Spice-Rubbed Pot Roast That Melts in Your Mouth

This spice-rubbed pot roast is my go-to roast: simple to prepare and always tender and flavorful.

I grew up enjoying well-done roasts that are still melt-in-your-mouth tender. While I appreciate a rare steak or a grilled London broil, slow-braised roasts remain a comfort-food favorite. They’re forgiving, make excellent leftovers, and freeze well, which is perfect when feeding a crowd or preparing ahead.

Chuck roast is ideal for slow braising: it’s economical and becomes tender and succulent when cooked low and slow. If your roast is sold in a net, I recommend cooking it with the net on and removing it only after the meat has cooled enough to slice cleanly.

This spice-rubbed pot roast is a regular on my holiday menus. It requires an extra step of sautéing the aromatics and browning the meat in a Dutch oven, which builds rich flavor worth the bit of hands-on work. If you prefer a true dump-and-bake method, you can layer the onion, shallots, and garlic in a 9×13 pan, rub the spice mixture over the roast, place the meat on top, whisk the remaining liquids together and pour over. Bake low and slow at 200°F for about 8 hours for excellent results.

close up of sliced spice-rubbed pot roast

Fabulous Melt-In-Your-Mouth Spice-Rubbed Pot Roast

This spice-rubbed pot roast is easy to make and reliably tender and flavorful.

Ingredients

Spice Rub

1 Tbsp oil
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp dried parsley
½ tsp dried basil
½ tsp dried thyme
1 tsp crushed red pepper flakes

Roast

3 lbs. (approx.) chuck roast*
1 Tbsp oil
1 onion, diced
1-2 shallots, sliced
4 garlic cloves, minced
¼ cup red wine
2 Tbsp tomato paste
2 Tbsp honey
1 cup beef stock (or 2 tsp beef consommé powder dissolved in 1 cup hot water)

Instructions

Combine all spice-rub ingredients in a small bowl and mix well. Rub the mixture evenly all over the roast.
Heat the oil in a Dutch oven or a large, heavy pot. Add the diced onion, sliced shallots, and minced garlic and sauté 5–7 minutes until they begin to brown.
Push the aromatics to the side and add the roast to the center of the pot. Brown the meat on all sides, about 3–4 minutes per side.
Stir in the red wine, tomato paste, honey, and beef stock, scraping up any browned bits from the bottom of the pot.
Bring the liquid to a boil, then cover and reduce to a gentle simmer. Cook on the stovetop for 3–4 hours until very tender. Alternatively, cover and roast in a 350°F oven for about 3 hours.

Notes

*If the roast is sold with a net, leaving it on during cooking helps the meat keep its shape and makes slicing easier; remove the net after the roast has cooled enough to slice.

If you’re short on time for searing, assemble the roast in a 9×13 pan: spread the onion, shallots, and garlic in the pan, rub the spice mix over the meat and place it on top, then whisk together the remaining ingredients and pour over. Cover tightly and bake at 200°F for approximately 8 hours until tender.

Recipe by Faigy Murray