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Pot Roast

A low-effort one-pan masterpiece of a meal.


3-4 lbs chuck roast
1 T olive oil
1 t butter
2 small onions, quartered
4 cloves garlic, minced

1 cup chicken broth
1 T cider vinegar
1 t dried thyme
1 t dried rosemary
salt & red chili flakes, to taste
1 lb carrots, cut into chunks
1 lb rutabaga or parsnips, cut into chunks
1 lb gold potatoes, cut into chunks

Remove the chuck roast from the fridge, season with salt and pepper, and allow to sit at room temperature for at least a half hour. 

Preheat oven to 325.

When you're ready to start cooking, warm the oil and butter in a large dutch oven over medium high heat.

Sear the meat, about 5 minutes per side, until it is evenly browned, then remove to a plate and let rest.

Add the garlic, onion, herbs, some salt and red chili flakes to the pan and saute for a few minutes.

Pour in the broth and cider vinegar, scraping up any sticky brown bits.

Add the chopped veggies, mix, and bring to a simmer.

Return the beef to the pan, cover, and place in the oven.

After half an hour, lower the temperature of the oven to 300.

Cook for another hour and 15 minutes, then check the meat. If not fully tender, cook for another 15 minutes.

Remove the pan from the oven and allow to rest for 10 minutes before serving.