Pot Roast

Pot Roast is deeply rich and flavorful, the perfect easy meal for a blustery afternoon. 
Course Main Course
Cuisine American
Keyword pot roast
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6
Calories 800kcal
Author April Woods


  • 4-5 pounds chuck roast
  • salt and pepper
  • olive oil for searing
  • 1 medium sweet yellow onion small chopped
  • 4 large garlic cloves minced
  • 1/2 cup red wine reminder - never cook with a wine you wouldn't drink!
  • 1 1/2 cups beef broth
  • 2 packets Lipton Onion Soup Mix
  • flour enough to lightly coat meat on all sides
  • 4 Russet potatoes cut into 1 inch cubes
  • 24 ounces about 4 cups baby carrots or peeled/chopped carrots
  • 8 ounces sliced mushrooms
  • 12 cloves whole garlic peeled


  • Lightly season meat on all sides with salt and pepper.  Sear well in a heavy bottomed pan with a small amount of olive oil - preferably in an enameled cast iron dutch oven.  Make sure all sides are well seared.
  • Remove meat from pan and set aside.  Turn heat down to medium/low and add minced garlic, and onion.  Adding a little more olive oil if necessary.  Saute until fragrant and beginning to caramelize.
  • Deglaze pan with the red wine and beef broth, scraping the bottom of the pan with a wooden spoon until all the bits are released into the broth.  Bring to a light simmer and stir in onion soup packets.
  • Sprinkle a light layer flour over all sides of the beef - if you are gluten/grain-free, taro starch or corn starch will work as a substitute. Place meat back into pan, turning once so all sides are wet.
  • Cover and roast at 250 degrees on center rack for 2 hours.
  • Remove from oven and take roast from pan.  Add vegetables to pan and stir to coat well.  Return meat to pan (upside-down), cover, and continue roasting for an additional  2 - 3 hours until meat and veggies are fork tender.
  • Enjoy!


Calories: 800kcal