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Yankee Pot Roast with Royals Garden Seasoning


For the Pot Roast:

  • 3-4 pounds beef chuck roast

  • 2 tablespoons olive oil

  • 2 large onions, quartered

  • 4 cloves garlic, minced

  • 4 large carrots, cut into chunks

  • 4 large potatoes, cut into chunks

  • 2 tablespoons Royals Garden seasoning

  • 1 cup beef broth

  • 1 cup red wine (optional)

  • 2 tablespoons tomato paste

  • 2 bay leaves

  • Salt and pepper to taste


Prepare the Pot Roast:

  1. Preheat your oven to 300°F (150°C).

  2. In a large Dutch oven, heat the olive oil over medium-high heat.

  3. Season the beef chuck roast with salt, pepper, and Royals Garden seasoning.

Sear the Beef:

  1. Add the beef to the Dutch oven, searing on all sides until browned. Remove the beef and set aside.

Cook the Vegetables:

  1. Add the quartered onions and minced garlic to the Dutch oven, sautéing until softened and fragrant.

  2. Add the carrots and potatoes, cooking for a few minutes until they begin to brown.

Deglaze and Assemble:

  1. Stir in the tomato paste, mixing well with the vegetables.

  2. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.

  3. Return the beef to the Dutch oven, nestling it among the vegetables.

  4. Add the bay leaves and sprinkle the Royals Garden seasoning over the top.


  1. Cover the Dutch oven with a lid and transfer it to the preheated oven.

  2. Roast for 3-4 hours, or until the beef is tender and easily shredded with a fork.


  1. Remove the bay leaves and transfer the pot roast and vegetables to a serving platter.

  2. Serve hot, garnished with fresh herbs if desired.

  3. Enjoy this hearty and flavorful pot roast with a side of crusty bread or a simple salad.

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