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Temperatures are cooling down across the country, including here in Dallas! It has me thinking of fall comfort food and this Pot Roast. My grandmother used to make pot roast when I was growing up and I remember not liking it at all. It was usually tough and dry. But not this recipe! The Beef Chuck Roast cooks in the oven on low for 3+ hours in beef broth resulting in the most tender, delicious roast you can imagine.

The other great thing about this meal? It cooks in one pot and you can make it earlier in the day and reheat when you are ready to eat. This is a great meal for a Sunday night, or a week night when you want to keep things simple but impress the family. My whole crew loved it. Hope yours will too!


3 tbsp olive oil

4-5 lb boneless beef chuck roast

1 tsp kosher salt

1/2 tsp black pepper

1 large onion, chopped into large chunks

5 large carrots, peeled and cut into 2-inch pieces

4 garlic cloves, minced

3 tbsp tapioca flour

2 tbsp tomato paste

3 cups beef broth

5-6 Yukon Gold potatoes,  cut into 2-inch pieces

7-8 sprigs of parsley

3 sprigs fresh rosemary


Preheat oven to 275 degrees.

Heat a large dutch oven over medium heat on the stove and add olive oil to pot. Season the chuck roast with salt and pepper. Add the chuck roast to the pot and brown on all sides. Remove the roast from the pot and set aside.

In the same pot, add the onions, carrots and garlic. Cook for 5-6 minutes, stirring occasionally, until vegetables are soft. Add the tapioca flour and tomato paste, stirring to scrape up the brown bits on the bottom of the pot. Add the beef broth and continue to stir and break up the clump of tapioca flour and tomato paste with the back of a wooden spoon. Let simmer for 5-6 minutes.

Return the roast to the pot,  and add potatoes, parsley and rosemary. Cover and place the pot in the oven. Cook for 3-3 1/2 hours, or until roast is tender and falls apart easily.

Remove from oven and serve with a green salad or your favorite green veggie! Enjoy!