Cold weather is also known as pot roast weather to some people in my family. Pot roast is comfort food king — slow-cooked, melt-in-your-mouth, stick-to-your-ribs kind of food.
It also makes the best leftovers, and some might say it tastes better the next day.
There’s also nothing easier, whether you use a crock pot, stove or oven. You season your roast, sear, and then braise it for hours in pot of broth or water until it’s tender as can be.
When I was younger, my mom’s signature pot roast seasoning (and everyone’s mom, let’s be real) was a packet of Lipton onion soup. It worked, don’t get me wrong, but as an adult, I know that cannot be the best way to season a pot roast. Especially from a nutritional standpoint.
So I’ve used different seasonings and come across a blend that I love for Pot Roast — Ava Jane’s Kitchen Everyday Blend. This bold, zesty blend is hearty enough to season but doesn’t overpower the beef. It also compliments the carrots and potatoes nicely and gives an all-around perfect flavor. I cooked this in the oven but feel free to do it using your favorite method.
- 1 2-3 pound chuck roast
- 2 tablespoons Ava Jane’s Kitchen Everyday Blend seasoning
- 4 slices bacon chopped
- 1 cup red wine
- 1 onion sliced
- 4 cloves garlic smashed
- 1 bay leaf
- 1 lb baby carrots
- 2-3 cups beef broth
- Preheat oven to 275 degrees F.
- Season the roast with the Everyday Blend seasoning. Heat a Dutch oven over medium high heat. Cook the bacon until crisp and remove with a slotted soon. Add the pot roast and sear all over until deep brown. Add the wine and scrape the bottom of the pot to get all of the browned bits. Add the onion, garlic, bay leaf, carrots, and broth to the pot. Cover and transfer to oven.
- Cook for 2 1/2 - 3 hours until meat is tender falls apart easily with a fork. Sprinkle with reserved bacon.