Pot Roast with Crusty Potatoes and Pearl Onions

Every now and again, you just need the comfort that only a pot roast can provide. For me, this one really hits the spot. I love the depth of flavor here from the broth that the roast is cooked in and I really love the crust on the potatoes and the fact that they soak up some of the pot roast juices. The pearl onions are no slouch, either. They bring in lots of flavor and are great to spear along with a piece of roast. And the leftovers! The leftover roast and pan juices are going to make a wonderful soup!

Ingredients:

2 Tablespoons olive oil

1 (2 ½ pound) chuck roast

4 teaspoons steak seasoning*, divided

2 cups beef broth (about ½ of a box)

2 teaspoons soy sauce

2 teaspoons Worcestershire

12 (or so) baby Yukon gold potatoes, cut in half

½ (14 ounce) bag of frozen pearl onions, slightly thawed

Directions:

Preheat the oven to 350 degrees F.

Heat the olive oil in a large skillet on medium to medium high heat until shimmering, but not smoking. While the oil is heating, rub one teaspoon of steak seasoning on each side of the roast. Place the roast in the skillet and let cook for about 6 minutes per side until you see a good crust starting to form.

Mix the broth, soy sauce, Worcestershire and the remaining 2 teaspoons of steak seasoning in a bowl.

Remove the roast and place in a 13 by 9 baking pan (but keep the skillet hot for the potatoes). Pour the broth mixture over and sprinkle the pearl onions around. Place in the oven and bake for 1 hour, turning halfway through.

While the roast is going, place the potatoes cut side down in the skillet and cook without moving for about 7 minutes. If you flip one over, you should see a lovely dark crust on the bottom of the potato. Turn off the heat to the skillet.

When the roast and pearl onions have cooked 1 hour, toss the potatoes in (with the crusty, cut side up if you can) and cook 30 more minutes. Remove the pan from the oven and just let it rest for about 10 minutes. Remove the roast to a plate and slice, putting the onions and potatoes on the side and spoon over a little of the pan juices.

*You can use any steak seasoning you like—I’m using Penzey’s® English Prime Rib Rub here.