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Lady Johnson's Pot Roast


Leftovers make great shredded tacos.

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  • 5 lbs. chuck roast
  • 1 onion, thinly sliced
  • juice of 1/2 fresh lime
  • 9 garlic cloves, peeled
  • course ground pepper to taste
  • 1/4 c balsamic vinegar
  • 2 T favorite hot sauce
  • 2 T dried oregano
  • 3 T worcestershire sauce
  • 1/2 c red wine
  • 1 T coriander
  • 2 T dried tarragon
  • 2 T dijon
  • 3 T maple syrup



Step 1

Choose a roasting pan that will fit the roast snugly. Cover bottom of pan with rings of sliced onion; place roast on onion rings. Pour lime juice over meat. Insert garlic cloves into slits cut into top of roast.

In a separate bowl whisk all remaining ingredients except pepper and pour over meat. Cover the roast with a generous sprinkling of pepper. Cover the pan and bake at 275 degrees for up to 6 hours; turn roast over after half of cooking time. Meat is done when it shreds with a fork. Left overs make great shredded beef tacos.


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