it. Make sure that each side of the chuck roast gets coated with the seasoning. Once fully coated set the meat aside and keep the remaining seasoning for later.
Preheat the oven to 400 degrees Fahrenheit
In a large skillet, I like to use my le creuset, heat until hot and butter is melted or oil is sizzling. Start searing the meat on all sides. Only 2-3 minutes each side to get the perfect sear.
Remove meat from the pot and set it aside. Add the broth, red wine, Worcestershire sauce to the pot and stir. Place the meat back in & pour the onions, potatoes, and carrots around the meat. Sprinkle remaining seasoning on top and cover with lid.
Roast at 400 for 2 hours and then decrease temperature to 250/275 and allow to roast for 2-3 hours depending on the thickness of your roast & how tender you like it to be. I like mine to be fork tender so I left mine in until I could easily shred it with a fork.
How To Serve Your Pot Roast
I serve my pot roast on it’s own. Honestly I don’t think it needs anything else. My husband does occasionally warm up some rosemary sourdough bread and pair it with dish. He says the sauce is just too good to let it go to waste. You could also have a small green salad or fresh arugula. Personally, I don’t think this best fall harvest pot roast could get any better. I always love getting feedback on my recipes and love hearing from you, so be sure to leave a comment or two below.
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Local Farms I Used For This Pot Roast Recipe
The Best Fall Pot Roast
Equipment
- Le Creuset Pot
Ingredients
Meat Seasoning
- 4 tsp onion powder
- 4 tsp garlic powder
- 4 tsp sea salt
- 4 tsp ground pepper
- 4 tsp Herbs de Provence
Pot Roast Ingredients
- 3 -3.5 lbs Beef Chuck Roast
- 4 Tbsp Extra Virgin Olive Oil, Avocado oil or butter
- 2 lbs potatoes cut into fourths
- 1 large yellow onion diced
- 4-6 Carrots
- 4-6 Celery Stalks
- 2 cups bone broth
- 1/2 cup Red Wine *****Optional but highly recommend
- 3 Tbsp Worcestershire Sauce
Instructions
- Make the seasoning mix and set aside. Make sure meat is at room temperature & then season it on all sides. Extra seasoning can be kept to top the dish before cooking.. Roughly cut up all the vegetables and set them aside to add to the skillet once meat is seared..In a large le creuset skillet heat until hot and butter is melted or oil is sizzling. Start searing the meat on all sides. Only 2-3 minutes each side to get the perfect sear..Preheat oven to 400..Remove meat from the pot and set aside. Add the broth, red wine, Worcestershire sauce to the pot and stir. Place the meat back in & pour the onions, potatoes, and carrots around the meat. Sprinkle remaining seasoning on top and cover with lid..Roast at 400 for 2 hours and then decrease temperature to 250/275 and allow to roast for 2-4 hrs depending on the thickness of your roast & how tender you like it to be. I like mine to be fork tender so I left mine in until I could easily shred it with a fork.
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