Sometimes grandma's way to cook is still the best way! This pot roast recipe is delicious, tender, and cooks in two hours. Add your favorite side and dinner is served. 🥘🧡
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Cut the pot roast into chunks and season well with salt and pepper.
Place the seasoned roast in an oven-safe deep dish pan with olive oil and sear each side until browned.
Add beef broth, seasonings, shallot, and butter to the pan. Cover with a lid and place in the oven at 360°F for 2 hours.
On a large baking sheet, place parchment paper and add the asparagus and baby potatoes.
Top the vegetables with olive oil and mix until well coated.
Add the chopped garlic cloves and season with garlic powder, onion powder, salt, and pepper (1 tsp each).
Place the baking sheet with vegetables in the oven 30 minutes before the roast is done cooking.
Serve the pot roast together with the roasted vegetables and enjoy!
Make sure to sear the pot roast well to lock in the flavors before baking.
Cut the vegetables evenly to ensure they cook uniformly.
Use parchment paper to prevent the vegetables from sticking to the baking sheet.
Can I use a different type of roast?
Yes, you can use chuck, rump, or any roast of your choosing for this recipe.
Can I substitute the baby potatoes?
Yes, you can use regular potatoes cut into chunks or even sweet potatoes for a different flavor.
What can I use instead of asparagus?
You can substitute asparagus with green beans, broccoli, or any vegetable of your choice.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by cooking the roast on low for 6-8 hours and adding the vegetables in the last hour.
What sides pair well with this pot roast?
Mashed potatoes, rice, or a fresh green salad would pair wonderfully with this pot roast.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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