Pot Roast or Chuck Roast – as its known in the butchers shop, is a large cut of meat that needs time to break down and become fall apart good.  At Nebraska Star® Beef we have a great recipe that will create a tender, flavorful, and moist roast every time.
orgins of the chuck roast used in a pot roast.

Pot Roast or Chuck Roast comes from the shoulder area.


  • 2 lb Nebraska Star® Beef Chuck Roast  ( pot roast )
  • 2 Large Potatoes, quartered
  • 4-6 Large Carrots, cut to 1.5-2” pieces (unpeeled)
  • 2 Large White Onions, coarse chopped
  • 4 Cloves Garlic – smashed
  • 1 Cup Water
  • 3 Tbs Worcestershire Sauce
  • Nebraska Star® Beef Signature™ Seasoning – to taste
  • 1 Tbs Corn Starch
  • 1 Cup cold Water


  • Chopping Board
  • Chef or Santoku Knife
  • Foil Roasting pan and foil lid, or Earthenware, Enamel Coated or Cast Iron stock pot** – with lid
  • Large Cast Iron Skillet
  • Sauce Pan
  • Mixing spoon
  • Tongs – for flipping roast during searing process
  • Measuring Cup
  • Measuring Spoons

Cooking Instructions –

Pre-heat Conventional Oven to 200F

**make sure that your stock pot will fit in the conventional oven. ( see below cooking instructions for images and step by step instructions)

Preheat skillet to high temperature.  While skillet is heating, coat the roast very lightly with beef tallow or pork lard – coconut shortening or olive oil may be substituted – and season the roast with Nebraska Star® Beef Signature™ Seasoning to taste.  The tallow helps the seasoning to stick, and also helps to quickly form a crust when the roast is seared.  When roast is ready, and pan is hot, place the pot roast into the hot pan and sear all 6 sides to a nice golden brown.  Remove the roast from the pan and reduce heat to medium-low.

Add a spoonful of tallow or lard (or coconut shortening) to the pan and allow it time to melt completely.  Once melted, add the quartered potatoes, cut carrots, chopped onion and smashed garlic and sauté until the onions become translucent.  Add 1 cup of water and 3 Tbs of Worcestershire sauce and bring to low boil.  Simmer for approximately 5 minutes on medium heat.

In a stock pot, or small foil pan, add half the reduction to the bottom of the pan.  Add the pot roast and the remainder of the reduction to the top of the roast.  Season with a dash of Nebraska Star® Beef Signature™ Seasoning and put the lid on the stock pot, or use foil to completely seal the foil roasting pan.

Cook in 200F degree oven until the roast becomes “fork tender” – when a fork will easily push into the pot roast – this takes approximately 3 hours.  (Altitude and individual ovens can affect cook time)

When finished, remove the pot roast from the pot and wrap it completely and tightly with a couple layers of foil and allow it to rest for at least 30 minutes.

Remove the carrots and potatoes to separate serving bowls and cover.  They may be placed in a warm oven (170F) to keep them warm while roast is resting.

Gravy Instructions –

Pour the juice from the pot (to include onion and garlic and any other remaining “chunkies”) into a sauce pan and bring it to a boil.  While it is heating, mix 1 Tbsp. Corn Starch with 1 Cup COLD Water and stir until starch is completely dissolved.  Add the water and corn starch mixture to the drippings and stir, the corn starch and water will cause them mixture to thicken and become a gravy to serve with the pot roast and vegetables.  When it reaches the desired consistency, pour into a gravy boat or serving bowl.

Once the roast has rested for at least 30 minutes, unwrap the roast and slice it into 3/8” thick slices and serve with potatoes, carrots and gravy.

All Beef is grown locally and supplied exclusively by Nebraska Star® Beef

All Natural Beef supplied exclusively Nebraska Star® Beef.