Pot roast is an American favorite. While this recipe is not technically demanding it does take a fair bit of time, which makes it perfect for a nice Sunday supper (plus you can have leftovers for the first half of the week!) It’s a surprisingly lean recipe that turns a “lesser” cut of meat into a melt in your mouth crowd pleaser. The mushrooms cook down a substantial amount, so if you’re a big mushroom fan you’ll want to double the amount that the recipe calls for. You could also add two small potatoes to the mix if you were so inclined.
If you don’t have a dutch oven you could use a slow cooker for this recipe, but make sure not to skip the meat browning step on the stove first. Those browned bits will bring mountains of flavor! You’ll want to cook this on medium for 8-9 hours.
Perfect Pot Roast
3-5 pound chuck roast
salt and pepper to taste
1 tablespoon Coleman’s Hot English Mustard powder
2 tablespoons vegetable oil
1 large onion, halved
8 oz button mushrooms, sliced thin
4 large carrots, peeled and sliced into 2″ pieces
4 cups (1 quart) of beef broth
2 large sprigs rosemary
- Preheat oven to 250°F. Cover the chuck roast with salt, pepper, and the mustard powder. In a large dutch oven or oven safe lidded pot warm the vegetable oil up over medium high heat. Add the seasoned chuck roast and brown on each side, for 2-3 minutes a side. Remove the roast from the pot and set aside.
- Add the onion, mushrooms, and carrots. Stir and cook for 5 minutes, or until the vegetables begin to soften. Add a splash of the beef broth to prevent anything from sticking to the bottom of the pan and burning. Return the roast to the pan and add the remaining broth and the rosemary. Cover.
- Put the covered pot into the oven and cook for 4-5 hours, or until the roast is fall apart tender. If you have a 5 pound roast you may need to go for 6 hours.