Pot Roast has to be the ultimate comfort food. This is one of my all time favourite recipes and it is guaranteed to be a show stopper at your next Sunday dinner. It’s cooked low and slow, leaving the beef so incredibly tender that it truly melts in your mouth. Serve this over a bed of whipped mashed potatoes for a match made in heaven, and I promise this will be your new go-to recipe to serve your family and friends.

This recipe is a great alternative to Braised Beef Short Ribs if you aren’t looking to spend a ton of money on an expensive cut of meat. Using a blade roast or chuck roast will certainly be cheaper than purchasing beef short ribs. By using the method in my recipe will ensure you get a fall-apart, melt in your mouth roast. Since the blade is a marbled cut of beef, it’s a bit tougher than other cuts, which is why it’s more affordable. By braising the roast low and slow, you will transform it into a tender, succulent, fall-apart, Pot Roast.

Substitutions & FAQ’s

How much seasoning should I add to my roast?
Since all roasts will be different in size, I didn’t add the quantities of each different seasioning. Be sure to generously season all sides with salt, pepper, garlic powder and onion powder (including the sides). See my reference photo below:

What is a Pot Roast?
Pot Roast is a classic recipe that has been made in different ways for many years. Typically a Pot Roast starts with a tougher cut of beef such as a chuck/blade roast. The idea is to cook it low and slow for a few hours to break down the tissues of the beef which will result in a tender, flavourful and fall-apart roast.