Beef Pot Roast

Beef Pot Roast

Slap’s Beef Pot Roast

Nothing screams, “feel good food” more than a pot roast. Follow this easy recipe for a delicious beef pot roast the whole family will enjoy.


  • 3 - 4 lbs beef chuck roast, boneless
  • 12 cloves garlic, halved and divided
  • 3 Tbsp. Slap Ya Mama Original Blend Seasoning
  • 3 Tbsp olive oil
  • 1 onion, quartered
  • 1 bell pepper, chopped into chunks
  • 10 whole carrots, peeled
  • 1/2 cup water
  • 8 small red potatoes, rinsed
  • 2 sprigs of thyme


  1. Preheat oven at 350°
  2. Make 12 small cuts in roast just deep enough to insert half a clove of garlic (being careful not to pierce through the bottom). Insert half of garlic into cuts. Sprinkle both sides of roast with 2 tablespoons Slap Ya Mama Original Blend Cajun Seasoning.
  3. In a large Dutch oven, heat 2 Tbsp of olive oil over medium-high heat until almost smoking. Carefully add roast; cook until browned, 3 to 4 minutes per side. Remove roast, and set aside. ( Some garlic will fall out; insert back into roast.)
  4. Add remaining 1 tablespoon oil to pot. Add onion, bell pepper, carrots, and remaining garlic; cook until onion becomes slightly translucent and browned, about 8 minutes. Remove carrots, and set aside. Add 1/2 cup water; cook, scraping browned bits from the bottom of Dutch oven with a wooden spoon. Add roast, carrots, potatoes, thyme, remaining 1 tablespoon Slap Ya Mama Original Blend Cajun Seasoning, and enough water to reach halfway up sides of roast. Bring to a boil; cover and place in oven.
  5. Reduce oven temperature to 325°. Bake for 2 hours for a 3- pound roast or 3 hours for a 4-pound roast. Let stand for 10 minutes before serving.

Serve over white rice and enjoy.

*Brown – To sear thoroughly