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Simple Pot Roast

Recipe by My Sweet Mom, Cathy Potts

Serves Three-Five

The Ingredients

  • 2 lb boneless beef chuck roast

  • 2 tsp EVOO

  • S+P, to taste

  • 10 large carrots, halved

  • 2 yellow onion, sliced

  • Add to the dutch oven roughly 3-in of water, beef bone broth, or red wine

The Instructions

  • Preheat oven to 325ºF.

  • Heat a medium skillet (or dutch oven) over medium heat. Add 2 tsp of EVOO to pan. Wait for the oil to shimmer, and then add the roast to the skillet. Sear all sides of the roast for 1 minute or so until it is browned.

  • In a dutch oven, add the seared beef roast and arrange the vegetables around it. Pour in 3-inches of broth/wine/water.

  • Roast for 4-6 hours. Serve with Cauliflower Mashed Potatoes & dig in!


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