The Best Pot Roast
We try not to throw the word best around too lightly here at the homestead. But when something makes grown men tear up at the dinner table, causes toddlers to ask for seconds before they finish their firsts, and fills the whole house with that “someone must love me” aroma—well, it earns the title.
This pot roast is the product of deep love and extensive research (read: me binge-watching Martha, Barefoot Contessa and Pioneer Woman reruns while rocking a baby and learning the difference between broth and homemade bone broth). Add a touch of Nourishing Traditions wisdom, and we landed on a method that gives you rich, deep flavor and fall-apart tenderness every time.
It’s seared, braised low and slow, nestled with carrots, onions, celery, potatos and finished in a broth so good you’ll wish you made extra just to sip. No worries—if your homestead is feeling more chaotic than curated, this roast still delivers, even if you're throwing it all together in a Dutch oven while wrangling math worksheets and sourdough starters.
It’s simple, it’s honest, it’s real food—and it might just become your signature Sunday supper.
The Best Pot Roast
Tender Homestead Pot Roast with Bone Broth-
This rich and flavorful pot roast is a homestead classic, slow-cooked with nourishing ingredients like bone broth, garlic, and herbs for the most tender roast. Every time. There is a reason this is a family favorite- it is truly comforting, real whole food, and delicious.
Enjoy being nourished 🤍
Ingredients
- 2-4 T Beef tallow
- 4lb. Chuck Roast
- 4 cups Bone Broth (& water to cover)
- 2 large Onion
- 4-6 Carrot
- 4-6 Celery
- 3-4 lbs Potatoes (rough chopped of russets, whole or halved if new potato)
- Salt & Pepper (be generous with meat seasoning, the rest to taste)
- 2-3 Bay Leaves
- 2T Dried Rosemary (or bundle of 3-4 fresh sprigs)
- 1T Dried Thyme (or bundle of 4-5 fresh sprigs)
- Splash Red Wine Vinager (about 3 Tbsp)
- 2T All Purpose flour (ap, or fresh milled einkorn, whatever you have on hand)
- A few dashes of Worcestershire (optional)
- A few dashes of A1 or Brown Sauce (optional)
- Chef knife
- Large Dutch oven or oven safe pot of your choice. I recommend a large cast iron dutch.
- 2 Large bowls
- Garlic press (optional)
- Large Spoon
Instructions
- Rough chop your Clean veggies. Onion, carrots (peeled or unpeeled), celery & potato (peeled, partial peeled or unpeeled.) We peel the carrots and potatoes sometimes. It depends what we are in the mood for, how much time we have on our hands to prepare dinner. Either way work great.
- Get your dutch oven getting hot on high heat
- While that is heating take your roast meat and generously season each side with salt and pepper.
- Once dutch it is piping hot add 1-2 Tbs beef tallow (or lard)
- Add in your chuck roast and sear 3-4 minutes on each side. You will know it is ready to flip when it moves freely and is no longer slightly stuck to the pot. This means the sear is set. Do the same to the other side. Then remove the roast in large bowl and let rest.
- Once roast is done and removed add your onion, carrot, celery & potatoes to the dutch and let them cook down stirring frequently. You want them to get some color and start smelling fragrant. Season with 1t salt & pepper to your liking.then remove to the Large bowl with resting meat.
- Add a liberal splash of red wine vinegar (2-3 T or so) and a 1 cup broth to help break up the seared bits stuck on the pot and loosen all that flavor in to the broth. (This is where you can add your optional worcestershire and/or A1 or brown sauce- dashes.)
- Once loosened add your flour and let thicken a bit.Then pour in the remaining broth.
- Now dig that chuck roast out and put it in the the dutch broth.
- Add your minced garlic on top of the roast, or garlic press it right on top.
- Add your Vegetable mix on top of that, final season with salt and pepper if desired
- Add your dried or fresh herbs top- making sure the bay leaves and bundles are easy to remove.
- Cover and place in the oven for 3-4 hours... This roast with be melt in your mouth good by dinner time!
Notes
Rough chopping, searing & pan sauting the vegetables should only take about 25-30 minutes depending.
While this cooks for 3-4 hours you are free to do all the other things you need to!