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Pot Roast with Persian Spices on Fingerling Potatoes, Onion Wedges and Mushrooms--kick up your Sunday dinner a notch!

Pot Roast with Persian Spices on Fingerling Potatoes

Adapted from Sabrina Ghayour. I have chosen to use beef chuck in this recipe, but a similar cut of lamb would work just fine.
Course Entree
Cuisine Persian
Prep Time 25 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 45 minutes
Author TheSpicedLife


For the spice blend:

  • 2 1/2 T sumac
  • 4 T dried rose petals
  • 1 T ground cumin
  • 1/2 T Ceylon cinnamon
  • 1 T dried lime powder (if you do not have you can sub 1 more T sumac)
  • 1 T coarse sea salt

For the roast assembly:

  • 4 1/2-6 lbs beef chuck, with or without bone
  • 1-2 T olive oil
  • 1 cup water
  • 2-3 lbs fingerling potatoes (I liked using 3 different colors)
  • 1 lb sliced crimini mushrooms
  • 2 medium-large onions, sliced into thick wedges
  • chopped flat leaf parsley for garnish, optional


  1. First make the spice blend: Place everything into a spice grinder (or coffee grinder) and grind as finely as you can get the rose petals.
  2. Rub the spice blend all over the chuck roast, onto both sides. Let it rest at room temperature for 20 minutes.
  3. Preheat the oven to 325 F.
  4. When the 20 minutes is nearly up, heat the olive oil in a large Dutch oven (I used 7 qt round) over medium heat. When it is shimmering, add the roast. Brown it on all sides--it should be a nice, medium dark brown. It will get much darker while cooking.
  5. Remove the roast to a large bowl. Turn the cooktop heat off. Deglaze the pot with the cup of water, scraping to get all of the brown yumminess stuck to the pan unstuck.
  6. Place the potatoes at the bottom of the pot, with the mushrooms and onion wedges scattered around them. Place the roast on top of them--be sure to also pour all of the juices from the bowl back into the pot.
  7. Cover the pot with a heavy, tight fitting lid. Place in the oven and let cook for 4 hours (if you need 5 hours, turn the heat down to 300 F).
  8. To serve, first scoop out some potatoes, mushrooms and onions. Then place a wedge of roast on top of them, and spoon some au jus from the bottom of the pot over it all. Sprinkle with parsley if desired.