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Perfect and Easy Pot Roast

  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Category: Entrees / i Primi
  • Cuisine: American


Units Scale
  • 3 lb. chuck roast (use a cut with lots of white marbling fat throughout)
  • 1/2 stick of butter (more if necessary during searing of the beef)
  • 1 Tbsp. Nature’s Seasons (seasoning)
  • 1 Tbsp. Mrs. Dash (the original flavor, salt-free seasoning)
  • 1 tsp. onion powder
  • 1/4 cup chopped garlic (either fresh or from the jar)
  • 68 medium size potatoes, peeled and cut into 2” cubes OR 2 lbs. of small potatoes, left whole and unpeeled
  • 10 carrots, peeled and sliced into 1” – 2″ pieces
  • 8 stalks celery, sliced into 12” pieces
  • 1 large onion, peeled and cut into 1/2” pieces
  • 2 jars button mushrooms (crimini), fresh is also fine, remember to brush them clean
  • 2 cups beef broth
  • 2432 oz. tomato puree
  • 1 Tbsp. Worcestershire sauce
  • 2 Tbsp. “Better Than Bouillon”, beef flavor
  • 1 tsp. “Kitchen Bouquet”
  • 1 Tbsp, each: minced fresh thyme and rosemary
  • 1/2 cup minced Italian parsley


  1. Melt butter in a large heavy pot on medium-high heat.
  2. Place chuck roast in pot and season on all sides.
  3. Sear on each side for about 5 minutes on each side, until a nice dark char (but not burned) surface forms.
  4. Transfer seared roast to slow cooker. If roasting in the oven instead, use the same pot.
  5. Layer the vegetables all around the roast. Add all remaining ingredients
  6. Cover and cook in a slow cooker on low heat for 8 – 9 hours OR roast in an oven heated to 275 F degrees for 3 hours minimum.
  7. Plate the roast and vegetables.
  8. Garnish with sprigs of fresh thyme and rosemary.

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