Print

The Best Pot Roast Recipe

  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6

Ingredients

Scale
  • 1 3-4 lbs chuck roast
  • 3 teaspoons salt (or about 1 teaspoon per pound of meat)
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 dried bay leaves
  • 2 tablespoons coconut oil (or oil of choice)
  • 1 small yellow onion, quartered
  • 8 oz package sliced baby bella mushrooms (optional)
  • 45 butter potatoes quartered (or halved, depending on how big they are)
  • 3 cloves garlic, crushed
  • 4 carrots peeled and quartered
  • 1 recipe of homemade cream of mushroom soup (or 1 10 3/4 oz canned cream of mushroom soup)
  • 1/4 cup red wine
  • 2 TBS Worcestershire sauce
  • 3/4 cup beef broth (or water)

Instructions

Dutch Oven:

  1. Preheat oven to 325 degrees. 
  2. In a small dish combine 2 teaspoons salt, 1 teaspoon black pepper and 1/2 teaspoon garlic powder. Mix it all together.
  3. Rub the dry mix all over the roast.
  4. Heat the oil in a dutch oven and sear the roast on all sides (about 2 min. per side)
  5. While it is searing, prepare the gravy. Combine cream of mushroom soup, 1/4 cup red wine, and 2 tablespoons Worcestershire sauce. Set aside.
  6. Once meat is seared, remove from dutch oven and add all the veggies. Sprinkle 1 tsp salt and 1 tsp pepper all over the veggies. Mix. Allow them to cook for two minutes while stirring.
  7. Make room for the roast in the middle of the dutch oven and add the meat back in.
  8. Add two dried bay leaves.
  9. Pour the gravy on top of the roast.
  10. Pour the broth (or water) around the roast.
  11. Cover with lid and place in oven for 3 1/2 to 4 hours.The meat should fall apart easily when pierced with a fork.
  12. Serve warm!

Slow Cooker:

  1. In a small dish combine 2 teaspoons salt, 1 teaspoon black pepper and 1/2 teaspoon garlic powder. Mix it all together.
  2. Rub the dry mix all over the roast.
  3. Optional: Sear roast in a skillet over medium high heat (2-3 minutes per side) or, if your slow cooker has a saute function, sear the roast in the Slow Cooker on the saute function. 
  4. While it is searing, prepare the gravy. Combine cream of mushroom soup, 1/4 cup red wine, and 2 tablespoons Worcestershire sauce. Set aside.
  5. Add all the veggies to the slow cooker. Sprinkle 1 tsp salt and 1 tsp pepper all over the veggies. Mix to combine. Make room for roast in the middle and place roast in the slow cooker.
  6. Add two dried bay leaves.
  7. Pour the gravy on top of the roast.
  8. Pour the broth (or water) around the roast.
  9. Cook on low for 5-6 hours or on high for 2-3 hours. The meat should easily come apart when pierced with a fork. 

Notes

If the gravy is not as thick as you like, just remove the roast to a platter and put the dutch oven on the stove. Heat on medium high. In a bowl mix 1/4 cup cold water with 2 teaspoons arrowroot (or 2 tablespoons corn starch), add it to the gravy, mix and allow it to come to a boil.

If you do not have homemade or canned cream of mushroom soup, mix together 10 oz heavy whipping cream with 2 tsp salt. Add red wine and Worcestershire sauce. This is the gravy!

Nutrition