Some meals are worth slowing down for. This oven-braised pot roast brings together tender, fall-apart beef and hearty vegetables for the kind of comfort food that never goes out of style. The secret? Golden Steer's Outlaw Rub. A generous coating creates a beautifully seasoned crust, while hours of slow braising allow the bold, savory flavors to develop. With just a handful of ingredients and a Dutch oven, this classic Sunday roast practically takes care of itself.
Here's what you'll need:
Ingredients
- 3–4 lb chuck roast
- 3 tbsp Outlaw Rub
- 1 tbsp Sergio's Seasoning
- 2 tbsp 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)
Directions
- Season the beef: Preheat your oven to 325°F. Pat the chuck roast dry with paper towels, then coat generously on all sides with Outlaw Rub and Sergio's Seasoning.
- Get a good sear: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until a deep, golden-brown crust forms. Transfer to a plate.
- Build the flavor: Add the onion, carrots, and celery to the same pot. Cook for about 5 minutes, stirring occasionally and scraping up the flavorful browned bits left behind by the beef.
- Let the oven do the work: Return the roast to the Dutch oven. Pour in the beef broth and red wine, or extra broth, then add the fresh thyme. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 3–3½ hours, or until the beef is tender enough to pull apart with a fork.
- Bring it to the table: Remove the Dutch oven from the oven and let the roast rest for 10–15 minutes. Slice or gently pull apart the beef, arrange alongside the braised vegetables, and spoon a little of the flavorful cooking liquid over the top.
Tips for the Perfect Pot Roast
Don't rush the sear. That golden-brown crust is where much of the flavor begins. Give the beef enough time to develop a deep color before turning.
Low and slow wins every time. Chuck roast becomes beautifully tender as its connective tissue breaks down during a long, gentle braise. If the beef still feels tough, give it a little more time in the oven.
Put the leftovers to work. Shred any remaining beef and tuck it into a toasted sandwich with caramelized onions, or serve it over buttered egg noodles for an equally satisfying second act.
Why Outlaw Rub?
A great pot roast starts with great seasoning. Outlaw Rub brings a bold, savory foundation that stands up to the richness of slow-braised chuck roast. As the beef cooks, its seasoning mingles with the broth, wine, and vegetables, building depth in every bite. Paired with Sergio's Seasoning, it transforms a humble cut of beef into a centerpiece worthy of the dinner table.
A Classic Worth Coming Home To
There's a reason pot roast has earned its place at the Sunday dinner table. It's generous, satisfying, and meant to be shared. With a Dutch oven, a little patience, and the right seasonings, even the simplest ingredients can become something worth gathering around.
