Mouth Watering Pot Roast
This pot roast is everything a Sunday dinner should be—warm, comforting, and full of rich flavors. The combination of tender chuck roast, savory herbs, and that hint of sweetness from the brown sugar creates a dish that’s simply irresistible. Plus, it’s all done in one pot, which makes cleanup a breeze.
Equipment
- 1 dutch oven
Ingredients
- 1 tbsp Avocado Oil
- 4 lb Chuck Roast
- 1 tsp salt
- 1/2 tsp pepper
- 8 Large Carrots large chunks
- 2 Yellow Onions roughly chopped
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Paprika
- 1 tsp Brown sugar
- 5 cloves Garlic chopped or pressed
- 1 cup Red Wine I used California Roots Red Wine blend. It was literally $5
- 1 cup Beef Broth
- 8 Potatoes cut in quarters (peeled or washed is up to you)
Instructions
- Preheat oven to 325 °F
- Heat dutch oven on medium high heat than pour in avocado oil.
- Generously salt and pepper the roast all around.
- Sear the chuck roast till a beautiful brown crust forms on all sides.
- Remove chuck roast from pan (onto a separate plate)
- Add chopped onions and sliced carrots into already hot pan. Add more oil if needed.
- Sprinkle oregano, thyme, paprika, and brown sugar in with onions and carrots.
- Once the onions are slightly browned add garlic till the rawness is cooked off (about 30 - 40 seconds)
- Add the wine to deglaze and scrape the bottom of the pan.
- Pour i beef broth and add the potatoes.
- Place the roast back into the pan.
- Place into oven for 3 hours or until meat easily falls apart. Always check temp of meat to make sure it is fully done but if it falls apart easily then that is a good sign of doneness.