This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!

Pot Roast Braised Beef is the ultimate comfort food dinner option. Pieces of beef are simmered low and slow in a classic pot roast fashion until fall-apart tender. With carrots, onions, fresh herbs and a decadent broth, this Pot Roast Braised Beef will easily become a family favorite that you won’t be able to resist!

Why Cut the Beef into Pieces?

I’ll be the first to admit: this is a new spin on a classic pot roast! Cutting the chuck roast into about 3 inch big pieces serves multiple purposes:

  1. Ease – no need to fear cooking a large roast here! Not only does it make it easier to cook, but to serve as well!
  2. Flavor – since the beef is cut into smaller pieces, each one has the opportunity to be infused with all the decadent flavor in the pan.
  3. Tenderness – talk about fall apart tender! Each bite is buttery good.

If you would prefer to not cut the chuck roast into pieces when you get home, you can ask the wonderful team behind the butcher counter to do it for you!

What Sets Certified Piedmontese Beef Apart

Certified Piedmontese isn’t just any other beef brand that you may think. They have such a unique, healthy and appealing way that they operate. Let’s dive into the details on what sets Certified Piedmontese apart from the others:

  • Their cows come from the rare Piedmontese breed of cattle from Italy – less than 1% of cattle in the United States are Piedmontese, but Certified Piedmontese has the largest herd of these cattle.
  • The beef is naturally healthier, but does not sacrifice on flavor and tenderness.
  • The beef has fewer calories, less fat and higher protein per ounce than beef from other breeds.
  • The cattle are raised naturally without hormones, antibiotics or steroids – and on ranches here in the Midwest!
  • You get the taste of real beef since it is naturally cleaner and leaner.
  • Certified Piedmontese has a ranch-to-fork process that ensures traceability, environmental sustainability and humane handling.

Now, I don’t know about you guys, but COUNT ME IN! Not only are all of those amazing qualities of the Certified Piedmontese brand enough to get you on board, but tasting their product will have you hooked for life. I sure am!

PS: don’t live in Nebraska or have access to run into The Mercato? Don’t worry! They’ve got you covered with online ordering over at Certified Piedmontese!

Methods of Cooking the Pot Roast

Since the chuck roast is cut into smaller pieces, it makes it much easier to braise! Cooking low and slow on the stovetop in a Dutch oven is hands-down my favorite way to make this recipe. Plus, you can’t go wrong with how it makes your kitchen smell! Here are some other adaptations to the cooking method that you can try:

  • Oven – cook covered in the oven at about 300 degrees for 3-4 hours.
  • Slow Cooker – cook on high for 4-6 hours or low for 8 hours.
  • Instant Pot – I don’t have any experience using an Instant Pot, but I don’t see why you couldn’t try it! I found this Instant Pot recipe that you could follow the pressure cooking instructions on.

How to Serve this Recipe

One of my main goals to achieve with the photographs of this recipe was to make the you feel as though you could imagine yourself setting this down on your table and everyone digging in. Imagine the family and friends gathered around, bread being passed for dunking and spoonfuls of this braised pot roast being put on plates. I love it!

I definitely recommend serving this recipe with mashed potatoes and bread. Having some mashed potato, pot roast and sauce all on one piece of bread is the PERFECT bite!

I absolutely love this recipe and can’t wait for you guys to try it! Definitely my new favorite way of cooking a pot roast!

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Pot Roast Braised Beef

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)


  • Author: KJ & Company - Kate Poskochil
  • Total Time: 3 hours, 30 minutes
  • Yield: 6-8 servings 1x


Pot Roast Braised Beef is the ultimate comfort food dinner option. Pieces of beef are simmered low and slow in a classic pot roast fashion until fall-apart tender. With carrots, onions, fresh herbs and a decadent broth, this Pot Roast Braised Beef will easily become a family favorite that you won’t be able to resist!


  • 5 pound chuck roast, cut into 3 inch pieces
  • 1 medium onion, cut into large chunks
  • 3 carrots, cut into 3 inch pieces
  • 2 teaspoons seasoned salt
  • 32 oz beef stock
  • 3 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 2 tablespoons bacon fat or butter
  • 1 tablespoon chopped garlic


  1. Add the beef, onion and carrots into a large Dutch oven. Sprinkle with seasoned salt. Add in the fresh rosemary, thyme, bacon fat, chopped garlic and beef stock.
  2. Bring to a simmer over medium heat. Once simmering, reduce the heat down completely low and cover with a lid. Allow to braise on low heat for 3 hours, or until fall-apart tender.
  3. Serve on a bed of mashed potatoes and enjoy!


  • This recipe re-heats wonderfully! You can leave it in the Dutch oven and place the whole thing in the refrigerator. Bring back to temperature over low heat on the stovetop, covered.
  • This recipe can also be made in the oven if preferred. 300 degrees, covered, for 3-4 hours.
  • A slow cooker can also be used if desired. 4-6 hours on high or 8 hours on low heat.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!




1 Comment

  1. Kathy Deaver

    Well Kate, yesterday we had a lazy Sunday and I thought it was the perfect day to try your pot-roast. It did not disappoint. It was heavenly smelling it for hours in the afternoon. I am going to make a beef vegetable soup with the leftovers this week! Thanks for another great recipe.


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