Mama's Pot Roast

Updated: Apr 22


2 chuck roasts (about 3 pounds each)

1 yellow onion, diced

1 green bell pepper, diced

4 stalks celery, sliced

1 red bell pepper, diced

7 cloves garlic, minced

1 stick butter

cajun seasoning, to taste

1/4 cup vegetable oil



  1. In a skillet on medium heat, melt the butter and saute the onion, celery, and peppers for 25 minutes. Then, add in the garlic and saute for 3 minutes.

  2. Meanwhile, place the roasts on a large sheet pan and season well with cajun seasoning. In a large cast iron or dutch oven on high heat, add the oil. When it's hot, sear the roasts on all sides for about 5 minutes.

  3. Once browned, pour in enough water to cover the roasts halfway. Add in the veggies, cover with a crack in the lid, and let simmer, flipping every hour. (See notes).

  4. Serve over rice or mashed potatoes.


- I let mine simmer for a minimum of twelve hours; usually seasoning again towards the end and adding more water throughout the day as necessary.

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