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The Sexiest Pot Roast You’ll Ever Eat

It’s been many years since I’ve prepared or even eaten pot roast—there are just a lot more exciting options in Houston. When Meatball Man recently suggested he prepare a pot roast for me, I was less than enthralled, pot roast seemed so boring. However, he was not to be deterred. On the contrary, he said, “Sweetheart, relax, this is going to be the sexiest pot roast you’ll ever eat.” How could I resist an offer like that?

Pot Roast doesn't have to be boring or bland. This recipe for pot roast has complex flavors and is delicious. It makes a fun meal to fix with your guy or for you family.

Meatball Man started with a cut of meat called chuck and this is the standard cut of meat for this dish. He also used potatoes, carrots, celery, and onions, that are the classic vegetables. However, right away, Meatball Man changed up the pot roast game in what to me was an exciting way. Can pot roast be exciting? The answer is yes, if someone is adding some mustard and tomato paste. I see stone ground Dijon, and I immediately become happy. I know, not everyone has that same reaction to mustard.

Let me assure you people that are not mustard lovers, that the final dish does not taste mustardy. The mustard does give the roast an additional layer of flavor that I really enjoyed. In fact, I would probably want more mustard. I’m sure Meatball Man would not agree as he thinks his proportions and ingredients are always perfect. So don’t worry about a mustard-tasting roast. It isn’t.

One of the things I’ve learned watching Meatball Man, is to get all your ingredients out and do all your prep work in advance. This seems to be really good advice, since you’ll know you have everything you need and the cooking will go much smoother. Plus, it just feels so cool, to have all your ingredients lined up and ready to go.

What You Will Need for The Sexiest Pot Roast You’ll Ever Eat

  • Chuck Roast (Pick a size that will fit in your Dutch Oven—cooking is the same no matter the size)
  • Smallish yellow onions (if you can’t find small ones, you’ll be able to quarter large ones)
  • Carrots (your call on number, but plan on about a pound)
  • 2 stalks celery
  • Small potatoes (a pound or two should work)
  • Salt and pepper
  • 2 TB Tomato paste
  • 1 TB stone ground Dijon Mustard
  • ½ tsp Turmeric
  • 1 tsp Cumin
  • Olive oil
  • ¼ – ½ cup Red Wine (optional but nice if you have it)
  • Water

Prep Work

The first thing Meatball Man did was prepare a mix of vegetables cut into small pieces. These would become a nice bed for the roast to sit in while it braised in the oven.

The first thing Meatball Man did was prepare a mix of vegetables cut into small pieces. These would become a nice bed for the roast to sit in while it braised in the oven.

Then he chopped 2-3 stalks of celery, 2 carrots, and 1 small or half a large onion into smaller pieces.

Next, he dried the chuck roast with paper towels and seasoned it all over with salt and pepper and set aside.

Here’s where the preparation got a little exciting. In a small bow, he mixed 2 TB tomato paste, 1 TB of mustard, 1 tsp turmeric, ½ tsp of cumin. The mustard and those spices got my attention. This was not going to be my mama’s pot roast!

Here’s where the preparation got a little exciting. In a small bow, he mixed 2 TB tomato paste, 1 TB of mustard, 1 tsp turmeric, ½ tsp of cumin. The mustard and those spices got my attention. This was not going to be my mama’s pot roast!

Meatball Man, heated a tablespoon or two of olive oil in his Dutch Oven until the bottom of pan was covered with shimmering oil. You want it hot enough that the meat sizzles when it hits the oil in the pan but it doesn’t have to be scary hot.

While oil is heating, he brushed the tomato paste mix on all sides of the roast.

Cooking the Pot Roast

Then he added the meat to the pan and browned it on one of the flat sides, around the edges, then flipped it on the other side. When it was browned all over, he removed it to a plate.

The roast gets browned on all sides. Then liquids and chopped vegetables are added to the pan.

