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Pot Roast


  • 3-5 lb. Beef Chuck Roast
  • Crove All-Purpose Beef Rub 
  • 3 tbsp. Olive Oil
  • 1 Yellow Onion, quartered
  • 1 Yellow Onion, diced 
  • 5 cloves Garlic, minced
  • 2 Celery stalks, finely diced
  • 1 tablespoon Tomato Paste
  • ½ cup Red Wine
  • cups Beef Stock
  • 2 lb. Small Yellow Potatoes, halved or quartered 
  • 1 lb. Carrots, sliced into 2 in. pieces
  • 1/4 cup Carrots, finely diced
  • 2 Bay Leaves
  • Fresh Thyme
  • Rosemary


  1. Generously season the chuck roast on all sides with Crove All-Purpose Beef Rub
  2. Heat the oil in a dutch oven or any other oven-safe pot. Sear the roast on all sides until it is brown (2-3 min. per side) then remove it from the pot and set aside.
  3. In the same pot, saute’ diced onions, minced garlic, diced carrot, and diced celery. Saute’ for 3-4 minutes.
  4. Then stir in the tomato paste and red wine. Stir and allow the wine to reduce (approx. 5 minutes). Add beef stock, a few sprigs of fresh thyme, bay leaves, and rosemary. Add 1 tbsp. Crove All-Purpose Beef Rub and stir.
  5. Transfer the beef back to the pot. It should be barely covered with liquid. Cover and cook in the oven at 300 degrees Fahrenheit for 1.5 hours. 
  6. After 1.5 hours, flip the roast over and add the potatoes, and the remaining onions and carrots. Cook for another 1.5 hours. For larger roasts increase the cooking time until the roast is fork tender. 
  7. Remove the pot from the oven. Then, remove the beef roast and pull it into chunks or shred it.
  8. *Optional: To thicken the liquid to make a gravy, make a cornstarch slurry with 1 tbsp. cornstarch and 1 tbsp. cold water in a small bowl. Mix until corn starch dissolves and then add it to the pot and stir. 

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