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
Ingredients
- 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
Tools
- Large mixing bowl
- Dutch Oven
- Sharp Knife for meat
Directions
Prepare the Roast
- Trim the meat by removing excess fat and cut into large chunks
- 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
- 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.
- Tightly seal with plastic wrap and let marinate for at least 6 hours (best over night). Place in refrigerator to marinate.
- Allow meat to come to room temperature for about 1 hour
- Pre-heat oven to 375°F/190°C
- On high-heat over the stove top, sear the meat on both sides until a nice char. Once seared, spread onions throughout.
- Pour water over meat and onions. Cover with pan lid and place in pre-heated oven.
- Cook for 2.5 hours
- WARNING: extremely hot use caution
- 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.
- Serve Warm!
Time to Cook
Storage
- If any left overs, place in air-tight sealed container in refrigerator up to 5 days.
