clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pot Roast with Root Vegetables

  • Author: Jaime Hartman
  • Total Time: 4 hours
  • Yield: 4-6 1x


Humble chuck roast with root vegetables gets deep flavor from shallots, garlic, surprising herbs, and mustard.


  • 12 tablespoon bacon fat, lard, or coconut oil
  • 1 3-5 pound chuck roast, bone in or boneless
  • 4 shallots, peeled and cut in half
  • 5 cloves of garlic, peeled
  • 3 sprigs of fresh thyme or a teaspoon of dried
  • 3 bay leaves
  • 1 teaspoon whole coriander seeds
  • 3 cups of beef or chicken stock
  • 1 tablespoon apple cider vinegar
  • 4 medium carrots, cut into large chunks
  • 1 pound potatoes, cut into equal size chunks
  • 1 tablespoon whole grain mustard
  • Salt and pepper to taste


  1. Preheat oven to 300 degrees.
  2. Melt 1 tablespoon fat in dutch oven over medium heat. Salt roast liberally and brown for 10 minutes, flip and brown other side for 10 minutes.
  3. Remove meat and set aside. If pan is dry, add more fat.
  4. Add shallots and garlic and cook, stirring frequently, until slightly carmelized.
  5. Add thyme, bay leaves, and coriander and cook until fragrant.
  6. Add stock and vinegar to pan to deglaze. Use wooden spoon to loosen browned bits and bring to a simmer.
  7. Return meat to pan. Cover and place in oven for 2 1/2 hours.
  8. Carefully turn roast over (it will begin to be falling apart at this point) and add root vegetables to pan. Cover and return to the oven for another 1 to 1 1/2 hours (for a total cooking time of 3 1/2 to 4 hours), until the vegetables are very soft and the meat is falling apart.
  9. Remove the meat and vegetables to a serving platter. Add mustard to sauce and adjust seasonings to taste. Pour sauce over meat and vegetables and serve.
  • Prep Time: 30 mins
  • Cook Time: 3 hours 30 mins
  • Category: main dish