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January 12, 2021 Recipes

The Best Chuck Pot Roast

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A few weeks ago, my dad told me that he had been craving chuck pot roast. He called around to all the elders in the family to get their recipes, and proceeded to make his own rendition in the crock pot. I took one thing from this conversation–as far as I could remember, I had never eaten pot roast. A dish that is nearly as American as apple pie, the very incarnation of meat and potatoes. It needed to be in my repertoire.

So I made it for the first time, and I now know what I’ve been missing out on. Buttery, impossibly tender meat with a delicious beef gravy. There is a reason that chuck pot roast is a classic. It warmed my tummy despite the cold evening, leaving me full and ready to sleep off the hearty dinner.

The Chuck Pot Roast Recipe

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The Best Chuck Pot Roast

chuck pot roast
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Buttery, impossibly tender meat with a delicious beef gravy. Inspired by recipes from TheKitchenista and On Ty’s Plate.

  • Author: The Diasporic Dish
  • Prep Time: 30 minutes
  • Cook Time: 4 hours and 30 minutes
  • Total Time: 5 hours
  • Yield: 4 servings 1x
  • Category: entree
  • Cuisine: american

Ingredients

Scale
  • 2 1/2 pound boneless bottom chuck roast
  • Kosher salt and pepper
  • Seasoning Mix:
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ½ tsp allspice
    • ½ tsp smoked paprika
    • ½ tsp rosemary
    • ½ tsp basil
    • ½ tsp thyme
    • ½ tsp fennel seed
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 celery stalks, left whole
  • 2 carrots, left whole
  • 1 yellow onion, quartered
  • 5 garlic cloves
  • ¼ tsp of anchovy paste
  • 2 roma tomatoes, diced
  • 1 tbsp tomato paste
  • 1 tsp dijon mustard
  • 2 bay leaves
  • 3 cups of beef stock 
  • 1/4 tsp maggi cube
  • 1 tbsp cornstarch 

Instructions

  1. Preheat the oven to 300 degrees.
  2. Pat 2 ½ pound boneless bottom chuck roast dry with a paper towel. Season with 2 ½ teaspoons of kosher salt and freshly ground black pepper.
  3. Make the seasoning mix: teaspoon each of garlic powder and onion powder; ½ teaspoon each of allspice, smoked paprika, rosemary, basil, thyme, and fennel seed. Season the roast on all sides.
  4. Heat a dutch oven over medium high heat. Add a tbsp of olive oil and sear meat on all sides to develop a nice brown crust (about 4 minutes per side). Remove from the pot.
  5. Add 2 tablespoons of butter to the pot. Saute mirepoix (two celery stalks, two carrots, and one onion), five garlic cloves, and a ¼ teaspoon of anchovy paste (careful, it’s salty!).
    mirepoix for chuck roast
  6. Add two diced roma tomatoes, tablespoon of tomato paste, teaspoon of dijon mustard, two bay leaves, and remaining seasoning mix.
  7. Deglaze the pot with about 3 cups of beef stock (until the beef is covered a little more than halfway with liquid). Return the roast to the pot. Bring to a simmer and add about a ¼ tsp of maggi cube.
    braising the roast
  8. Cover the dutch oven with a lid, leaving the lid slightly open. Put it into the oven for two hours. Flip the pot roast over and cook until roast is fork tender and falling apart. For mine, that took nearly four hours total.
    tender roast
  9. Discard the bay leaves and remove the meat. Purée the braising liquid until smooth, and simmer for a few minutes to reduce and concentrate the flavors. I added a cornstarch slurry with a tablespoon of cornstarch and three tablespoons of the braising liquid to thicken it into a gravy.
  10. Shred the beef with two forks and return it to the pot.

Keywords: pot roast, braised, American

Did you make this recipe?

Tag @thediasporicdish. Can’t wait to see what you’ve made!

The Fixings

The Kitchenista served her pot roast with a delectable set of sides that I decided to replicate in my own way: Horseradish Mashed Potatoes and Glazed Carrots.

Horseradish Mashed Potatoes

As a base, I used Chef Raquel Fox’s recipe for Roasted Garlic Mashed Potatoes from her Dining in Paradise cookbook. After I made the mash with potatoes, heavy cream, and butter, I mixed in horseradish and sour cream ala this recipe.  

