This savory pot roast recipe features a tangy glaze that enhances the natural flavors of the beef, creating a comforting and delicious meal.
Preheat your oven to 325°F (165°C).
Ensure your oven is fully preheated before placing the roast inside for even cooking.
In a mixing bowl, combine tomato paste, beef broth, lemon juice, ketchup, brown sugar, garlic powder, Worcestershire sauce, cayenne pepper, and liquid smoke until smooth.
Taste the sauce and adjust the sweetness or tanginess to your preference before cooking.
Heat oil in a Dutch oven over medium-high heat. Season the beef chuck roast with seasoning salt and black pepper, then sear on all sides until browned. Remove and set aside.
Searing the meat locks in the juices and adds a rich flavor to the dish.
Add sliced onions and bell pepper to the Dutch oven and sauté until softened.
Stir frequently to prevent the vegetables from sticking or burning.
Pour the prepared sauce into the Dutch oven and bring to a simmer.
Ensure the sauce is well-mixed and heated evenly before adding the beef.
Return the beef to the Dutch oven, coating it with the sauce. Cover with a lid and transfer to the oven.
Turn the beef occasionally during cooking to ensure even flavor absorption.
Cook in the oven for 3 to 3.5 hours, turning the beef halfway through. Once tender, remove the beef and let it rest before slicing.
Use a fork to check if the beef is tender; it should easily pull apart.
Skim off any fat from the surface of the sauce. Slice the beef thinly and serve with the sauce drizzled on top.
Serve with mashed potatoes or crusty bread to complement the rich flavors.
