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This Easy Pot Roast recipe is one of my husband’s favorite recipes that I’ve made so far! It’s going to be one of our go-to recipes for this winter, and I’m already looking forward to the next one I create! If you haven’t tried pot roast, then you’ll definitely want to make this recipe! It’s cozy, warming, and nourishing. It is a perfect recipe for cold nights!
Nutritional benefits of this recipe
- I always recommend grass-fed meat! Grass-fed chuck roast (and beef in general) is one of the richest sources of bioavailable iron, zinc, b-vitamins, lysine, glutamine, selenium, etc. It’s fantastic for gut health, skin, hormone balance, muscle health, etc. And of course, it’s high in protein which is an essential macronutrient that is filling and great for blood sugar balance.
- Onion and garlic are naturally antimicrobial and antibacterial, so they support gut health and immune health (and remember, over 70% of our immune system is in our gut!)
- Carrots and sweet potato are rich in vitamin A, carotenoids, and vitamin C which are great for eye health, immune health, heart health, etc.
Ingredients for Easy Pot Roast
Chuck roast – I highly recommend purchasing a grass-fed one for optimal health benefits.
Onion – or several large shallots
Garlic – I definitely recommend fresh minced garlic.
Carrots
Potatoes – any kind of potatoes that you want, cut into 2″ pieces – or even just throw in baby potatoes.
Sweet potato
Fresh herbs: thyme sprigs, rosemary sprigs, and oregano sprig if desired.
Dried bay leaf
Salt, pepper
Tallow (grass-fed) or avocado oil for cooking
Method for Easy Pot Roast
- Preheat a large 6-quart Dutch Oven to medium-high heat with tallow or avocado oil.
- Generously salt and pepper the chuck roast. I did 1 tsp salt on each side (2 tsp total) and multiple grinds of black pepper on each side.
- Lay the roast in the preheated, oiled pot and sear for 3-4 minutes until browned. Flip over and sear another 3-4 minutes. Then, using tongs, pick up the roast and place the sides into the hot pan to sear the sides for 15 seconds each. Repeat for each side. This just helps lock in the juices. Remove the roast from the pan and set aside.
- Preheat the oven to 275ºF.
- Add chopped onion and more tallow/oil if needed and cook until browned, about 5 minutes or so, stirring often. Then add garlic and cook 30 seconds.
- Deglaze the pan with about 1/4 cup broth.
- Move the onion and garlic to the edges. Put the meat back into the center of the pot, and place the chopped carrot and potatoes around/on top.
- Pour enough broth to cover the meat halfway. Place the top onto the Dutch Oven and place in the oven. Bake for 3 hours, or longer if the chuck roast is more than 3 lbs. Generally speaking, about 1 hour per lb of meat. It’ll be tender and ready when the center is about 190-210ºF. I took mine out at 208ºF and it was perfect!
- Remove the bay leaf and other herbs and throw away.
- Using two forks, shred the meat into bite-sized pieces. Mix everything together to get it all incorporated, including the onion and garlic at the bottom of the pan.
- Enjoy!
Modifications
- Switch up the veggies if desired. Using fennel would be amazing! That’s what I’m going to do for my next pot roast recipe. Other veggies that would be delicious are leeks, bok choy, shallots, red beets, or even adding kale during the last 30 minutes or so. I’ll be posting another recipe soon using some of these other vegetables.
- Use dried herbs instead of fresh if you don’t have the fresh ones on hand – Just sprinkle a teaspoon of dried herbs on top after adding the broth.
Other recipes you’ll love
Rigatoni with Venison Spaghetti Sauce
I hope you love this Easy Pot Roast! Please be sure to leave a comment and rating if you try it out. I would love to know what you think!
PrintEasy Pot Roast
- Prep Time: 20-25 minutes
- Cook Time: 3 hours
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop, Oven
Ingredients
2 Tbsp tallow or avocado oil
3 lbs boneless chuck roast (use grass-fed if you can!)
2 tsp salt
Fresh cracked black pepper
1 large onion, roughly chopped
5 large garlic cloves, minced
3 large carrots, peeled and cut into 2” slices
2 small potatoes, cut into 2” pieces
1 small sweet potato, cut into 2” pieces
About 4 cups broth (32oz)
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
1 sprig fresh oregano (optional)
Instructions
- Preheat a large 6-quart Dutch Oven to medium-high heat with tallow or avocado oil.
- Generously salt and pepper the chuck roast. I did 1 tsp salt on each side (2 tsp total) and multiple grinds of black pepper on each side.
- Lay the roast in the preheated, oiled pot and sear for 3-4 minutes until browned. Flip over and sear another 3-4 minutes. Then, using tongs, pick up the roast and place the sides into the hot pan to sear the sides for 15 seconds each. Repeat for each side. This just helps lock in the juices. Remove the roast from the pan and set aside.
- Preheat the oven to 275ºF.
- Add chopped onion and more tallow/oil if needed and cook until browned, about 5 minutes or so, stirring often. Then add garlic and cook 30 seconds.
- Deglaze the pan with about 1/4 cup broth.
- Move the onion and garlic to the edges. Put the meat back into the center of the pot, and place the chopped carrot and potatoes around/on top.
- Pour enough broth to cover the meat halfway. Place the top onto the Dutch Oven and place in the oven. Bake for 3 hours, or longer if the chuck roast is more than 3 lbs. Generally speaking, about 1 hour per lb of meat. It’ll be tender and ready when the center is about 190-210ºF. I took mine out at 208ºF and it was perfect!
- Remove the bay leaf and other herbs and throw away.
- Using two forks, shred the meat into bite-sized pieces. Mix everything together to get it all incorporated, including the onion and garlic at the bottom of the pan.
- Enjoy!
Equipment
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