- 5 pounds chuck roast
- 2 tablespoons olive oil
- 2 whole onions
- 6 whole carrots (Up To 8 Carrots)
- salt (To Taste)
- pepper (To Taste)
- 1 cup red wine (optional, You Can Use Beef Broth Instead)
- 3 cups beef stock
- 3 sprigs fresh thyme (or more to taste)
- 3 sprigs fresh rosemary (or more to taste)
|Calories630Calories from Fat400|
|% DAILY VALUE|
|Calories from Fat400|
|% DAILY VALUE|
Cp Tighe 2 days ago
Perfect! Melt in your mouth!!!!!!
Nena A. 14 days ago
I have made many pot roasts over the years and this was BY FAR the absolutely best ever! Everything was delicious and all the veggies still had their own flavor. Meat was amazingly tender, and the gravy was delish!
Bryan C. 2 months ago
Turned out great. Browning the onions and carrots added some nice additional flavor.
Rob 2 months ago
Good added mushrooms and celery
Mona B. 2 months ago
Best pot roast we’ve had !
Kathy K. 2 months ago
Thank you so much for sharing this delicious pot roast recipe. I will never be intimidated by a chuck roast again!
Leanne Kellen 3 months ago
Awesome! I used beef broth only and added potatoes to the pot. It was delicious!
Alaina 3 months ago
Followed the recipe exact. Came out perfect! Very flavorful and easy to make. My new “go to” pot roast recipe.
Noel 4 months ago
Very good. Made this for Christmas Eve. Meat was tender and tasty...recipe was easy.
lindsey rios 4 months ago
Delicious!! Loved everything about it
Kacee Koupal 5 months ago
I absolutely love this recipe. I make according to directions and it’s perfect and so flavorful. I would be surprised if I ever used another recipe. Game changer not to add the potatoes. She right about them getting grainy.
josh 5 months ago
great! first attempt at a roast, and it came out perfect. Simple recipe to follow
Kevin 8 months ago
Flavor was nice. I used a low end Cabernet with the beef stock. Nice and silky mouth feel. Added about a half a teaspoon of Worcestershire and it seemed to fit my goals pretty well. I’m about to make some duchess potatoes to accompany the roast. I would keep this recipe to make it again. I was tired of the big chunky flavor leeching potatoes always present in pot roast dishes.
Simmons 8 months ago
This turned out great, wouldn't change a thing. I used a cast iron dutch oven and it was falling apart. Will definitely make again.
Molly Hutchison a year ago
Very very good! Didn’t change a thing and love the flavor of the rosemary!
Danielle Tolbird a year ago
Very yummy! I used a smaller roast. It wasn’t as tender as it could have been, but that may have been because of the size.
Jill Oliver a year ago
The perfect, classic pot roast! Chose because of similarity to recipe I have used for years. Her extra tips and twists resulted in a perfect pot roast. My only alteration was that I cooked in slow cooker on low for ten hours after caramelizing/browning steps. The juice is incredible!
Michele Player a year ago
Pot roast was excellent, so flavourful. Sliced the onions instead of quartering them, put them under the roast and made a lovely onion gravy. I had a 3 1/2 pound blade roast, still fairly frozen in the middle. It took almost 5 hours and I increased the temp to 325 in the last hour. Was totally worth it.
Maggie Cooper Munson a year ago
I made this exactly as directed and the meat was very tender. It was a good dinner although if I were to make it again I'd season the meat more.
Michelle Kidd 2 years ago
Amazing, making it again tonight
Kimberly Bonneau 2 years ago
This is the third time im making it. Always comes out realky good. Plus it doesnt take all day:)
Jason Besaw 2 years ago
This is by far my wifes favorite pot roast recipe! It is super easy and comes out amazing! So tender and moist! YUM!
Tracie O. 3 years ago
This recipe was delicious. This is the first time, a roast I cooked turned out the way I imagined it should! I kind of modified the recipe my using a cooking bag- so I wouldn't have to baste. It was moist and flavorful. The left overs were all gone by the next day!
Donna M. 3 years ago
I was very pleased with how this recipe turned out. We really liked it and none of us are fond of roast. I couldn't find a decent chuck roast in our small town on Sunday so I bought an arm roast. Worked out great. The gravy I made with the drippings was amazing and won't serve the roast without it. We always cook the potatoes along with roast so I added those. Everything was very tasty.