Stove-top Pot Roast

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2+ lb chuck roast
4 Tbsp kosher salt
2 Tbsp fresh cracked black pepper
1 Tbsp granulated garlic
1 Tbsp dried rosemary
1 Tbsp virgin olive oil
2 Tbsp unsalted butter
2 cups water
4 chopped potatoes & other assorted vegetables (onions, carrots, celery, ect.)
Fresh garlic, rosemary, & thyme to taste
Garlic salt to taste


  • Combine kosher salt, pepper, dried rosemary, and granulated garlic into a small bowl and mix well
  • Rub the contents of the bowl on all sides of the roast, be sure to cover well 
  • Place in a container & let stand for a hour (if you want this can stand for up to 6 hours. Be sure to take the roast out of the refrigerator a hour before you start cooking)
  • Put large stove top safe Dutch oven on the stove over medium high heat
  • Put oil and butter into the pan, melt butter
  • Take the roast and sear all sides in the hot butter and oil. Put to side
  • Reduce heat and deglaze the pan with a cup of water 
  • Add fresh cloves of garlic 
  • Add all chopped vegetables to the pot. Stir well to coat all vegetables, add garlic salt to taste 
  • Add the second cup of water, fresh rosemary and thyme, then place the roast on top of the chopped vegetables 
  • Place top on the Dutch oven and leave heat on low 
  • Cook for 2 hours with cover (do not check on it, keep all the heat in the Dutch oven. This works best with a cast iron Dutch oven thanks to radiant heat) 
  • Let roast rest for 10 minutes before serving
Serves 4

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