One of my favorite Sunday dinners is a slow roasted, savory chuck roast. But y'all, I have to be completely transparent and say that sometimes, I don't want to cook a pot roast the way I was taught to cook it. It takes too long. Especially if I'm tired or have a lot to do and not a half day to devote to cooking a meal. So this is my "lazy" Sunday Pot Roast. I call it the lazy version because there are a few "shortcuts" that shave off a few hours, but the end result is still a tender, delicious, and hearty chuck roast. It's easy and beginner friendly, and if you add a couple of veggies to the pan, it's a one pan meal you can do while you fold laundry or binge watch an episode or two of your favorite show. 

This recipe features Grandpa Gus's Salt-Free Steak & Burger Blend paired with Billion Dollar Beef Bouillon to build rich, savory flavor while giving you complete control over the salt. Whether you're making Sunday or a cozy weeknight meal, this pot roast is simple, hearty, and made to be shared.

Prep Time

15 minutes (plus overnight marinating, if possible)

Cook Time

90–105 minutes

Total Time

About 2 hours (plus marinating time)

Servings

4–6

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Ingredients

• 1 (3-pound) boneless chuck roast

• 3 tablespoons Grandpa Gus's Salt-Free Steak & Burger Blend, divided 

• 2 tablespoons Billion Dollar Beef Bouillon, divided

• 2 tablespoons cooking oil, divided

• 1 onion, sliced

• 1 bell pepper, sliced

• 1–2 cloves fresh garlic, minced or 1 tablespoon of jarred garlic (measure with your heart)

• Salt, to taste

• 2-3 sprigs fresh rosemary (optional)

• ¼ cup water

• ½ pound small red or Yukon Gold potatoes (optional)

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Instructions

1. Season the Roast

If possible, season the chuck roast with 2 tablespoons Grandpa Gus's Steak & Burger Salt-Free Seasoning and refrigerate overnight.

If you're short on time, remove the roast from the refrigerator and let it come closer to room temperature. Massage 2 tablespoons Grandpa Gus's Steak & Burger Salt-Free Seasoning and 1 tablespoon Billion Dollar Beef Bouillon into the meat, allowing it to rest as long as possible before cooking.

2. Sear the Roast

Heat 1 tablespoon oil in a large cast-iron skillet or other heavy-bottomed skillet over medium-high heat.

Sear the roast until a deep golden-brown crust forms on both sides.

Remove the roast from the skillet and set aside.

 

3. Sauté the Vegetables

Reduce the heat to medium.

Add the remaining tablespoon of oil.

Cook the onions and bell peppers until they begin to soften, about 5–7 minutes.

Add the garlic and cook just until fragrant, about 30 seconds.

4. Deglaze the Pan

Pour ¼ cup water into the hot skillet.

Using a wooden spoon, scrape up all of the flavorful browned bits from the bottom of the pan. Let the water simmer for about a minute.

Stir in the remaining 1 tablespoon Billion Dollar Beef Bouillon and 1 tablespoon Grandpa Gus's Steak & Burger Salt-Free Seasoning until well combined.

 

5. Assemble

Spread the sautéed onions and peppers into the bottom of an oven-safe baking dish or Dutch oven.

Pour the deglazing liquid over the vegetables.

Place the roast on top.

If using, tuck the potatoes around the roast and add the rosemary sprigs.

Taste the liquid and add salt if desired.

If you have onions and peppers left, place them on top. 

6. Bake

Preheat the oven to 400°F.

Cover the pan tightly with aluminum foil (or place the lid on your Dutch oven).

Bake for 90 minutes.

If your roast is smaller than 3 pounds, begin checking for doneness a little sooner.

If you'd like the roast to be more tender, reduce the oven temperature to 325°F and continue cooking in 15-minute increments until it reaches your desired tenderness.

( I forgot to take a photo of this part. I had people to feed)

7. Rest & Serve

Remove the roast from the oven and loosely tent it with aluminum foil.

Allow it to rest for 20–30 minutes before slicing or pulling apart. Resting allows the juices to redistribute throughout the meat, giving you a more tender and flavorful roast.

Serve with the vegetables and potatoes, if using.

I'm not much of a gravy girl when it comes to pot roast, but those flavorful pan drippings make an incredible homemade gravy if that's your thing.

Mrs. Root's Tip

The overnight seasoning is worth the wait if you have the time. It gives Grandpa Gus's Salt-Free Steak & Burger Seasoning a chance to work its way into the meat for even deeper flavor.

The reason this is a "lazy" Sunday pot roast is sometimes, I don't feel like marinating anything. Or waiting for more than a few hours for dinner to cook but I still want something good. 

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in a covered baking dish with a splash of water or broth until warmed through.

Leftovers freeze beautifully for up to 3 months.

Serve With

• Creamy mashed potatoes made with Billion Dollar Chicken Bouillon and Savory Salt-Free Garlic and Herb Blend

• Southern green beans with Grandma Kittie Mae's House Blend

• Buttered rice

• Fresh cornbread
  

Featured Mrs. Root's Spice Salon Blends

Grandpa Gus's Steak & Burger Salt-Free Seasoning

Big, bold steakhouse flavor without the added salt. Perfect for beef, burgers, pork, chicken, and vegetables.

Billion Dollar Beef Bouillon

Rich, savory beef flavor that transforms pan juices into an incredibly flavorful cooking liquid while adding depth to soups, stews, gravies, and roasts.

Frequently Asked Questions

 

Can I skip the overnight seasoning?
Yes. Overnight seasoning creates deeper flavor, but allowing the roast to sit at room temperature with the seasonings while you prep everything else still produces delicious results.

Can I use a Dutch oven?
Yes. A Dutch oven is an excellent choice for this recipe and helps retain moisture throughout cooking. I didn't feel like doing those kinds of dishes, because lazy. 

Why use the salt-free version of Grandpa Gus's Blend?

Using the salt-free blend lets you build bold, savory flavor while giving you complete control over how much salt you add at the end.

Can I use a different cut of beef?

Yes. Chuck roast is ideal because the marbling helps create a tender, flavorful roast, and it's my favorite for this recipe, but you can also use a shoulder roast or another well-marbled cut of beef.

Can I add more vegetables?

Definitely! Potatoes, carrots, mushrooms, and celery are all great additions. Just remember that adding a lot of extra vegetables may require a slightly larger pan.

Can I make this ahead of time?
Yes. Pot roast is often even better the next day after the flavors have had time to meld. I honestly look forward to it the next day because I love a pot roast sandwich. Noms.