Day 4: Hearty Christmas Pot Roast

Now that we’ve wrapped up our appetizers, we’re moving into the heartier side of our 12 Recipes of Christmas—the main dishes. While turkey and ham are classic holiday staples, I wanted to step outside the box this year and explore options for anyone craving something a little different for their Christmas table. Whether you’re looking to switch things up, simplify your menu, or surprise your guests with a cozy, unexpected favorite, this next category is all about fresh inspiration for your holiday feast.

This recipe is submitted by my dad, Charles. When I was brainstorming ideas for the blog’s 12 Recipes of Christmas segment, I asked him for suggestions, and he immediately mentioned a pot roast. Growing up, I have fond memories of visiting my grandparents and enjoying the comforting pot roast my maw maw would make on Sundays. Over the years, my dad has also made pot roast for the holidays, often served with rice, gravy, and vegetables like green beans. This recipe is a cozy, one-pot meal cooked on the stove, which not only fills the house with warmth and flavor but also frees up your oven for casseroles and desserts—perfect for a stress-free holiday feast.

Pot Roast

6–8 servings

Ingredients:

1 Boston Butt roast (4–6 lbs)

6–8 cloves garlic, sliced

1 large onion, sliced or chopped

Salt & black pepper, to taste

Oil for searing (1–2 tbsp)

1–2 cups water

Flour or cornstarch (for gravy)

garlic powder, onion powder, paprika, or Cajun seasoning

1. Trim off some of the thick outer fat cap, but leave a good layer for flavor.

2. Make slits all over the roast with a small knife. Insert slices of garlic and onion into the slits.

3. Season the outside generously with salt, pepper, and seasonings.

4. Heat a Magnalite pot over medium-high heat. Add a little oil.

5. Place the roast in the pot and sear on all sides until well browned (5–7 minutes per side). This builds deep flavor and browns the bottom for your gravy.

6. Remove the roast briefly to a plate.

7. Add 1 cup water to the pot. Stir and scrape the browned bits from the bottom — this forms the base of the gravy.

8. Return the roast to the pot. Add sliced onions around the roast if desired. Add water until it comes about 1 inch up the side of the roast — do NOT cover the meat completely.

9. Cover the pot with the lid. Turn heat to low.

10. Cook 1–2 hours, or until the roast is very tender and easily pulls apart. Check occasionally and add a splash of water if needed.

11. Remove the roast to rest.

12. In the same pot, bring the drippings to a simmer. Choose your thickener: Flour : Mix 2 tbsp flour with ¼ cup cold water. Or Cornstarch: Mix 1 tbsp cornstarch with 2 tbsp cold water.

13. Slowly stir into the simmering drippings until thickened. Taste and adjust seasonings, if needed.