Homemade Pot Roast

Pot roast is an all-time favorite, perfect for family dinners or cozy nights in. Whether you choose the convenience of a slow cooker or the classic style of a Dutch oven, your homemade seasoning blend will infuse the meat and vegetables with incredible flavor.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 6

Total Time 6 20

Course Supper

Cuisine American

Servings Servings

Equipment

1 dutch oven Either one works great
1 Crock-pot

Ingredients

1 batch Pot Roast Seasoning blend
3-4 pound Chuck roast
3 tbsp Avocado oil
3 tbsp Butter
1 Onion, diced
6 cloves Garlic, minced
20-32 ounces Beef stock
1-2 tsp Worstershire sauce
2 pounds Carrots peeled and cut into 2-inch pieces
4-5 stalks Celery cut into 2-inch pieces
1 ½ pounds Potatoes, cubed I like fingerling potatoes
2 Sprigs fresh rosemary optional

Instructions

Slow cooker

Start by patting your chuck roast dry with paper towels. This will help create a nice sear. Rub your homemade seasoning blend all over the roast, making sure to cover all sides.
In a skillet over medium-high heat, add the avocado oil. Once hot, sear the roast for 3-4 minutes on each side until it’s golden brown.
Place the chopped onions, carrots, and potatoes in the bottom of your slow cooker, seasing with a little kosher salt and pepper if you like, toss.
Once your meat is done searing, remove it from the pan and set aside.
To the pan add the butter and the remaining seasoning blend, minuse the bay leaves and onion and cook stirring for 3 minutes.
Add the garlic, worstershire sauce, and beef stock.
Whisk well and remove from the heat.
Pour half of the sauce over the vegetables, top with the chuck roast, and pour the remaining sauce over. Add the bay leaves and rosemary.
Cook on high for 4 to 5 hours or low for 6 to 8 hours.

Dutch oven

Just like with the slow cooker, start by patting your chuck roast dry and season it generously with your homemade seasoning blend.
Preheat your Dutch oven over medium-high heat with avocado avocado oil. Sear the roast for about 3-4 minutes per side until brown. This step locks in flavor and creates a nice crust.
Remove the roast from the Dutch oven and set it aside.
To the dutch oven add the butter and the remaining seasoning blend, minus the bay leaves and onion and cook stirring for 3 minutes.
Add the garlic, Worcestershire sauce, and beef stock. Whisk well.
Add the vegtables and top with the chuck roast. Pushing down so that is it covered.
Cover the Dutch oven with a lid and transfer it to a preheated oven at 300°F (150°C). Cook for about 4-6 hours, or until the meat is tender and falls apart easily.

Keyword pot roast