Are you ready for THE* perfect pot roast? Tis’ the season for warm, wonderful, one-pot comfort foods. Let me show you how to make the most delicious meal ever. This pot roast comes together so effortlessly and will have your home smelling incredible. I seriously live for the easy meals that use real, whole ingredients and can cook on their own without a lot of attention needed by me.

The best pot roast coming together to create a delicious, warming meal. Simple ingredients yet packed with flavor. #potroast #recipe

Pot Roast Seasoning

This seems too simple but you will place 2 teaspoons of each seasoning in a bowl. Why not keep them all equal?
– Onion powder
– Garlic powder
– Sea salt
– Ground pepper
– Herbes de Provence

Pot Roast in the Oven

– 2.5/3 lbs beef pot roast/ chuck roast
– 2 Tbs avocado oil or butter
– 2 lbs potatoes ( white, red, sweet) or sub butternut squash
– 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 Kettle and Fire bone broth
– Optional** but highly recommend 1/2 cup red wine
– 3 Tbsp Worcestershire sauce

Make the seasoning mix and set it 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.
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In a large skillet heat the le Creuset until hot and butter is melted or oil is sizzling. Start searing the meat on all sides. Only 2-3 minutes on each side to get the perfect sear.

Pot Roast Oven Prep

Preheat oven to 400.
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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.
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Roast at 400 for 30 minutes and then decrease the temperature to 250/275 and allow to roast for 3-5 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.
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If your vegetables are cut smaller, leave them out and allow the meat to cook on its own for a bit before adding. This will make sure they don’t overlook and become mushy.

Mmmmm it’s the perfect weather for one-pot cooking. This is sure to have your house smell incredible as it cooks.
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Enjoy!

McKenzie

The Best Pot Roast

Are you ready for The* Best Pot Roast you've ever made or better yet, tasted? Grab this recipe asap and get it on your plate!

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Prep Time 10

Cook Time 4

Servings: 6 servings

Course: dinner, Main Course

Ingredients Equipment Method

Ingredients

Pot Roast Seasoning

2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Sea Salt
2 tsp Ground Pepper
2 tsp Herbes de Provence

Pot Roast Ingredients

2.5/ 3 lbs Beef Pot Roast/ Chuck Roast
2 Tbsp Avocado oil, butter or ghee
2 lbs Potatoes (white, red, or sweet) or sub Butternut squash
1 large Onion diced into large pieces
4-6 large Carrots roughly chopped into thick slices
4-6 large Celery stalks roughly chopped into thick slices
2 cups Broth highly recommend Kettle & Fire

Optional**** but hightly recommend

1/2 cup Red wine alcohol burns off in cooking and enriches the flavors
3 Tbsp Worcestershire sauce

Equipment

Le Creuset Pot

Method

Make the seasoning mix and set it 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..In a large skillet heat the le Creuset until hot and butter is melted or oil is sizzling. Start searing the meat on all sides. Only 2-3 minutes on 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 30 minutes and then decrease the temperature to 250/275 and allow to roast for 3-5 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.
If your vegetables are cut smaller, leave them out and allow the meat to cook on its own for a bit before adding. This will make sure they don’t overlook and become mushy.