Classic Pot Roast

Classic Pot Roast is the ultimate fall recipe! While this recipe does take 3 hours to cook, the majority of that time is hands-off…meaning your house is going to smell amazing for most of the day!  Member’s Mark™ Classic Pot Roast Seasoning makes this recipe even easier (and tastier) without the fuss of blending multiple seasonings!  With a savory, beef-forward flavor profile, this blend is crafted using aromatic onion, robust garlic, and a hint of black pepper. Perfect for slow-cooked roasts, hearty stews, or weeknight meals, it delivers a rich depth and classic taste that makes every dish memorable.

How To Sear Chuck Roast in a Dutch Oven

For a chuck roast in a Dutch oven, the goal is to get a deep brown crust before braising. Here’s the easiest method:

How to sear chuck roast

1. Pat it very dry

   • Use paper towels to remove as much surface moisture as possible.

   • Season generously with salt and pepper.

2. Heat the Dutch oven

   • Put it over medium-high to high heat for 3–5 minutes.

   • Add 1–2 tablespoons of a high-smoke-point oil (avocado, canola, vegetable, etc.).

   • The oil should shimmer but not smoke heavily.

3. Sear the first side

   • Place the roast in carefully.

   • Don’t move it for about 4–5 minutes.

   • You want a dark golden-brown crust.

4. Sear all sides

   • Turn with tongs and brown each major side for 3–4 minutes.

   • For the edges, hold the roast upright with tongs and sear for 30–60 seconds.

   • Total searing time is usually 12–18 minutes.

5. Don’t worry if it sticks

   • If the roast initially sticks, that’s normal. Once the crust forms, it should release more easily.

   • Those browned bits on the bottom are called fond and add lots of flavor.

6. Remove the roast

   • Transfer it to a plate.

   • If you’re making pot roast, sauté your onions/carrots in the same Dutch oven, then deglaze the browned bits with beef stock, wine, or another braising liquid.

One important tip

Don’t overcrowd the pot or add liquid while you’re searing. You want the meat’s surface hot and relatively dry so it browns rather than steams.

What to Serve with Pot Roast

Pot roast is rich and savory, so sides that are creamy, starchy, or fresh work especially well.

Classic

• Mashed potatoes — probably the most classic choice; spoon the pot-roast gravy over them.

• Roasted carrots — especially if you aren’t already cooking carrots with the roast.

• Buttered green beans — adds some freshness and color.

• Dinner rolls — excellent for soaking up the gravy.

A little more special

• Creamy polenta — great underneath the roast and gravy.

• Buttered egg noodles — simple and very good with the braising juices.

• Roasted Brussels sprouts — the slight bitterness balances the richness.

• Creamed spinach — rich, but works beautifully for a hearty meal.

• Crusty sourdough or French bread — ideal for dipping.

If you want a complete Dutch-oven dinner

Chuck roast + mashed potatoes + roasted carrots + green beans + crusty bread

Classic Pot Roast

Classic Pot Roast is the ultimate fall recipe! While this recipe does take 3 hours to cook, the majority of that time is hands-off...meaning your house is going to smell amazing for most of the day!

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

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Ingredients

  

• 2 lbs Beef chuck roast
• 3 tbsp Member's Mark™ Classic Pot Roast Seasoning divided
• 2 tbsp Flour
• 2 tbsp Oil
• 1 medium Onion sliced
• 1 tbsp Minced garlic
• ½ lb Baby potatoes
• ½ lb Baby carrots
• 2 tbsp Tomato paste
• 2½ cup Beef broth

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Instructions

 

• Preheat oven to 325℉.
• Pat chuck roast dry. Season with 1½ tbsp Member's Mark™ Classic Pot Roast Seasoning and lightly dust with flour.
• Heat oil in a Dutch oven over medium-high heat. Sear roast on all sides until deeply browned; remove.
• Add onion to Dutch oven and cook until softened. Add garlic and cook 30-60 seconds until fragrant.
• Stir in tomato paste and cook 1-2 minutes until slightly caramelized.
• In a medium bowl, stir remaining seasoning into the beef broth. Pour the broth into the Dutch oven. Bring to a gentle simmer.
• Return roast to Dutch oven. Cover, place in the preheated oven, and cook for 2 hours, turning once.
• Add potatoes and carrots to the Dutch oven. Cover and cook for an additional 45-60 minutes until vegetables are fork-tender.
• Remove roast and vegetables from the Dutch oven. Simmer liquid briefly on the stove to thicken into gravy.
• Slice or pull beef. Serve with vegetables and pan gravy.

Course: Main Course

Cuisine: American

Keyword: classic, dinner, fall, pot roast