No slow cooker? No problem. This oven-braised pot roast delivers all the tender, juicy comfort of a Sunday supper with bold layers of flavor that only our chef-crafted blends can bring. With a few simple steps and our signature All Shook Up Seasoning, you’ll get fork-tender beef, roasted vegetables, creamy mashed potatoes, and rich homemade gravy, no special equipment required.
The trick is seasoning in layers, letting the roast slowly braise until it falls apart, and finishing with a gravy made from the pan juices, butter, and a touch of whole-herb Table 40. For even more depth, a pinch of Sergio’s Seasoning ties it all together with a savory backbone.
Ingredients
For the pot roast:
- 3–4 lb chuck roast
- 3 tablespoons All Shook Up Seasoning
- 1 tablespoon Sergio’s Seasoning
- 2 tablespoons olive oil
- 1 large onion, quartered
- 4 carrots, cut into large chunks
- 3 celery stalks, cut into large chunks
- 3–4 sprigs fresh thyme
- 2 cups beef broth
- 1 cup red wine (optional, or substitute with extra broth)
For the mashed potatoes:
- 2 lbs russet or Yukon gold potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup milk or cream
- Sergio’s Seasoning to taste
For the gravy:
- Pan drippings from the roast
- 2 tablespoons flour
- 2 tablespoons butter
- 1 teaspoon Table 40 Seasoning
Directions
- Prep the roast: Pat the chuck roast dry and season generously on all sides with All Shook Up Seasoning and Sergio’s Seasoning.
- Sear for flavor: Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- Build the base: Add onion, carrots, and celery to the pot. Cook for 5 minutes, scraping up browned bits. Return the roast to the pot, add broth, wine (if using), and thyme. Bring to a simmer.
- Braise low & slow: Cover and place in a 325°F oven. Cook for 3–3.5 hours, until the roast is fork-tender and vegetables are soft. Remove roast and vegetables; set aside.
- Make the potatoes: While the roast finishes, boil potatoes until fork-tender, 15–20 minutes. Drain, mash with butter and cream, and season with salt, pepper, or a pinch of Sergio’s Seasoning.
- Make the gravy: Melt butter in the same Dutch oven with pan drippings. Stir in flour, whisk until smooth, then slowly add liquid back in. Simmer until thickened, then season with Table 40 for a savory, herb-forward finish.
- Serve: Plate the pot roast with vegetables and creamy mashed potatoes, drizzling everything with rich, flavorful gravy.
Serving Tips
Classic comfort: Serve with crusty bread to soak up the gravy.
Weeknight upgrade: Use leftovers for shredded beef sandwiches the next day.
Sunday feast: Pair with a green salad or roasted Brussels sprouts for a balanced table spread.
Why All Shook Up?
This Memphis-inspired seasoning is more than just a BBQ blend, it’s a bold, balanced mix that brings warmth and sweet heat to slow-cooked dishes. Combined with the herb-forward lift of Table 40 and the everyday versatility of Sergio’s Seasoning, you get layers of flavor that transform a simple roast into a show-stopping centerpiece.
Comfort, Elevated
Pot roast doesn’t have to be plain. With the right seasonings, your oven becomes a flavor powerhouse—no fuss, just tender beef, velvety gravy, and vegetables cooked to perfection. This is comfort food made unforgettable.