Ginger Molasses Glazed Carrots

I melted 4 tablespoons of butter on medium heat and sautéed two shallots. I added thinly sliced carrots, salt, pepper, thyme, parsley, and dried ginger. After adding a nice sized dollop of molasses, I deglazed the pan with vegetable stock. Then I covered the pan with a lid and let the carrots simmer until tender. Finally, I uncovered the pan and let the syrup reduce until it formed a glaze on the carrots. 

carrots
glazed carrots

For another great American meal that is perfect for the wintertime, check out my Southern Mac and Cheese with BBQ Ribs and Collard Greens.

Categories: Recipes

Previous Post: « A Guide to Food in The Bahamas: Chef Raquel Fox’s Dining in Paradise
Next Post: A Conversation with Whetstone Media Co-Founder Stephen Satterfield »

Reader Interactions

Comments

  1. lynnmumbingmejia says

    January 12, 2021 at 3:02 pm

    This looks amazing! I made pot roast for New Years in my Instant Pot and it was delicious. I love that you have it with horseradish mashed potatoes! I’m going to pin this for later. Thanks for sharing x

    http://www.lynnmumbingmejia.com

    Reply
    • Sharila says

      January 12, 2021 at 3:18 pm

      Thank you! The horseradish really puts it over the top, as it makes the flavors super nuanced. I will check out your post!

      Reply
    • Unwanted Life says

      January 14, 2021 at 4:28 am

      That dish looks amazing, I might have to try it at some point

      Reply
      • Sharila says

        January 15, 2021 at 12:38 pm

        Thank you! I hope you enjoy.

        Reply
    • Grace says

      January 14, 2021 at 5:12 am

      Just made my mouth water. Can’t wait to try them all out!

      Reply
      • Sharila says

        January 14, 2021 at 5:29 am

        Please do!! It is worth the long cook time for sure.

        Reply
  2. Riana.AngCanning says

    January 14, 2021 at 5:49 pm

    Yum, this looks great! My mom just bought us some beef for roast so will have to check out your tips. And I love glazed carrots!

    Reply
    • Sharila says

      January 15, 2021 at 6:16 am

      I hope you enjoy 🙂

      Reply
  3. Charley Allison says

    January 15, 2021 at 7:37 am

    This sounds amazing!! I love glazed carrots – I’ll have to try with molasses one day! Thanks for sharing!

    Reply
    • Sharila says

      January 15, 2021 at 12:36 pm

      Of course! The carrots are quite delicious.

      Reply
  4. Rachel Roy says

    January 15, 2021 at 10:06 am

    My kids call this dish “pull apart meat” because it’s so tender you don’t even need a knife…usually.
    I grow and grind my own horseradish, but never thought to add it to the mashed potatoes, we’ll have to try it!

    Reply
    • Sharila says

      January 15, 2021 at 12:35 pm

      Yes you definitely should not need a knife! Wow I’m sure that horseradish tastes wonderful. It adds such a great taste to the mashed potatoes.

      Reply
  5. bloglifewitherica says

    January 17, 2021 at 11:11 am

    This roast looks so delicious and tender. I am going to try to recreate this. I really want to invest in a instapot.

    xo Erica

    Reply
    • Sharila says

      January 17, 2021 at 12:41 pm

      Thank you! It’s so tasty and pretty simple to make. An instapot would definitely speed up the process.

      Reply
  6. bloglifewitherica says

    January 17, 2021 at 11:13 am

    This roast looks delicious! I am going to try to recreate it! This year I really want to invest in a instapot.

    xo Erica

    Reply
  7. Retirestyle Travel says

    January 17, 2021 at 4:15 pm

    We haven’t had pot roast for a long time. This preparation looks delicious and the side dish is perfect.

    Reply
    • Sharila says

      January 17, 2021 at 4:39 pm

      Thank you! The sides do indeed pair incredibly well with the roast. I hope you enjoy some pot roast soon 🙂

      Reply
  8. CristinaR says

    January 23, 2021 at 8:40 am

    This sounds amazing! The ginger molasses carrots looks to die for. Thank you for sharing this, will share it with my sisters to add it to our meal plan! 🙂

    Reply
    • Sharila says

      January 23, 2021 at 10:54 pm

      Thank you so much for your kind words! I am not usually a carrot fan, but this is a preparation I can get behind.

