Delicious Pot Roast Recipe!

Easy to follow Pot Roast Recipe!

This pot roast is my go-to when having guests over. Pair this with some mash potatoes or rice, soup and salad.

The best dessert to make along side is our Baklava Take & Bake Tray!

Click here for Live Video Tutorial!

Let us know how it turns out #meezan_kitchen


  • 22.5 lbs Chuck Roast (Angus preferred)
  • 1 cup White Vinegar
  • 1 tbs - Ranch Seasoning Powder
  • 1 tbs - Season Salt
  • 3 tsp - Paprika
  • 3 tsp - Garlic Powder (no salt)
  • 3 tsp - Onion Powder (no salt)
  • 3 - Galic Cloves finely chopped or 2 tbs Minced Garlic/Paste
  • 3 cups of Water
  • 1 Large Onion


  • Large mixing bowl
  • Dutch Oven
  • Sharp Knife for meat


Prepare the Roast

  1. Trim the meat by removing excess fat and cut into large chunks
  2. Place trimmed meat into bowl and pour vinegar over meat. Let sit for 10 min. Drain the vinegar and pat dry the meat with a paper towel
  3. Place the trimmed and clean meat in the dutch oven. Season the meat with all the spices and mix well so every piece is coated.
  4. Tightly seal with plastic wrap and let marinate for at least 6 hours (best over night). Place in refrigerator to marinate.
  5. Time to Cook

  6. Allow meat to come to room temperature for about 1 hour
  7. Pre-heat oven to 375°F/190°C
  8. On high-heat over the stove top, sear the meat on both sides until a nice char. Once seared, spread onions throughout.
  9. Pour water over meat and onions. Cover with pan lid and place in pre-heated oven.
  10. Cook for 2.5 hours
  11. WARNING: extremely hot use caution
  12. Remove from oven and open lid. Using 2 forks, shred the meat. Add 1 cup water to pot and place back in oven with lid, for 30 minutes.
  13. Serve Warm!


  1. If any left overs, place in air-tight sealed container in refrigerator up to 5 days.