Then, he added ¼ cup or so of red wine and ¼ cup of water to the pan and stirred and scraped to get all the good stuff off the bottom of the pan.

Next he added the chopped vegetables to the pan and stirred them into the liquid.

Finally, he put the roast back into the pan, on top of the chopped vegetables.

Preheat oven to 325°

While the oven was heating, he added enough water to come about half way up the sides of the meat. Things will be smelling amazing at this point. That’s the point when Meatball Man declared it smelled like heaven in the kitchen. It did smell wonderful. However, it was time to put the lid on the pan and let the whole thing heat up.

Once it was all hot and simmering, he put the covered roast into the oven and set the timer for two hours.

Taking a Break

At this point, your work is done for a while. You can leave your other veggies to prep later before you add them in. So take some time and enjoy the company of your cooking mate. Since Meatball Man had opened some wine for the roast, he poured us each a glass. We took our glasses and some snacks and went out to the balcony to enjoy the beautiful evening and catch up. The two hours flew by!

Here is a list of fun things to do while the pot roast is cooking

At the two-hour mark, get your potatoes, carrots, and onions ready. Meatball Man used small red potatoes, a few large carrots, and a few small onions. The little potatoes and peeled onions went in whole and he cut the carrots into large chunks.

Once he had this group of vegetables ready, he pulled the roast out of the oven, turned the meat over, and added the vegetables to the pan with the roast. Plan on cooking the roast for about another hour until the vegetables are tender and the meat shreds easily.

You turn the roast over and add the whole potatoes, carrots, and onions at the two hour mark

Remove from oven and let everything rest for 10 to fifteen minutes while you set the table or get your plates ready.

Finished pot roast with vegetables

Plate into a bowl so you can enjoy that broth. I don’t eat bread but Meatball Man had bought a lovely loaf of bread to enjoy with his roast.

This pot roast was gorgeous. The pictures look pretty good but they can’t quite capture how scrumptious it looked. The sauce was shimmery and smelled divine. I couldn’t wait to dig in. The meat was so tender and flavorful! Meatball Man was right as usual when it comes to food. It was the sexiest pot roast, I’d ever eaten!

Here’s a bonus recipe for Morning After Hash

The next morning when I asked Meatball Man for some good leftover ideas, he said he liked to make a hash from it. All you need in addition to your leftovers are a couple of eggs and some butter.

Here’s how to make your Morning After Hash

Leftover pot roast—take a chunk of it and either shred it or chop it into small squares. I like to cut in in half vertically, then shred it some.

Leftover vegetables—chop potatoes, onions, and carrots into smaller pieces.

I like to do everything in one skillet. Heat your fat of choice on one side. For this, I used butter since I think it’s good with the eggs that are going in here in a few minutes.

Once the butter is hot, add your chopped meat and vegetables. Let them sizzle for a bit in the butter. Add some butter to the other side of your skillet. Meatball Man uses cast iron; I use nonstick. They can both work. Once the butter is sizzling, crack a couple of eggs into the pan. Let them cook to your favorite level of doneness.

Plate you hash and serve an egg on top. It’s so easy and so good!

This is the sexiest pot roast I've eaten. It smelled and tasted delicious with bold flavors and tender meat.







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I'm a former counselor, career services leader, and college advisor. Now I coach and write at My Think Big Life promoting health and personal growth.
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{ 4 comments… add one }
  • Ken M May 14, 2016, 6:25 pm

    As a retired chef I would add another item to this list.

    • Sara May 15, 2016, 7:31 pm

      Will you share?

  • Kathryn May 15, 2016, 9:55 pm

    This sounds divine! I love a good fall-apart roast and haven’t made one in so long. Stopping by from BYOT. Stumbled and pinned. Have you tried adding a yummly link?

    • Sara May 16, 2016, 5:38 am

      Hi Kathryn, thanks for stopping by and sharing. I do have a yummly account, so I will look into that.

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