How to make Amazing Pot Roast

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Wash the meat with lime juice, salt, and cold water.

Pat dry the meat with a paper towel to remove excess water.

Season the meat generously with Montreal steak seasoning, black pepper, garlic powder, onion powder, and sea salt on both sides.

Let the seasoned meat sit for at least 12 minutes to absorb the flavors.

Dust flour over the meat to help thicken the broth and create a crust when seared.

Chop the vegetables: peel and cut the Yukon Gold potatoes, chop the celery, carrots, onion, and tomato, and mince the garlic.

Sauté the garlic, onion, and celery in olive oil until fragrant.

Sear the seasoned and floured meat in the Dutch oven until golden brown on all sides.

Add the chopped vegetables and mushrooms to the pot around the meat.

Pour in the beef broth and add the beef bouillon, red pepper chili flakes, and herbs de Provence.

Cover the Dutch oven and place it in the oven to cook until the meat is tender, or alternatively, cook on the stovetop or in a slow cooker.

Check occasionally and add more broth if needed.

Once done, let the pot roast rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary