Bulk-friendly beef roast with a warm spice blend, finished with a ranch-style zing. Uses 3 BoxNCase spices for easy, scalable prep. Prep 20 min · Cook 180 min · Total 200 min · Serves 6 · Beginner Ingredients 4 lb Beef chuck roast (trimmed, boneless) 2 lb Baby potatoes (halved) 1 lb Carrots (cut into 1-inch rounds) 1 Onion (large, sliced) 3 cloves Garlic (minced) 4 cups Beef broth (or water + bouillon) 2 tbsp Olive oil 1.1 oz Kinder s Sunday Pot Roast Seasoning with Rich Gravy 1.1oz (rub over roast before searing (see notes)) 1 tsp Frontier Co-Op Selected Grade Star Anise 1 lb Jar (ground or crushed; add to pot for aroma) 1 tbsp Badia Ranch All Purpose Seasoning 5 Oz Shaker (finish rub / flavor boost) to taste Salt to taste Black pepper Instructions Pat roast dry. Rub all over with Kinder s Sunday Pot Roast Seasoning with Rich Gravy 1.1oz and 0.5 tsp ground black pepper. In a heavy pot or Dutch oven, heat olive oil over medium-high heat. Sear roast on all sides until well-browned, 6–8 minutes total. Remove and set aside. Add onion and garlic to pot; sauté until translucent, 3–4 minutes. Return roast to pot with any juices. Scatter star anise and Badia Ranch All Purpose Seasoning over the roast. Add potatoes, carrots, and beef broth. Bring to a simmer, cover, and braise in a 325°F (165°C) oven or stove-top simmer until tender, about 2½–3 hours. (180 min) Remove roast and vegetables. Skim fat from surface and reduce sauce on medium-high for 7–10 minutes. Season with salt, pepper, and additional Badia seasoning if desired. (10 min) Slice roast and serve with potatoes and carrots, spooning some of the reduced pan sauce over top. Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
