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“This recipe came with the dutch oven my baby sister gave me for Christmas last year. It cooks in a tomato-y delicious gravy and is so tender it falls apart. Truly the best pot roast I've ever eaten!”
3hrs 20mins

Ingredients Nutrition

  • one 3 1/2 lb boneless chuck roast
  • 10 -12 garlic cloves
  • 1 12 teaspoons salt
  • 34 teaspoon black pepper
  • 4 tablespoons vegetable oil
  • 2 teaspoons Emeril's Original Essence (i dont actually use this)
  • 14 cup flour
  • 1 12 cups onions, chopped
  • 12 cup celery, chopped
  • 12 cup bell pepper, chopped (i dont use this either)
  • 12 cup carrot, chopped (i use a bag of baby carrots)
  • 2 12 cups beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 12 lbs potatoes, peeled and quartered (i like yukon gold)
  • 2 -3 parsnips (not in the original recipe but they rock)


  1. preheat oven to 300°F.
  2. with a small sharp knife make slits all over the roast and insert garlic cloves. rub the roast with salt and pepper on all sides.
  3. heat your dutch oven over medium heat. add 2 Tbl oil when hot and sear the roast on all sides - about 4 minutes per side. Remove meat and set aside.
  4. reduce heat to medium, add the rest of the oil and the flour and stir about 5 minutes until chocolate brown in color.
  5. Add the onions, celery, bell peppers and carrots (and parsnips) and cook about 5 minutes until veggies begin to soften. Add the beef broth, bay leaves and tomato paste (dont be stingy!) and bring to a boil. Return roast to the pan cover and bake in the oven for 1 1/2 hours.
  6. Remove roast from the oven and turn over the meat. Scatter the potatoes over the top of the meat and return to the oven for 1 to 1 1/2 hours longer or until the meat is fork tender.
  7. Remove the roast and veggies separatly, let the roast rest for a few minutes before cutting. discard bay leaves. cut into slices or pull apart and serve with the vegetables. ladle gravy over everything and enjoy!

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