Here’s a classic Sunday Pot Roast recipe that you’ll want to eat for dinner every day of the week.
The best features about making a pot roast is once you’ve gotten your seasonings together and sealed in the juices with a quick sear, the rest of the cooking is done in the oven for 2 1/2 hours. That’s free time to do something else or take a quick nap.
This pot roast recipe is large enough for 6 people with healthy appetites. However, if you have left overs, here’s a great recipe for Philly Cheesesteak Sliders!
- 5 lbs chuck roast
- 1 stick butter
- 2 tbsp olive oil
- 3 tbsp minced garlic
- 1 tbsp Lawry's seasoning salt
- 1/2 tbsp Lawry's carne asade seasoning
- 1/2 tbsp dried thyme leaves
- 1/2 tbsp black pepper
- 1/2 tbsp smoked paprika
- 1 tbsp dried rosemary leaves
- 2 tbsp Worcestershire Sauce
- 1 envelope Lipton onion soup mix
- 1 1/2 cups water
- 1 tbsp beef base or beef bouillon
- 1 large green bell pepper sliced in large chunks
- 1 large orange bell pepper sliced in large chunks
- 1/2 medium onion sliced in large chunks
- 4 stalks celery sliced in large chucks
Bake Pot Roast
- Preheat oven to 350°F.
- Rinse off chuck roast, and place on a cookie sheet and pat dry.
- Sprinkle the following seasoning on both sides of the chuck roast - seasoning salt, carne asade seasoning, thyme, black pepper, and smoked paprika. Measurements are approximate - add enough to cover both sides.
- Turn on stove to medium heat. In a large dutch oven, add butter and olive oil. Once melted, add minced garlic.
- Next sear both sides of the chuck roast for about 5 minutes each.
- In a small bowl or measuring cup, add Lipton onion soup mix, water, Worcestershire sauce, rosemary, and mix together.
- Once chuck roast is brown, remove and set aside. Turn off stove and deglaze pan with soup mixture. Add in beef base and mix until dissolved.
- Return chuck roast back to dutch oven and add diced bell peppers, onions, and celery.
- Cover dutch oven and bake in the center of oven for 2 1/2 hours.
- Let stand for 10 minutes before serving.