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Simple Pot Roast

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Makes: 8 servings adjust
The wife walked in this afternoon with a chuck roast in her hand and asked "how do I prepare this?" I considered the half a dozen different answers I might give and she said, "why don't we narrow it down to ONE?" So here it is!



Step 1

Preheat oven to 350 degrees farenheit.


  • 2 12 pounds Boneless Beef Chuck Roast
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 tablespoon Extra Virgin Olive Oil

Step 2

Salt and pepper both sides of the roast. In a large cast-iron dutch oven heat half of the olive oil over medium heat until fragrant. You don't want it to smoke. Sear both sides of the roast until dark brown (about 4 minutes to a side)


  • 1 large Onion, roughly diced
  • 4 cloves Garlic, smashed
  • 1 bottle Beer
  • 14 cup Ketchup
  • 1 tablespoon Cayenne Pepper Sauce, optional

Step 3

In a separate pot, use the other half of the oil and saute the onions and garlic until the onions are just translucent. Add the beer, ketchup, and the hot sauce if you are using it. Bring to a bare simmer (not boiling!). Pour over roast in the dutch oven.

Step 4

Cover and place into the oven. Cook for about 1 hour or until the roast is tender. Test for tenderness by trying to peel off a little bit with a fork. If it comes off easily, it's good. If you use a meat thermometer, then we are talking about around 150-160 degrees internal temperature.


  • 3 large Potato, cut up (use more if they are small. Large to me is about the length of your hand)
  • 2 Carrots, sliced (or use 1 1/2 cups of mini carrots if that's what you have on hand)
  • 3 Celery Ribs, sliced

Step 5

About half-way through the roast cook time, dump all the veggies into the pot with the roast and return it to the oven.

Step 6

Remove from oven. Let it rest about 15 minutes. Slice, serve and enjoy!
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