Pot Roast

[The Sunday Slow Jam Remix]

Fork-tender pot roast with vegetables that melts in your mouth. This is Sunday dinner perfection that makes the house smell amazing all day.

remixology.com/recipe/pot-roast/

Makes

Serves 6-8

Total Time

4 hours (30 min prep)

Ingredients

Main Ingredients:
3-4 lb (1.4-1.8kg) grass-fed chuck roast
2 tbsp (30ml) avocado oil
1 large onion, cut into wedges (1 cup/150g)
4 large carrots, cut into 2-inch chunks (1 lb/450g)
1 lb (450g) small potatoes, halved
4 cloves garlic, smashed
2 cups (480ml) beef broth
2 tbsp (30g) tomato paste

Seasoning Blend:
2 tsp (12g) sea salt
1 tsp (2g) black pepper
2 tbsp (8g) fresh rosemary, chopped
2 tbsp (6g) fresh thyme leaves
2 bay leaves

Steps

Prep:

Preheat oven to 325F (163C). Remove roast from refrigerator 30 minutes before cooking to bring to room temperature.

Season:

Pat roast completely dry with paper towels, then season generously on all sides with salt and pepper, pressing to adhere.

Heat:

Heat avocado oil in large Dutch oven over medium-high heat until oil shimmers and is hot but not smoking.

Sear:

Carefully place roast in hot oil and sear on all sides until deep golden brown, about 2-3 minutes per side (8-10 minutes total).

Build:

Remove roast to plate. Add onion, carrots, and potatoes to pot, cooking 5 minutes until vegetables start to soften and pick up browning.

Aromatics:

Add smashed garlic, tomato paste, rosemary, thyme, and bay leaves. Stir and cook 1 minute until fragrant.

Braise:

Pour in beef broth and nestle roast back into pot. Liquid should come halfway up sides of roast. Cover tightly and transfer to oven.

Cook:

Braise 3-4 hours until fork-tender and easily shreds. Let rest 15 minutes, then slice against the grain and serve with vegetables and cooking liquid.

Make it Good For The Gut (Optional)

Add 2 tablespoons apple cider vinegar with the mother to the braising liquid for digestive enzymes and mineral absorption. Include 1 tablespoon bone broth collagen peptides for gut lining support. Add 1 inch fresh ginger root (sliced) for anti-inflammatory benefits. Use fermented tomato paste if available for additional probiotics. Finish with a sprinkle of sauerkraut juice before serving for digestive support.

Remix Options

Vegetable Swaps: Use sweet potatoes, parsnips, turnips, or butternut squash for different flavors and textures. Slow Cooker Method: Sear roast first, then transfer to slow cooker with vegetables and cook on low 8 hours or high 4-5 hours. Pressure Cooker: Cook on high pressure 90 minutes with natural release for 15 minutes. Wine Addition: Replace 1 cup broth with red wine for deeper flavor complexity. Herb Variations: Try Mediterranean herbs (oregano, basil), French herbs (tarragon, herbes de Provence), or Mexican spices (cumin, chili powder). Gravy Upgrade: Strain cooking liquid, reduce in saucepan, and whisk in butter for rich gravy.

Good To Know

Cut Selection: Chuck roast has ideal marbling and connective tissue that breaks down into gelatin during slow cooking, creating incredibly tender, flavorful meat. Searing Science: Initial browning creates fond (caramelized bits) that adds deep, complex flavor to the braising liquid and final dish. Low and Slow: 325F (163C) is perfect temperature for breaking down collagen without drying out the meat – higher temps cook too fast and create tough results. Doneness Test: Properly cooked pot roast should easily shred with a fork and internal temperature should reach 195-205F (90-96C) for maximum tenderness. Resting Importance: 15-minute rest allows juices to redistribute and makes slicing much easier and neater. Storage Tips: Leftovers keep 4-5 days refrigerated and freeze beautifully for 3 months – reheat gently to avoid overcooking. Make-Ahead: Can be made 1-2 days ahead and reheated slowly, often tastes even better as flavors meld together.