- 2-3 lb chuck or round roast
- 1 tsp olive oil
- 2 tsp of dried thyme
- 2 tsp of salt
- 1 tsp of pepper
- 1 tsp of garlic powder
- 1 tsp of onion powder
Preheat the oven to 275 degrees.
Heat olive oil in a Dutch oven over medium-high heat. In a bowl, combine all seasonings & mix well. Rub the meat thoroughly with the seasoning mixture until gone. Place in a hot Dutch oven & sear all sides of the beef.
Once seared add the following ingredients:
- 1/2 yellow sweet onion, chopped into large pieces
- 5 cloves of garlic, chopped
- 1 (14.5 oz) can of diced tomatoes
- 2 cups of beef broth
- 8-10 white button or cremini mushrooms
- 2 stalks of celery
- 1 bay leaf
Place into the oven for 4-5 hours.
- 10 baby carrots (add 1 hour before the pot roast is done cooking)
- 10 baby red potatoes (add 1 hour before the pot roast is done cooking)
About an hour before the pot roast is done cooking, add the baby carrots & baby red potatoes (they'll be perfectly cooked - not soggy).
Let pot roast sit on a cutting board for 10 minutes before slicing.
Strain remaining sauce through a colander and into a bowl; return strained liquid to the Dutch oven.
Separate the potatoes, carrots & mushrooms (onions if you wish) to the serving plate.
Boil sauce down for 5 minutes (add a bit of cornstarch mixed with cold beef broth or water, if you want a thicker sauce) and drizzle over sliced pot roast. Serve with carrots, potatoes, and mushrooms. Enjoy.