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Pot Roast - an herby, meaty, simple, and fall-apart tender dinner!

Pot Roast

Pot Roast is one of my all-time favorite meals. I love the way the whole house takes on the herby, meaty aroma as it cooks. I love the simplicity of it, and I love how it makes even the most inexpensive cuts juicy and fall apart tender.

Cooking low and slow, using a small amount of acid is the best way to turn a tough cut into butter!


  1. 2 lb beef roast (chuck roast, brisket, shoulder steak, round roast, etc.)
  2. 1 yellow onion
  3. 1 cups broth/stock (plus extra for deglazing)
  4. 4 button mushrooms
  5. 1 tbsp butter or rendered animal fat such as tallow or bacon fat or avocado oil
  6. 1/4 cup prepared tomato (marinara) sauce (see Subs & Adds section for alternatives)
  7. Fresh or dried herbs such as rosemary, thyme, marjoram
  8. Salt and pepper to taste


  1. Preheat oven to 275 degrees Fahrenheit, or 135 degrees Celsius.
  2. Preseason roast with salt and pepper and let rest outside of refrigeration for 30 mins.
  3. While roast is resting, slice 1 onion in half, and remove ends and outer papery layer and discard.
  4. Melt 1 tbsp butter, rendered animal fat, or avocado oil in an oven safe pot over medium/high to high heat.
  5. Add onion halves, sprinkle with salt and pepper, and brown on both sides. Remove from pan and set aside.
  6. Add roast and brown on all sides. Add stock to deglaze pan as needed to prevent burning.
  7. Return onion to pan and add tomato (marinara) sauce.
  8. Add enough stock to cover meat 1/2 way (approximately 1 cup).
  9. Place a few sprigs of fresh or dried herbs on top.
  10. Place a lid on your pot and transfer it to the oven and bake for 3-4 hours, until meat is fall-apart tender.
  11. About a half an hour before serving, add sliced mushrooms to the saucy/soupy part of the pan, cover with lid, and return to oven.
  12. Before serving, remove any woody parts from the herb sprigs.

Subs & Adds