Ingredients

  • 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)
Read Directions

NutritionView more

630Calories
Sodium16%DV390mg
Fat68%DV44g
Protein88%DV45g
Carbs3%DV8g
Fiber8%DV2g

PER SERVING *

Calories630Calories from Fat400
% DAILY VALUE*
Total Fat44g68%
Saturated Fat16g80%
Trans Fat
Cholesterol150mg50%
Sodium390mg16%
Potassium990mg28%
Protein45g88%
Calories from Fat400
% DAILY VALUE*
Total Carbohydrate8g3%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(12)

Yummly User
Kevin 21 Aug
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.
Amber 21 Aug
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.
Very very good! Didn’t change a thing and love the flavor of the rosemary!
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 O. 18 Dec 2017
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 4 Dec 2017
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.
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 13 Oct 2017
Amazing, making it again tonight
Kimberly Bonneau 30 May 2017
This is the third time im making it. Always comes out realky good. Plus it doesnt take all day:)
Jason Besaw 17 Nov 2016
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. 18 Oct 2016
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 Jan 2016
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.