#36 – Beef Pot Roast

I was very impressed by how this Beef Pot Roast turned out. It was delicious! I have a confession. I’ve never cooked a roast in the oven before. Yes, I’ve been cooking for over 15 years… and yes, I’ve had Beef Pot Roast many times in the past. I’ve always put my roasts in my slow cooker. They always turn out fabulous, but I decided to switch it up a bit… get adventurous. (note my adventure scale?)

I had some friends come over for this taste testing adventure. Luckily, it turned out perfectly. I served it with some mashed potatoes and steamed asparagus along with the carrots. The meat was so tender, it flaked apart with a fork! The flavor was out of this world too! Needless to say, this recipe was immediately added to my “save for a future date” recipe pile. I think it was the red wine. No, I know it was the red wine. HA! As I was pouring the wine into the pot I kept chucking to myself over the fact I was cooking with wine and not drinking it. I’ve seen this joke many times on Facebook posted by my friends and couldn’t help think about it again.

I cook with wine sometimes I even add it to the food



pot roast with logo


Beef Pot Roast

1 tbsp olive oil
1 (3-pound) boneless chuck roast, trimmed
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs or 1 tbsp dried thyme
1 can beef broth
4 large carrots, peeled and chopped


  1. Preheat your oven to 350º.
  2. In a large Dutch oven, heat olive oil over medium-high heat. Sprinkle salt and pepper all over the roast. Sear each side of the roast in the Dutch oven, browning on all sides. Remove the meat from the pan and add in another tablespoon of olive oil and add in the onions. Cook the onions until tender and translucent.
  3. Once the onions are cooked, place the roast back in the pan. Pour in the red wine and beef broth, add thyme springs and bring to a simmer. Put the lid on the pan and bake in the oven at 350º for about 1 ½ hrs, or until roast is almost tender.
  4. Add in the carrots and cook for another ½ hour, carrots should be fork tender.
  5. Serve the roast on a platter with cooked carrots. Goes well with roasted potatoes or mashed potatoes.
  6. Reserve the juices to be served with the meal or used in a soup like Tortellini Italian Sausage Soup.

Diana L.


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