Seasoned Pot Roast

by thecurrytheory

Pot Roast has never been my specialty dish to make but this roast really changed my own speculations. This dish is such a winner in cold winter nights when all you wanna do is cozy up with a bowl of yummy goodness and binge watch some Netflix! It turned out so flavorful that I had to share it.


Seasoned Pot Roast

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Angus Beef chuck roast about 3-4 lbs
  • 6 cloves of garlic minced
  • 1 whole large sweet Vidalia Onion roughly chopped
  • 2 carrots chopped roughly
  • 1 whole tomato roughly chopped
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tablespoon Ginger garlic and cilantro paste
  • 2 tablespoon of all-purpose flour
  • 1 teaspoon dry flakes of Parsley and Rosemary leaves (can use fresh)
  • 2 tablespoons of Tomato paste
  • Salt and Pepper to taste
  • 2 cups of chicken stock
  • 2 cups of water with 2 packs of sodium-free Beef bouillon (if you don't have enough chicken stock, use this as a substitute)
  • 2 tablespoon of Olive oil (or any you like)
  • A handful of frozen peas (optional)


  1. In a medium bowl marinate the meat with a good coating of olive oil, salt, black pepper, and ginger garlic cilantro paste, repeat on both the sides, sprinkle with some flour as well. Set it aside.
  2. In a dutch oven add in the oil once heated add in the chuck roast to brown up for about 3 mins on each side.
  3. Once caramelized on both sides, transfer the chuck roast in a plate and set aside.
  4. In the same pot with the remaining oil add-in and saute the garlic, onions, carrots for a min or 2, and then introduce beef back into the pot with bay leaves, cinnamon stick, chopped tomato, tomato paste, parsley and Rosemary leaves.  
  5. Once all the ingredients are added to the pot its time to fill it with chicken broth and some beef bouillon packs with 2 cups of water.
  6. Cover the pot and let it simmer away on medium-low heat for half hr on the stove and then transfer it to 350 F Preheated oven for about 2.5 hrs. If you prefer to cook it on the stovetop for the whole time it will still be the same delicious taste.
  7. Tip: Always check occasionally on the roast making sure it's not dry (if it is getting dry add in a cup of water but with these measurements, I didn't need to add any more liquid)
  8. Make sure at the very end (about 15 mins before ) taking the pot out, add in peas and cover and cook for the remaining time.
  9. Once the time's up, take the pot out of the oven, check for the consistency, the mouthwatering smell and falling apart softness of the meat will confirm it's done!
  10. On a smooth bed of mashed garlic potatoes throw over the ultimate comfort food of all times and this one is even better with some simple seasoning, that's why I call it Seasoned Pot Roast!

    It's beyond delicious! Try it!

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