Morbi vitae purus dictum, ultrices tellus in, gravida lectus.


Prep: 15 mins

Cook: 4 hrs 15 mins

Total: 4 hr 30 mins

Cuisine: American


Calories: 785

Fat: 30.5g

Carbs: 11g

Protein: 103g

Pot Roast is a perfect dinner for the winter months. This delicious chuck roast recipe will warm up the whole family.

  • 1 – 3 to 5 Pound Chuck Roast

  • 2 or 3 tbsp. Olive Oil

  • 2 Whole Onions, peeled and halved

  • 6 to 8 Whole Carrots, unpeeled, cut into 2-inch pieces

  • 1 cup Red Wine, optional

  • 3 cups Beef Broth

  • 2 or 3 Sprigs Fresh Rosemary

  • 2 or 3 Sprigs Fresh Thyme

  • Salt & Pepper to taste

  • Preheat the oven to 275.

  • Generously salt and pepper the chuck roast.

  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

  • Add in the onions and the carrots, along with the fresh herbs.

  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

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