Pot roast is one of those foods I had frequently growing up. It took me awhile to try and make it but now it’s in our meal lineup frequently. The main reason is because it’s easy, nutritious and everyone likes it! It’s also pretty versatile with the option of adding veggies, different types of broth and noodles.
I use 100% grass fed chuck roast that I buy from Target on sale. Typically when meat needs to be used or frozen they will put a big ole red coupon on there that says $4 off. I buy a few at at time and freeze them.
I also like to use this spice blend that I bought on Thrive Market, but an Italian blend would be good too!
Add 1 T extra virgin olive oil to a large pot or dutch oven. Add carrots, onions and celery. Cook over medium-high heat until slightly browned.
Reserve veggies to a plate.
Add one more T of olive oil and sear the roast on each side for 1 minute. Reserve to a plate.
Add 1 cup of broth to the heated pot and scrape the bottom with a whisk. This deglazes the pan.
Place the roast back in the pan and add enough beef broth to cover it half way. Re-add the veggies.
Put the lid on and roast for 1-2 hours. Cook time will depend on the size of your roast. Plan on 3-4 hours for a 4-5 pound roast. Roast is ready when it easily falls apart.
**Sometimes I add quartered russet potatoes when there's about 45 minutes of cook time left.
No one type of broth is necessary. You can use beef broth, chicken broth, bone broth or veggie broth.
You can also add noodles or quinoa to make it more of a stew--my 2 year old prefers it this way!