A pot roast is one of the most simple cold weather meals to make and also one of the most flavorful meals I’ve tasted. Since it’s slow cooked in the oven for hours, the juices from the meat release into the broth and combine with all the fresh herbs. It’s honestly making my mouth water thinking about it! Plus the whole house begins to smell divine. It’s so simple yet it tastes complex because all the layers of flavor put into it.


I think mashed potatoes brings the pot roast to a whole new level. Instead of the usually pot roast with potatoes in it already, I like to keep the potatoes separate to provide a new texture the dish.

Whatever way you decide to serve this, it’s the perfect winter weather meal to warm you up and safety your taste buds.



Prep time: 15 minutes

Total time: 6 hours 15 minutes


  • 3-4 lb. chuck roast
  • 3 cups chicken broth
  • 6 sprigs thyme
  • 3 sprigs rosemary
  • 2 sprigs oregano
  • 2 tbsp. Rendered bacon fat
  • 1.5 tbsp. Kosher salt
  • 1.5 tbsp. Ground pepper
  • 2 tbs olive oil
  • 4 large carrots, cut in 3 inch chunks
  • 5 cloves garlic, smashed
  • 2 medium yellow onions, cut in half and skin removed


  1. Heat a Dutch oven pot (brother large oven proof pot) to high heat.
  2. Preheat oven to 275 degrees F
  3. Liberally coat each side of the chuck roast with the kosher salt and ground black pepper. A good coating of salt and pepper is going to give the roast a good outer crust
  4. Add olive oil and bacon fat to hot pot and add in roast. Seer each side of the roast for about 4-6 minutes (or until each side is a deep brown and crisp).
  5. Add in chicken broth, onions, garlic, carrots, thyme, rosemary, and oregano. The broth should come up to about half way up the roast and most of the vegetables and herbs should sit atop the chuck roast.
  6. Cover the pot with a lid and transfer to preheated oven. Cook roast for 4-6 hours. You will know when it’s ready by taking two forks and separating the meat. It should basically fall apart.


Prep time: 5 minutes

Total time: 25 minutes


  • 5-7 yukon gold potatoes
  • 8 tbsp salted butter
  • 1/2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 1/2 cup grated parmesan cheese
  • 1/4 cup half and half


  1. Bring a large pot of salted water to a boil.
  2. Wash and scrub potatoes. Cut potatoes into small chunks, about 1 inch in size. Add potatoes to boiling water and cook 15-20 minutes (till potatoes are fork tender).
  3. Strain water from potatoes and place potatoes back in pot. Quickly, use a potato masher to smash potatoes. The potato masher will allow you to leave small chunks (which I prefer).
  4. Add in butter, salt, pepper, parsley, garlic powder, parmesan and half and half. Mix till combined and potatoes are thick and creamy. Serve warm.


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