Classically seasoned, this tender and juicy pot roast is cooked low and slow in the dutch oven with onion, carrots, and potatoes. It's the perfect family friendly Sunday dinner to warm your home with smells of comfort food!
Adjust oven racks to accommodate your dutch oven if necessary. Preheat oven to 300° Fahrenheit.
Make the pot roast seasoning by combining all of the seasoning ingredients in a small bowl and mixing.
Slather the chuck roast all over with the yellow mustard.
Season the roast all over with the seasoning mixture. You should get a good amount of seasoning all over every part of the beef.
Pour the beef broth in the dutch oven around the roast. Place the lid on the dutch oven.
Transfer to the oven and cook for 4 hours.
When the four hours are almost up, prep the carrots, onion, and potatoes.
After the roast has cooked in the oven for 4 hours, carefully remove the dutch oven from the oven. Remove the lid and add the carrots and potatoes around the pot roast.
Place the lid back on the dutch oven and place everything back in the oven to roast for 1 more hour, or until the veggies are tender and you can easily slide a fork into the pot roast.
Carefully remove the dutch oven. Using a spoon, remove the cooked vegetables. Shred the pot roast with 2 forks and mix the beef with the juices left in the dutch oven. Serve beef with veggies.