Cooked - Pot Roast

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pot Roast

6.0

3.5 lb chuck roast, cut into chunks

Salt, pepper, and garlic powder

1 tbsp avocado oil

2 large onions, chopped

5-7 garlic cloves, whole

1 tbsp tomato paste

1 tbsp beef-flavored Better Than Bouillon (or substitute with 4 cups beef broth)

4 cups water (omit if using broth)

1 sprig rosemary

1 sprig thyme

1 lb baby potatoes

1 lb baby carrots

3 bay leaves

1 tbsp cornstarch

½ cup cold water

Season the Roast: Season the chuck roast chunks with salt, pepper, and garlic powder.
Sear the Meat: In a Dutch oven, heat 1 tbsp of avocado oil over high heat. Sear the roast on all sides until well-browned, then remove and set aside.
Cook the Veggies: Reduce the heat to medium. Add chopped onions and whole garlic cloves to the pot. Cook for about 5 minutes, until they begin to soften.
Add Tomato Paste & Bouillon: Stir in the tomato paste and beef Better Than Bouillon. Cook for another 3-5 minutes, allowing the flavors to blend.
Add Broth or Water: Pour in 4 cups of water (or broth if using).
Add Herbs & Veggies: Place the rosemary, thyme, baby potatoes, and baby carrots in the pot. Add the seared roast and bay leaves.
Bake: Cover and bake in a 350°F oven for approximately 3-4 hours, until the roast is fork-tender.
Make the Gravy: Remove everything from the pot. In a small bowl, mix 1 tbsp cornstarch with ½ cup cold water. Stir this mixture into the pot liquid over medium heat until it thickens.
Serve: Serve the pot roast hot with the thickened gravy, mashed potatoes or rice and enjoy!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions👨‍👩‍👧‍👦Family DinnerHoliday Meal

Season🔁Year-round

DifficultyMedium ⏰ 3h

Created 6 weeks ago

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