Author: Susanne at Dish With Me
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Who doesn’t love a Pot Roast? The wonderful homey aroma wafting through the house? This recipe for my Savory Pot Roast is made using a slow cooker, but can also be cooked in the oven or on the stovetop. Whatever you prefer.
This classic dish is hearty, filling and can feed a houseful, or give you left overs to use during the week. And you don’t have to eat the same thing twice, you can completely change it up. You can use the shredded roast for tacos, burritos, a soup, or a barbeque sandwich. That’s just to name a few ideas. The left over veggies can be used to make a pot pie, soup, or simply as sides for another main course. Let your imagination run wild!
The most beautiful part of this tasty concoction, besides the flavor, is that there is very little effort required to create this comforting meal. Are you ready? We are going to take a tough chuck roast and turn it into fall apart tender bites of succulent roast beef full of that wonderful umami flavor most of us love! Come on, come dish with me!
Some people simply use water as the liquid to cook a roast. I use beef bone broth as it serves to add another lovely beefy layer of flavor.
For this recipe, we will not grate the garlic, instead, we will use an entire pod/bulb/head of garlic, peeling each individual clove and then leaving each clove whole when adding to the pot. Just try it, you won’t be sorry.
Potatoes tend to fall apart fairly easily when cooked in liquid, so leave them on the bigger side when cutting them up, OR, use unpeeled baby potatoes. Also, wait an hour to add them to the pot. If using a slow cooker, add them after an hour and make sure the slow cooker is turned down to low.
If using an oven, cook at 300°F for 4 to 5 hours, or until everything is tender.
If you opt to cook on the stovetop cook on a setting between low and medium low for 4 to 5 hours, or until everything is tender.
I like to add my seasonings during the browning process. Many dried herbs are a little crunchy, so adding them during the browning process helps soften them up. And this All-Clad slow cooker (paid link) HAS A BROWNING FEATURE! Yes, you can brown and slow cook all in the same pan! I personally have this slow cooker and it is my pride and joy in the kitchen. Is it expensive? Yes. Very. At least, as far as I’m concerned it is, BUT, to me, it was worth every single penny. I’ve told my family that I think it has magical properties as every single thing I have ever cooked in it has turned out amazing!
Whichever method of cooking you choose, be sure to first season the meat with salt and pepper, cover in cornstarch and then brown in EVOO and butter.
My recipe for The Best Roasted Garlic would be AMAZING with bread and butter with this dish.
SAVORY POT ROAST
- 3.5 to 5 lb Chuck Roast Cut into bite sized pieces
- 2 teaspoons Kosher salt or to taste
- 30 grinds freshly ground black pepper or to taste
- 1/2 cup cornstarch use more, if needed
- 4 Tablespoons EVOO
- 4 Tablespoons butter
- 32 ounce carton of beef bone broth
- 1 Tablespoon beef broth base Orrington Farms, Amazon
- 3 bay leaves dried
- 1 Tablespoons herbs de Provence dried
- 1 teaspoon parsley flakes dried
- 1 teaspoon thyme leaves dried
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 sprigs fresh rosemary or 1 tsp dried
- 1 Tablespoon Cavender's seasoning Amazon
- 6-8 red, Yukon gold potatoes, or a 1.5 lb bag of unpeeled baby potatoes
- 1/2 to 1 bag baby carrots halved
- 2 large yellow onions diced into bite sized pieces
- 2 ribs celery strings removed, finely chopped
- 16-24 ounces button or portabella mushrooms cut in half, thirds or fouths if large
- Cut chuck roast into bite sized pieces, removing any large pieces of fat. Leave some fat because that helps make it tender and also more flavorful
- Salt and pepper the pieces of chuck roast.
- Add cornstarch to a zip-lock bag. Add beef in batches to the bag and shake to coat the meat. Use more corn starch, if necessary.
- In a pot on medium-high heat, add butter and EVOO
- Once butter is melted, add beef to the heated pan and brown on all sides. This should take 3 to 5 minutes. Work in batches, if necessary, adding more oil and butter, if needed. The beef will brown better if the pan is not overcrowded.
- Once all beef is browned, transfer to a slow cooker, or the pot that will be used in the oven or on the stovetop. Be sure to include any juices from the browning pan.
- Once the pieces of roast are transferred, add the spices.
- Add the broth
- If using a slow cooker, cook on high for 1 hour. At the 1 hour mark, add all veggies, cook for one additional hour on high, then reduce heat to low and cook for an additional 4 hours, or until everything is tender when pierced with a fork. Keep covered with a lid.
- If using the stovetop, cook covered with a lid on temperature between medium and medium high for one hour. After1 hour, add all veggies, then lower the heat to medium low and cook for an additional 4 hours, or until everything is tender when pierced with a fork.
- If using oven, cook covered with a lid on 375° for one hour and then reduce temperature to 300°F for 4 additional hours, or until tender.
- No matter the cooking method, be sure to check on your roast periodically to ensure there is enough liquid to cook properly. If your roast runs out of liquid, your entire meal could burn. This is more likely to happen when cooking on a stovetop.
- Take a little taste test about midway through the cooking process to check the seasonings. This would be a great time to add more Kosher salt, if needed.