Perfect Pot Roast


Who doesn't love a good pot roast? I sure do! 

This is my mom's recipe, which she says she just complied from a few recipe books, but I've decided it's her own version because everything is better when Mom makes it, right? She loves our roasts so much that she orders a couple of big 7-Bone Chuck Roasts from our shop every couple of weeks. 

7-Bone Chuck Roasts are bone-in chuck roasts, and the name comes from the roughly "7" shaped bone. We also offer boneless chuck roasts at 1907 Meat Co., but the bone helps the roast keep the shape and adds some great flavor while it's cooking. We have more than chuck roasts, too. 

Pot roasts are classic, and they're hard to mess up (that's NOT a challenge). I think the hardest part is the gravy! They're sure to please every meat eater at the table, even the kids! 

The secret to a perfect pot roast is to sear it on all sides first IN the pot you're going to cook it in, so it's really important to use a Dutch oven or other oven-safe pot with a lid that's big enough for the roast. 


After you sear it, add your seasonings. I used a few tablespoons of McCormick Perfect Pinch Garlic and Herb Salt-Free seasoning, but if you have something you like better, by all means, use it! I firmly believe that recipes are subject to interpretation.  I used a couple of cups of pearl onions, but you can add whatever kind of veggies you want — carrots, onions, celery, etc. 

Mom's Perfect Pot Roast

• 7-Bone Chuck Roast, 2-5 lbs. from 1907 Meat Co.
• 2 tablespoons Olive Oil
• 2-4 tablespoons McCormick Perfect Pinch Garlic and Herb Salt-Free seasoning, or your choice of seasoning, depending on the size of your roast
• 2-3 cups (total) your choice of vegetables (onion, carrot, celery, potato, etc.)
• 1 1/2-2 cups water (use 1 1/2 cups for 2-3 lb. roasts, 2 cups for 4-5 lb. roasts)
• 1/4 cup flour
• Salt and pepper 

Heat oven to 325°F.
Heat olive oil in your Dutch Oven (or other oven-safe pot with lid) on the stove on medium-high. Salt and pepper each side of the roast and sear in oil about seven minutes on each side. 
Sprinkle seasoning on top of roast. As it cooks, the seasoning will seep into the meat. Add vegetables around roast. Add water. 
Cover and roast for 1 hour per pound of meat. 
Remove meat from pot and set aside until it's cool enough to handle and pull apart.
While the meat is cooling, strain juices from the pot into a two-cup measuring cup or larger container. Skim off fat and add enough water to equal two cups of liquid. Return to pot.
Shake flour and 1/2 cup of water in a tightly closed container and whisk into to meat juices. Heat on medium until bubbling, stirring constantly until it's thick. Add salt and pepper to taste. 
Serve gravy with roast and vegetables. 

How did it go? Let us know in the comments! 

Sally Asher is the Communications Coordinator at 1907 Meat Co.