How to Create the Juiciest Sunday Pot Roast!

Pot Roast?! Who doesn’t love a good pot roast? Pot roasts and Sundays go hand in hand like peanut butter & jelly. The perfect pot roast on a Sunday afternoon is the perfect way to wind down from the week, put your favorite show on, and then prepare for the week ahead. A good pot roast is sometimes hard to find because people have trouble with getting it to retain moisture while preserving the flavor.

The trick to an excellent pot roast involves two words. “Low” and “Slow”. Yes, you heard right. Low and slow is the way to go. Pot roasts are a labor of love and require some extra TLC in order to make it happen and listen when I tell you, it is so worth it. Nevermind that you’ve never made a good pot roast since you’ve moved out of your parents’ house! I’ve got you covered with the perfect pot roast recipe that’s delicious and easy to follow!!!

The best cut of beef for a pot roast is chuck. I start there and it usually opt for a 4.5 or 5 lb pot roast. make sure the beef looks bright red, and either store it in the freezer until I’m ready for it, or cook the roast on the same day. I usually pair it with baked mac n cheese, steamed vegetables, or rice & peas. Here’s my recipe:

⚡️5 lb chuck roast
⚡️2 tsp of all purpose seasoning
⚡️1 tsp onion powder
⚡️1 tsp garlic powder
⚡️1 tsp meat seasoning
⚡️1 tbsp Worcestershire sauce

⚡️2 tbsp minced garlic
⚡️1 tbsp green seasoning (optional)
⚡️1/2 cup of canola oil
⚡️1 tbsp ketchup

▪️1 whole onion chopped (dice half and use half to stuff inside the roast)
▪️1/2 green pepper chopped (dice half and use half to stuff inside the roast)
▪️1/2 red pepper (dice half and use half to stuff inside the roast)
▪️Handful of pimento seeds a.k.a all spice (optional)

▪️Few sprigs of thyme
▪️2 cups water
▪️1 tsp browning (optional: used to make the gravy look darker)

***Optional: I sliced two carrots and tossed them into the pot just before I put the roast in the oven to cook.
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Directions: Begin by adding all of your dry seasonings and green seasoning to the chuck roast and massage it in. Poke holes into the chuck roast with a knife and stuff onions and peppers into it. Heat your oil in a stock pot on medium high and quickly brown/sear the roast on all sides (approximately 5 minutes on each side) Remove the roast from the pot and set it aside. Throw off half the oil and sauteé onions and peppers for 3 minutes. Squirt the ketchup and continue to stir. At this point, add 2 tsp of all purpose seasoning, 1 tsp meat seasoning, and 1 tsp of garlic seasoning. Continue to sauteé. Add 2 cups of water and pimento seeds/all spice. You may want to add a tsp of browning at this point if your gravy looks too light. Taste your gravy at this point. Is it salty? Add a little more water. Not enough salt? Add some more all purpose until your gravy is tasty. Put the roast back into the pot, baste it with the gravy you just made, cover it, put it in your oven on 300 degrees for 2 and a half hours. Remove and enjoy!

Here’s a video for one of my best mac n cheese recipes to go with your pot roast!