JuJu’s Pot Roast with Root Vegetables

As the days grow colder, the desire for warm and satisfying comfort food intensifies. Gravies, sauces, scrumptious starches, and tender meats all balanced in beautiful symphony, is something to look forward to on a chilly fall/winter evening.

I’m always looking to elevate familiar dishes and recreate my lord’s favorites. This pot roast dish is a recent recreated elevation that my lord’s house thoroughly enjoyed. This recipe has all the tastiness of traditional pot roast, but incorporates unexpected root vegetables and spices that create an incredible flavor you will not soon forget. This is elevated comfort food indeed.

Try this dish served over rice or mashed potatoes for a before sundown Sabbath dinner. Sweet potato mash would be delicious also. You can also have this yummy meal during the week. It is sure to bond your family in a beautifully delicious way, and the leftovers are even more marvelous. From the House of Yahn, we hope you enjoy!


  • 3 – 3.5 lb chuck roast

  • 4 red potatoes, cut into large pieces

  • 4 winter turnip bulbs, cut into large pieces

  • 2-3 parsnips, cut into large pieces

  • 2 cups of butternut squash

  • 3 celery stalks, cut into medium pieces on the bias (diagonally)

  • 2 onions, separated and cut into large pieces

  • 2 cups baby carrots

  • 3-4 garlic cloves, smashed and minced

  • Bundle of thyme

  • 2 star anise

  • 4 oz tomato paste

  • 2 strips orange zest (removed from the orange with a vegetable peeler)

  • 3 bay leaves

  • 1/2 cup red wine vinegar

  • 4 cups beef stock

  • 1 cup Campbell’s Golden Mushroom condensed soup

  • Garlic powder, to liberally season roast (2 tablespoons+)

  • Salt of the Earth, to liberally season roast (2 tablespoons+)

  • Onion powder, to liberally season roast (2 tablespoons+)

  • Badia Sazon Complete, to liberally season roast (2 tablespoons+)

  • 1/4 teaspoon of cumin, to season each side of roast

  • 1/8 teaspoon of ground cloves, to season each side of roast

  • 1 pinch crushed red pepper

  • Avocado oil

  • Himalayan pink salt


  • Preheat the oven 350 degrees F.
  • Coat a Dutch oven with avocado oil and bring to medium-high heat.
  • Sprinkle the chuck roast generously with Salt of the Earth, garlic powder, onion powder, and Badia Complete. Season both sides with cumin and ground cloves.
  • Add the roast to a Dutch oven and brown on all sides. Remove from the pan and set aside.
  • After adding another tablespoon or so of oil to the same pan, add celery, one of the onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and aromatic, 8 to 10 minutes.
  • Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes.
  • Add red wine vinegar, stir to combine and cook for 2 to 3 minutes.
  • Stir in 3 cups of beef stock. Taste and adjust the seasoning if needed at this point. Add bay leaves, orange zest, star anise and thyme bundle.
  • Return the meat back to the Dutch oven, cover and place in the oven for 1 hour.
  • After an hour, check the meat and turn it. You also want to check the liquid level and add 1 cup of beef stock. Return the covered pan to the oven and cook for another hour.
  • After an hour, pull the pan out and assess seasoning. Adjust salt, Badia, and garlic powder as necessary. Be sure to add stock if necessary. Add back to the oven for 30 minutes.
  • While your meat is in the oven for the specified 30 minutes, add the cut up vegetables to a pan large enough to hold both the vegetables and roast. Season raw vegetables with Badia, garlic powder, and pepper.
  • Remove the Dutch oven from the oven, and add meat and broth to the pan with vegetables. Cover with foil and turn oven down to 300 degrees and put pan back into the oven.
  • Cook for at least 1 hour and check vegetables for tenderness.
  • While checking the vegetables for doneness, add 1 cup of Golden Mushroom Soup to a bowl. Add approximately 2 or so cups of the broth from the pan to the soup in the bowl. Mix well, and pour back into pan. This will thicken your broth beautifully.
  • Gently break-up pieces of beef to incorporate throughout the vegetables. Cover and put into the oven for another 15-20 minutes.
  • Remove from the oven and enjoy. Happy eating!

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