Pot Roast

A simple, satisfying favorite.

Why You'll Love This Recipe

• Sunday-dinner showstopper that's hands-off after the sear.
• One pot, full meal.
• Freezer-friendly leftovers.
• Makes the whole house smell incredible.
• Forgiving — hard to overcook.

Ingredient Notes

• Chuck roast is the only cut for true pot roast — it's full of collagen that melts into silky meat.
• Baby potatoes hold their shape; standard cut into 2-inch pieces also work.
• Fresh herbs add brightness; dried work fine.

Ingredient Substitutions

• Slow cooker: sear on the stovetop, then cook on LOW 8 hours.
• Pressure cooker: sear, then 75 minutes high pressure with natural release.
• Add 8 oz mushrooms with the vegetables for an earthier version.

Equipment Needed

• Large heavy Dutch oven with a tight lid (5–7 qt)
• Tongs
• Instant-read thermometer
• Wooden spoon

Prep Tips

• Take the roast out an hour before searing — room-temp meat browns evenly.
• Tie the roast with kitchen twine if uneven, so it cooks uniformly.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 1 potatoes, 1 medium carrot, sliced, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup beef broth, 1 medium tomato, diced, 1 tsp salt. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Sear roast on all sides.

3. 3

   Add veg and broth.

4. 4

   Braise 300°F for 3–4 hours.

Artsi Pro Tips

• The sear is non-negotiable. 20 minutes of patience for hours of flavor.
• Chuck roast is done when it shreds easily — not when it hits 165°F. Push to 195–205°F internal for collagen-melted texture.
• Resting in the pot for 15 minutes lets juices redistribute back into the meat.

Common Mistakes

• Rushing the sear — pale meat means pale, flat gravy.
• Pulling at 165°F. Chuck needs to go to 195–205°F internal to fully tenderize.
• Adding potatoes and carrots at the start — they'll disintegrate by the time the meat is done.

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