The Perfect Pot Roast

The perfect pot roast to comfort you during quarantine.
This pot roast recipe is to die for!

Since coming to the United States back in 2008, one dish that I instantly fell in love with was pot roast. From the incredible aroma that fills the kitchen to how beautiful the roast comes out from the oven, this dish defines “comfort food” for me.

As we’re all spending so much time at home these days, this would be the perfect dish to make for yourself and your loved ones. I promise you this pot roast will make you feel a little better.

This pot roast recipe is super easy and incredibly delicious.

Let’s get cooking, habibis!


  • 2.5 lbs chuck roast. Or any roast of your preference. Chuck roast is my favorite.
  • 1 bag of baby carrots
  • 3-4 sweet potatoes, peeled and cut into thick slices.
  • 1 large onion, cut into big chunks.
  • 6 cloves of garlic, peeled and lightly pressed.
  • 4 cups of beef broth, or any other broth.
  • Lots of kosher salt, black pepper, and garlic powder. This is a thiccc cut of meat so you need to season generously.
  • 1 tbsp flour.
  • 2 tbsp butter.


  1. Preheat oven to 350F
  2. Generously coat the meat with salt, pepper, and garlic powder.
  3. In a large cast-iron skillet, heat some vegetable oil on high until you see a little smoke.
  4. Sear the meat for about 5 minutes on each side, or until golden brown. You want to get a really good caramelization going.
    • Do not be tempted to remove anything that sticks to the pan. This will be the base for the best gravy later on.
  5. Remove the meat and let it sit aside.
  6. Add all the vegetables and saute them lightly in the beef fat.
  7. Add 2 cups of your broth, then replace the roast over the vegetables.
  8. Put the skillet in the oven for 45 minutes. This will give you a perfect medium-rare roast.
    • If you like your roast medium, cook it for 55 minutes.
    • if you like your roast well, please DM me on Instagram and lets talk about it.
  9. Remove the skillet from the oven. Put the meat on a cutting board and let it rest for 20-30 minutes.
  10. Scoop out all the vegetables and put them at the bottom of a serving dish, but keep all the accumulated juices in the skillet.
  11. Place your skillet on a medium heat and add in the flour and butter.
  12. Stir everything well until all the flour is dissolved. Then add the remaining broth. Keep stirring until the mixture thickens. If you like a thicker gravy, add a little bit more flour.
  13. Carve your roast againstĀ theĀ grain into thin slices. Take a lot of pictures.
  14. Place your sliced roast over your veggies so they soak up some more of the juices.
  15. Serve with a side of salad, maybe a glass of red wine, and enjoy!

If you liked this recipe, I would really appreciate it if you follow me on Instagram @wethehabibis.

You can also see my other recipes here.

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