It’s about to be Fall which means I’m anxiously awaiting the opportunity to make my favorite pot roast recipe. My favorite thing about this pot roast recipe is it encourages interacting with my Atlanta community. I buy my chuck roast from Evergreen Butcher & Baker in Kirkwood, the veggies I source from my favorite Farmers Markets, and the bread I make from my sourdough starter given to me by a classmate at school. This bowl of soup is a direct result of being engaged in and supporting the small businesses around me that I love so dearly. However, it’s totally possible (and highly encouraged) to shop at your favorite grocer- typically you can find chuck roast on sale outside of “soup season” and have a delicious stew that lasts all week.
This pot roast recipe is heavy on seasoning and flavor. The beginning of this recipe is very hands-on because we are working on building layers of flavor, but then when it’s time to finish cooking her off, she slides gently into the oven and you forget about her for 120 minutes. It’s not a bad trade-off.
This is also not a dish that I typically try to squeeze in when I find myself insanely busy. It’s a little involved and one of those great recipes to do on a Sunday afternoon for Sunday supper, and it’s also a great recipe to have the children get involved as little sous chefs! I know a lot of us are stuck at home right now, and if you’re in need of a little comfort, I think this pot roast recipe will really lift the spirits of your household.
It’s also a great recipe if you’re craving a little quiet. Whenever I seem to make this for our friends, there is nothing but the sound of slurping, bread dunking, and chewing that fills the room for 20 minutes while people happily scarf down their bowl before moving onto seconds.
As a note, this pot roast recipe is made in a dutch oven on top of a gas burning stove. I don’t own a crockpot but I imagine the cooking time would be roughly the same. You will just need a separate pan to saute the onions and brown the beef.
- 2 quarts Low Sodium Beef Broth
- 2 tsp corn starch
- 1 tbsp Black Pepper ground
- 1 tbsp olive oil
- 4-6 lbs Chuck Roast
- 2 medium white onions sliced
- 1/4 cup A-1 Steak Sauce
- 1 packet Hidden Valley Ranch Dressing Powder
- 1.75 lbs Yukon Gold Potatoes cut into quarters
- 1 lb carrots diced
- 1/2 lb celery diced
- 1 cup parsley chopped
- salt & pepper as needed
In your dutch oven over medium-high heat, add 2 quarts of beef broth, corn starch, and your black pepper stir and cover then reduce the liquid by about half. We are looking for a thicker consistency and a more concentrated flavor. Remove to a separate pot and set aside for later.
Preheat oven to 375°F.
In the dutch oven again over medium-high heat, add olive oil and bring to temperature. Season your chuck roast with salt and pepper and sear the chuck roast on all sides until each side has a nice golden-brown crust. Remove chuck roast from heat and set aside.
To the pan, reduce heat to medium and add your onions. Saute until browned. When browned add your A-1 sauce and ranch packet. Stir together.
Place the chuck roast back into the dutch oven on top of the onions and add your beef broth back in. Stir together. The chuck roast should be slightly exposed on the top, don't worry if the liquid doesn't cover it all the way.
Cover your dutch oven with a lid and bake for 90 minutes. After 90 minutes add your potatoes, carrots and celery. Return back to the heat with lid and bake for an additional 45 minutes. Meat should be fork tender and the potatoes should be soft.
Top with fresh parsley and serve with crusty bread and nice red wine.