There’s nothing quite like an old fashioned pot roast slowly cooking in the oven. Tender beef, carrots, onions, and potatoes simmering in a flavorful broth makes the kind of hearty meal that feels like home.
We are grieving right now, and I wanted to make my husband a comforting home-cooked meal. Sometimes food is simply one of the ways we care for the people we love. So I pulled out my Dutch oven, made two roasts so we’d have plenty of leftovers, and let them cook low and slow.
Building the Flavor
I started by heating a little oil in my Dutch oven. Once it was hot, I added my onions and carrots and gave them a good sear before removing them from the pot.
Next came the roast. I seasoned it generously with garlic powder, onion powder, Badia All-Purpose Seasoning, Italian seasoning, Tony’s Cajun seasoning, and black pepper.
Then I seared the roast on all sides. This is one step I wouldn’t skip. Getting that nice brown crust on the meat adds so much flavor to the finished dish.
After removing the roast, I poured beef broth into the Dutch oven and scraped up all those flavorful browned bits from the bottom of the pan.
Then the roast, onions, and carrots went back into the pot. I covered it and placed it in a 275°F oven for 3–4 hours.
About an hour before it was finished, I added halved yellow baby potatoes and let everything continue cooking until the meat was tender and juicy.
Old Fashioned Pot Roast Recipe
Ingredients
- 1–2 chuck roasts
- Oil, for searing
- Onions, cut into large pieces
- Carrots
- Yellow baby potatoes, halved
- Beef broth
- Garlic powder
- Onion powder
- Badia All-Purpose Seasoning
- Italian seasoning
- Tony’s Cajun seasoning
- Black pepper
Instructions
- Preheat the oven to 275°F. Heat a little oil in a Dutch oven or heavy-bottomed oven-safe pot over medium-high heat.
- Sear the vegetables. Add the onions and carrots and cook until they begin to brown. Remove them and set aside.
- Season the roast generously on all sides with garlic powder, onion powder, Badia All-Purpose Seasoning, Italian seasoning, Tony’s Cajun seasoning, and black pepper.
- Sear the roast on all sides until you have a nice brown crust. If you’re cooking two roasts, work in batches if necessary so you don’t overcrowd the pot.
- Remove the roast and deglaze the pot with beef broth, scraping up all those browned bits from the bottom.
- Return the roast, onions, and carrots to the Dutch oven. Add enough beef broth for the meat to braise without completely covering it.
- Cover and bake at 275°F for 3–4 hours, or until the roast is becoming tender.
- About one hour before it’s done, add the halved yellow baby potatoes. Cover and return the pot to the oven.
- Cook until fork-tender. You’ll know it’s ready when the meat easily pulls apart and is tender and juicy.
What to Serve With Pot Roast
You already have potatoes, carrots, and onions in the pot, so this can easily be a meal by itself.
But I wanted a true comfort-food dinner, so I served ours over rice with candied yams, green beans, and cornbread.
And yes, that’s potatoes, rice, and candied yams on one plate. This is comfort food—we’re committed. 😂
This old fashioned pot roast is simple, hearty, and full of flavor. The low-and-slow cooking gives you tender beef while the vegetables soak up all that seasoned broth.
It’s the kind of meal I love making when my family needs something warm and comforting—and having leftovers for the next day makes it even better.
I hope you make this for someone you love or even yourself because you deserve to be comforted too♥️
Love, Ricki
