There are certain dishes that just the thought of brings you right back to childhood, Pot Roast is one of those dishes. There was always such a rich and distinct flavor from my moms pot roast. Its a simple, rustic, one pot meal that is perfect on a cold day.
The aromas that come out of the pot as this Pot Roast simmers away brings me right back to when my mom made it. I don’t know about other recipes but my moms secret to the distinct flavor- Chili Sauce. Yes, the beef is incredibly tender but to me this dish is all about that sauce!
{Recipe & Photos Updated 10/19/2017}
I used a chuck roast for the Pot Roast. its got some fat in there that really adds to the incredible flavor and cooks down to a really tender piece of meat after simmering for 3 hours. You really layer on the flavor to get this started. The browning of the meat then adding in the onion, garlic and rosemary… scrape up all the browning bits because that is HUGE flavor!
I will note that as you are cooking this, be patient… don’t panic when after 2 hours the meat seems anything but tender.. I promise it will fall apart with the right amount of cooking time. The veggies are perfectly tender and you will definitely want a loaf of bread to soak up the sauce! Total comfort food!
- About 2.5 lb boneless chuck roast
- Salt, pepper, garlic powder
- 1 small onion diced
- 3 garlic cloves, rough chop
- 2 sprigs rosemary
- 2 large bell peppers or 10 minis {because thats what I had on hand}
- 1 lb Yukon gold potatoes, large dice
- 2 large carrots, rounds
- 1 can tomato paste
- 1 bottle chili sauce
- 1 - 28 oz can whole tomatoes
- 1 cup beef broth
- Heat up a large heavy pot, I use my dutch oven for these type of slow cooking dishes. Add in a few Tbsp of olive oil.
- Season the meat generously on both sides with salt, pepper and garlic powder. Brown the beef on both sides then set aside.
- Add in the onions, garlic and rosemary. Cook until softened. Stir in the tomato paste.
- Add the roast and veggies to the pot along with the potatoes, carrots, peppers, chili sauce, beef broth and tomatoes.
- Simmer covered for 3 hours. Stirring occasionally to prevent burning and allowing the veggies to cook evenly.
- At the end of the simmering time remove the roast from the pot and break up the meat. Put it back in the pot and allow it to soak up all that amazing sauce.
- Garnish with fresh chopped parsley and serve with Italian bread.
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Cindy ~Hun... What's for Dinner?
What a lovely pot roast. Thank you for sharing at Simple Supper Tuesday.
Cynthia
This looks delicious. I’ll make sure to get some good crusty bread for it!
Angela LeMoine
Thank you and yes, the bread is a must 🙂
Mommy on Demand
I make a pot roast at least once amonth. Can’t wait to give this recipe a try Hope to see you back over on Tuesday for another great party http://mommyondemand.com/