A Pot Roast like my Mom's

By Emily | Cinnamon&Citrus
January 3, 2018
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Author Notes: My mom had a few staple dishes she cooked for us when we were growing up, and working full time plus volunteering as a Sunday school teacher, they had to be hands off and easy. When my cousin moved up from Florida to attend the Ohio State University in my hometown, my mom would make huge batches of this for him and make me jealous even with my own decent dining hall food at college in upstate New York. My Mom made this with a bottle of Dad's Budweiser and a pack of Good Seasons Zesty Italian Dressing mix, and you can feel free to do it her way in a pinch, though with a well stocked dry spice pantry you can easily make your own spice blend. If I have the supplies on hand, I will add a bouquet of parsley stems and a fresh rosemary sprig with a few thyme sprigs in the last hour of cooking or so, but this is gilding the lily. This is a perfect one-pot comfort food to enjoy on a bitter winter day.Emily | Cinnamon&Citrus

Serves: 4-6

Beef and braising

  • 2.5-3 pounds beef chuck roast (kept whole)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon crushed black pepper
  • 1/2 teaspoon garlic powder
  • 12-16 ounces lager style beer (I open a 16oz can - yes this is a window into my refrigerator world - and use most of it, adding more when I add the vegetables if the pot appears dry. The amount you'll need depends on the diameter of your Dutch oven).
  • 4-5 large carrots, peeled, chopped into 3/4 - 1" coins (wider coins as you get to the smaller tapered end of the carrot for more even cooking)
  • 3 small onions (about tennis ball-sized), peeled, roots left intact, cut into 6 wedges each
  • 1 pound waxy potatoes (yellow or red-skinned), halved or quartered based on size

Seasoning blend

  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon crushed red pepper flake
  • 1 bay leaf
  1. Preheat the oven to 350F with a rack in the lower-central portion. Coat the bottom of a large Dutch oven with a tight-fitting lit with olive oil to cover and heat to medium high on the stove top. Pat dry and season the chuck roast on both sides evenly with the salt, pepper and garlic powder. Brown the meat for 5 minutes on the first side and 4 on the second side in the Dutch oven.
  2. Once the meat is browned, add the beer and the seasoning blend, stirring to combine and making sure some of the top of the meat is coated with beer. Cover the pot with a lid and transfer to the oven.
  3. Cook in the oven for 1.5 hours, then remove, turn the meat, and add the carrots, potatoes, and onions, stirring to coat in the braising liquid. Cook for an additional 1.5 hours. The meat should fall apart when pierced with a fork. I plate the meat and vegetables and spoon the sauce over and enjoy this as a full one pot meal, though you can serve over egg noodles (or even more potatoes of the mashed variety) if you prefer. Enjoy!

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