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Our Black Steak Seasoning is not just for steaks! Here, I've used it to season a chuck roast and it slowly cooks in the oven with onions and carrots until it becomes fork-tender. Feel free to add other vegetables like parsnips, turnips, butternut squash or potatoes.
main course
Fiona Kennedy
4-6
15 minutes
4 hours
Our Black Steak Seasoning is not just for steaks! Here, I've used it to season a chuck roast and it slowly cooks in the oven with onions and carrots until it becomes fork-tender. Feel free to add other vegetables like parsnips, turnips, butternut squash or potatoes.
Serve this pot roast with mashed potatoes or buttered egg noodles.
2 Tbs. olive oil
3-4 lb chuck roast
3 to 4 Tbs. Black Steak Seasoning (7306), depending on size of your roast and desired salt level
8 medium carrots, peeled and cut into 1-in. pieces
1 large onion, skin removed and coarsely chopped
¼ cup chopped Italian parsley (optional)
Heat oven to 425F. Season chuck roast with Black Steak Seasoning. Heat a large Dutch oven over medium-high heat and add olive oil. Place the pot roast in the pot and carefully sear off all the sides, about 7-9 minutes. Remove pot from heat and place a piece of parchment paper directly on the roast, gently tucking the paper around the sides. Place lid on pot and place pot in the oven. Reduce the heat to 325F and cook for 2 hours.
Remove pot from oven and remove lid. Remove the parchment paper and add carrots and onion, gently tossing the vegetables in the liquid released by the roast. Replace the parchment paper and the pot lid. Cook for 2 more hours or until the beef is fork-tender. Sprinkle the roast with chopped parsley and serve with your choice of side.
