Incredible Pot Roast
I have perfected the most flavorful, tender, easy pot roast!
And I’m not being dramatic when I say this will change your life. Your home will smell amazing, and with a variety of uses, this will be a meal-prep staple.
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Incredible pot roast
Makes 8 Servings | Prep Time: 30 Minutes | Cook Time: 3.5 Hours
• 4-5 lb chuck roast
• 4 tsp salt
• 2 tsp black pepper
• 1 tbsp ghee, avocado, or olive oil
• 1 c red wine
• 1 c beef broth
• 1 can (6oz) tomato paste
• 6 garlic cloves, minced
• 1 cup yellow onion, diced
• 5 sprigs fresh thyme (or 1 tsp dried)
• 1 sprig fresh rosemary (or 1 tsp dried)
• 6 carrots, peeled and chopped to 3”
• 1.5 lb mixed baby potatoes
1) Preheat your oven to 325 F. Generously salt and pepper your Chuck roast, both sides. I use about a tsp per pound of salt and 1/2 tsp pepper per pound.
2) Warm a dutch oven on medium-high heat then melt your oil of choice. Brown the beef for 5-6 minutes on each side.
3) While the beef browns, in a medium bowl, add the wine, beef broth, tomato paste, and garlic. Whisk together then pour over the browned beef. Add the diced onion, thyme, and rosemary.
4) Cover with the lid and bake for 1.5 hours.
5) Remove from oven and add the carrots and potatoes. Return to oven, without the lid, and bake for another 1.5 - 2 hours. It is ready when the carrots and potatoes are fork-tender. NOTE: If you have a gas or convection oven, leave the lid ON except for the last 30 minutes to avoid loosing too much liquid.
Ideal for meal prep:
This is a great meal prep because the beef can be used in multiple, unique ways! Find the recipes lower in this post
- Make a large batch and freeze a few portions for quick meals.
- Serve as is with a side salad and some sourdough to soak up all that delicious sauce.
- Make incredible tacos with the beef and sauce, almost like a birria taco
- Make a breakfast skillet with the potatoes, beef, and gravy. Add a fried egg, fresh cilantro and onions, and sour cream.
- Use in a delicious grain bowl
Recipe Notes:
What wine is best? Merlot or Cabernet Sauvignon is usually a safe choice. Port wine is good for a sweeter touch. Sometimes I even use a chardonnay (white wine) since I use that a lot in my chicken recipes. All have been delicious!
Look for a wine that is at waist level on the shelves and you should be good (top shelf is too expensive to cook with, lower shelves are usually junk). I personally use Cupcake Vineyard brand.
And since we don't drink alcohol, it often sits in my fridge for months until I use it up for various recipes.
Are there any substitutions for the wine? Yes, you can use red wine vinegar or increase the broth. The wine, however, helps tenderize the meat even more and adds such a unique depth of flavor. If you are worried about the alcohol, it cooks out by the time this is serves.
What if I don’t have a Dutch oven? I didn’t either until recently (this was actually the inaugural dish for mine!) Instead, you could do this in a large sauce pot or roasting pan. If you’re looking to buy a Dutch Oven, watch Amazon for sales/coupons and warehouse deals. Costco and Aldi often have good deals on them as well. I got this Oyster White Lodge Dutch oven on Prime Day for just $35!
Could this be made in a slow cooker or instant pot? Sure can! That’s how we grew up making this. For what it’s worth though, we did a side-by-side comparison at Christmas of Dutch oven vs Instant Pot and the texture and flavor development were far superior in the Dutch oven method. But in a pinch, here are the variations:
Slow cooker: 5-6 hours on high, 8-10 hours on low. And probably just add the carrots and potatoes from the beginning, but you’d need to experiment with that.
Instant pot: 1.5 hours on high, natural pressure release for 10 minutes then release the vent. Again, just add the carrots and potatoes from the beginning.
Leftover pot roast tacos
Makes 1 Serving | Prep Time: 5 Minutes | Cook Time: 5 Minutes
2 Siete almond flour tacos
1/2 tsp avocado oil
1/2 cup shredded cheese
1/2 cup leftover pot roast
1 tsp yellow onion, diced
1 tsp fresh cilantro, chopped
1 radish, thinly sliced
1/4 lemon or lime
Heat a skillet on medium heat for about 3-5 minutes until it’s nice and warm, then throw down a little avocado oil to coat the pan. (This is the trick to making stainless steel nonstick - warm pan, cold oil).
Cook your tortillas in warm oil for 30 seconds on each side and set aside. Add more oil if needed between tortillas.
For each tortilla, throw 1/4 cup of cheese down on the center of the skillet then top with a cooked tortilla. Assemble your filling on half the tortilla (leftover pot roast with the juices, fresh yellow onion, cilantro, radish, lemon juice).
When the cheese is nice and crispy (about 1 minute), fold the tortilla in half over the filling and serve!
Leftover pot roast breakfast skillet
Makes 2 Servings | Prep Time: 5 Minutes | Cook Time: 10 Minutes
Leftover Potatoes
Leftover Pot Roast
5 eggs
Shredded cheddar cheese
Pico de gallo (1 roma tomato, 1/4 red onion, 1 tbsp fresh cilantro, 1/2 lime, salt & pepper to taste)
Sour cream
Avocado
Fresh Limes
1) Heat up a skillet on medium heat for about 3-5 minutes till it’s nice and warm then throw down a little avocado oil or ghee to coat the pan.
2) Slice your cold, leftover potatoes in half and lay them flat side down in the skillet. Then just leave them alone for 5-10 minutes to warm up and brown. Half way through, add your cold leftover pot roast on top of the potatoes to warm up.
3) In a separate skillet make eggs to your liking, scrambled and sunny-side up are both delicious here!
4) While those all cook, prep your toppings.
5) Once the potatoes are crispy and pot roast is warmed through, assemble your skillet. Add your cooked eggs, cheese, sour cream, pico, and some fresh sliced avocado. Squirt with some lime juice, and season with fresh cracked pepper. Serve immediately and enjoy!
Pot Roast Grain Bowl with Chimichurri and Cilantro Lime Rice
Makes 2 Servings | Prep Time: 10 Minutes | Cook Time: 20 Minutes
For the chimichurri:
6 sprigs cilantro
6 sprigs parsley
1 lime zested and juiced
2 cloves garlic
1-2 tbsp olive oil
Salt and pepper to taste
For the cilantro lime rice
1 cup jasmine or basmati rice
1.5 cups water
2 tbsp salted butter
1 lime zested and juiced
2 tbsp cilantro finely chopped
1 tsp salt
For the rest of the dish:
10 Brussels sprouts, halved
Leftover roasted carrots
Leftover pot roast
Pistachios
Make the chimichurri: Blend ingredients to make a smooth dressing. (This is reason 152 why I’m obsessed with my Vitamix immersion blender.) Alternatively you can finely chop the dry ingredients then mix in the wet.
Prepare the rice: Make your rice however you like (I use a rice cooker). Once the rice is done, fold in the remaining ingredients and you’re done with that!
Roast the veggies: Lay your Brussels sprouts on a baking sheet and coat with oil (I have a sprayer of avocado oil), lightly salt and pepper. Either air fry for about 8 minutes or bake at 375 F for 12 minutes. Add the leftover carrots half way through to reheat.
Assemble your plate: Divide the rice across 2-3 plates. Top with the Brussels, carrots, and warmed up leftover pot roast. Drizzle with chimichurri and top with pistachios.
Enjoy every single bite of big flavor!!