      Reply
  9. Marta says

    January 29, 2021 at 12:00 am

    We try to make a roast at least once a month. This recipe was so easy to make and full of flavor. It’s definitely going to be a repeat meal for us.

    Reply
    • Sharila says

      January 30, 2021 at 9:27 pm

      I am so glad you enjoyed it! Roast is such a simple but hearty meal.

      Reply
  10. Renia says

    January 29, 2021 at 9:15 pm

    We love pot roast and this recipe fell apart like butter. So delicious and well seasoned!

    Reply
    • Sharila says

      January 30, 2021 at 9:33 pm

      I am so glad it worked out for you. Thank you for your wonderful feedback!

      Reply
  11. Crystal says

    January 31, 2021 at 9:40 pm

    This was the perfect pot roast!! So tender and flavorful!

    Reply
    • Sharila says

      January 31, 2021 at 10:25 pm

      I am so glad you enjoyed it!!

      Reply
  12. Jessica says

    February 1, 2021 at 3:30 am

    This roast is so full of flavor. Meat just fell apart! Will be making again. Thank you for posting this recipe.

    Reply
    • Sharila says

      February 2, 2021 at 12:52 am

      Of course! So glad you enjoyed it 🙂

      Reply
  13. Anonymous says

    February 1, 2021 at 4:31 am

    This was my first time making pot roast and I am so happy I found your recipe. It was so delicious!

    Reply
    • Sharila says

      February 2, 2021 at 12:52 am

      So happy to hear that it was a hit!

      Reply
  14. Mila says

    February 1, 2021 at 9:55 am

    Huge fan of pot roast here, and this one was so flavorful and tender. This will definitely be in rotation again and again!

    Reply
    • Sharila says

      February 2, 2021 at 1:07 am

      Glad you found a new favorite!

      Reply
  15. Robin says

    February 1, 2021 at 5:34 pm

    The seasoning of this pot roast recipe was incredible. I will never use another roast recipe again.

    Reply
    • Sharila says

      February 2, 2021 at 1:15 am

      I am glad you liked the seasoning mix! I know it is a bit unique, but I think it gives such amazing flavor.

      Reply
  16. Tamara says

    February 1, 2021 at 10:51 pm

    Pot roast is one of my absolute favorites. So I had to try your recipe! The meat was so flavorful, juicy, and tender. I’ll definitely be making this again soon.

    Reply
    • Sharila says

      February 2, 2021 at 1:16 am

      So happy to hear that the recipe was a hit! Thank you for trying it out.

      Reply
  17. Chenée says

    February 2, 2021 at 1:53 am

    This pot roast was so complex and richly flavored! I loved the addition of anchovy paste!

    Reply
    • Sharila says

      February 2, 2021 at 7:13 pm

      I am so glad you enjoyed it! I loved the depth of flavor it added. Definitely a great tip I took from The Kitchenista.

      Reply
  18. Capri says

    February 2, 2021 at 3:03 pm

    I love the flavors of this pot roast and it came out so tender! Thank you for the recipe!

    Reply
    • Sharila says

      February 2, 2021 at 7:18 pm

      Of course! Pot roast has to be tender. I am happy you enjoyed it 🙂

      Reply
  19. Immaculate Ruému says

    February 3, 2021 at 12:20 pm

    I loved making this! The meat was so tender and buttery but the gravy was the absolute best!

    Reply
    • Sharila says

      February 4, 2021 at 12:32 pm

      So happy to hear that it was a hit 🙂 Yes, gravy is the best part of pot roast.

      Reply
  20. Jazz says

    February 3, 2021 at 12:30 pm

    Hands-down the most tender pot roast I’ve ever made. Thanks for the recipe!

    Reply
    • Sharila says

      February 4, 2021 at 12:32 pm

      It’s my pleasure!

      Reply
  21. Britney says

    February 3, 2021 at 4:48 pm

    This chuck roast was perfect for this huge snowstorm we just had. I made it and it was so cozy and warmed us right back up after shoveling in the snow!

    Reply
    • Sharila says

      February 4, 2021 at 12:33 pm

      The snow storm was no joke! So glad you had some delicious roast to warm you up 🙂

      Reply

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About Me

Welcome to my blog! My name is Sharila, and I love all things food. I have a particular interest in the cuisines of the African Diaspora. I feature the food, books, and cultures of African descended people across the globe. Join me!
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