Pete’s Pot Roast


3-4lb Twisted Fork Cattle Co. Chuck roast

3 Potatoes, cut 2”x2” cubes

1-2 Yellow onions, coarsely chopped 1”-2” pieces

2-3 Carrots, coarsely chopped 1”-2” pieces

3-4 Celery ribs coarsely chopped 1”-2” pieces

3-4 Rosemary sprigs

5-6 Thyme sprigs

5-6 Garlic cloves, crushed

2 Bay leaves

2 Tbls Worcestershire

1 tsp. Kitchen Bouquet

1 cup Beef stock

Kosher salt




Working with one heavy skillet preferably cast iron, sauté each of the vegetables in batches in a tablespoon of olive oil. Starting with potatoes, sauté for about 3 minutes over medium high heat just to get a little brown on them. When done, put them in your crock pot/slow cooker. Repeat with onions, then carrots and celery.  Take your room temperature chuck roast and season generously with salt and pepper.  In the same pan over the same heat, sear/cook the roast for about 2-3 minutes per side until a little crust forms on each side. Remove from pan and set aside. Reduce heat on pan to medium-low, pour in beef stock, garlic, Worcestershire and Kitchen Bouquet, heat and stir to scrape up all the bits in the pan. Pour liquid mixture over vegetables in crock pot and stir to combine. Place roast on top of vegetable bed, disperse rosemary, thyme and bay leaves across meat and vegetables, cover and cook 8-10 hours on low or 5-6 hours on high.

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