Super Easy, one Pot, Pot Roast

Apr 8, 2015 by

This dish is pretty hard to mess up but because I like to make things hard on myself I will admit that I have messed up a pot roast before (by trimming the fat, do not do this!) but now I have a super easy keeper recipe. It’s a great way to feed a lot of people on very little and make edible a tough and inexpensive cut of meat. We have a lot of these cuts having bought a side of beef at a butcher so are glad to finally know how to cook with it.


  • Chuck roast
  • Potatoes
  • Carrots
  • Onion
  • Red Wine
  • McCormick’s Steak Seasoning
  • Olive Oil



Heat your oven to 325 degrees.

Heat a pan or a pot. If you have a stove to oven pot with a lid or dutch oven you can have a one pot meal with little mess. Add some olive oil to the pan/pot.

Cover your chuck roast in McCormick Grill Mate Montreal Steak Seasoning on all sides. I love this stuff, I use it when I make burgers as well, the proportions are perfect.

McKormicks Grill Mates Steak Seasoning

Nicely brown each side of the roast. The pan needs to be hot enough to do this or you will not get a nice sear.

seared pot roast

Add your chopped veggies. I like to keep them chunky as they will be cooking for a while and you don’t want them to disintegrate.

pot roast with veggies

Add some wine, I added about 1 ½ cups of red wine for about a 2.5 pound bone in roast, because that was all I had left ;-)

pot roast with wine

Cover your pot and put it in your pre-heated oven. Cook for 2 hours, check the meat and flip the meat so the meat doesn’t dry out on one side.

Cook for another hour adding more time as needed and flipping the meat as needed. By this point the meat should start getting very tender. Feel free to taste as you go.

There you have it, a fork tender melt in your mouth roast.

finished pot roast


Even though the pot contains a full meal, The Husband likes to turn his meat into a shredded beef burrito and even though the pot contains carbs, I like to turn mine into a rice bowl.

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