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.
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!
The Best Pot Roast
Equipment
- Le Creuset Pot
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
Instructions
- 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.
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