Mary’s Classic Pot Roast | The Good Stuff with Mary Berg

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can enhance flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder provides similar texture at a lower cost.

Start by bringing out the chuck roast, which should weigh about 1.4 to 1.5 kg.

Dry the roast with a paper towel to ensure a good sear.

In a bowl, combine 2 tablespoons of all-purpose flour with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1.5 teaspoons of kosher salt, 0.5 teaspoon of black pepper, and 1 teaspoon of smoked paprika to make seasoned flour.

Scatter the seasoned flour over the roast, rolling it around to coat it well.

Heat a Dutch oven over medium-high heat and add a splash of olive oil.

Sear the roast in the Dutch oven for about 3 to 5 minutes on each side until golden brown, ensuring to sear all sides for maximum flavor.

Chop 2 yellow onions into six wedges, keeping the root intact to prevent them from falling apart.

Cut 4 carrots into large hunks to maintain their shape during cooking.

Prepare about 450 g of baby potatoes, or chop regular potatoes to a similar size.

Once the roast is seared, set it aside and add another splash of oil to the Dutch oven.

Add the chopped onions and carrots to the pot, sautéing them briefly.

Cooking Techniques

Equipment Needed

Spice Level: