1 4-5 pound chuck roast
3 tablespoons of olive oil
4 tablespoons all-purpose flour, divided
2 tablespoons of kosher salt or seasoning salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons dried parsley
1/2 teaspoon celery seed
2 tablespoons of butter
2 yellow onions, chopped
1 green bell pepper, chopped
3 cloves garlic, smashed
3-4 cups of beef broth
2 tablespoons Worcestershire
1 tablespoon brown sugar
3 sprigs fresh thyme
1 sprig fresh rosemary
3-4 large carrots large rough chopped
3 stalks celery, rough chopped
2 cups green onions, white and green parts rough chopped (3-4 onions)
4-5 medium Yukon Gold potatoes, cut into 1 1/2-inch pieces
- Heat olive oil in a large Dutch oven. Evenly distribute the seasoning on all sides of the chuck roast with all of the seasonings.
- Add the roast to the skillet and sear it on all sides until a nice brown crust forms.
- Place the chuck roast in the slow cooker. Add the onions, celery, carrots, chopped garlic and rosemary sprigs on top of the roast.
- Prepare the brown gravy according to package directions. Pour the gravy over the top of the vegetables and the roast. Add the red wine, and Worcestershire sauce into the slow cooker.
- Turn the heat to low for 8 hours, or high for 6 hours.
- Arrange a rack in the middle of the oven and heat to 325°F
- In a small bowl combine all seasonings.
- Season the roast with 2 tablespoons of the seasoning mixture. Sprinkle the flour over the entire roast until evenly coated. There should be a little excess flour. Save and put to the side.
- Heat the oil in a 7-quart Dutch oven over medium-high heat until shimmering. Add the roast and brown on all sides, including the ends, about 4-5 minutes per side. Once browned, transfer the roast to a large plate and set aside.
- Reduce the heat to medium and add the yellow onions and bell pepper. Add remaining seasoning mixture when vegetables begin to soften. Sauté until edges begin to brown, about 3-4 minutes.
- Deglaze the Dutch oven with the broth and scrape up the browned bits from the bottom. Add the Worcestershire
- Add the garlic, thyme, rosemary, and Worcestershire sauce. Return the meat and any juices to the Ditch oven or pan.
- Cover and place in the oven. Braise for 2 hours. The meat should appear tender, but will not be falling apart yet.
- Remove roast from the oven, uncover, and skim off as much fat as possible from the sauce. Take a few tablespoons of the sauce and combine it with the reserved flour from earlier. Mix until smooth and add back into the pot. Nestle the carrots, potatoes, and green onions into the braising liquid around the roast. Cover again, return to the oven and braise until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more.
- Transfer the roast to a large bowl and shred it into large pieces with 2 forks, if desired. Set aside. Remove and discard the herb stems.
- Transfer a cup of the sauce and 3-4 pieces of potato to a blender or a food processor and puree until smooth. Pour the puree back into the pot. Taste for seasonings.
- Add the shredded pieces of meat to the pot and gently stir to coat in the gravy.
- Serve the pot roast. Serve the pot roast over steamed rice or buttered egg noodles.
- Prep Time: 20
- Cook Time: 4 hours
- Category: ALL RECIPES BEEF MAIN DISHES
- Method: Oven
- Cuisine: American
Keywords: pot roast recipe, easy pot roast, Dutch oven pot roast