Fantastic Pot Roast Recipe

Fantastic Pot Roast Recipe


(2 votes) 4 2

This pot roast recipe has great flavor and also makes great pot roast sandwiches. Perfect for leftovers!

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Wake Forest, NC


  • 5 lb. beef, top round or chuck roast
  • 1 lb. carrots, peeled and large diced
  • 1 lg. sweet onion, large diced
  • 1 lb. mushrooms, baby Bella, halved
  • 1 lb. shallots, peeled
  • 1 bulb garlic, cloves peeled whole
  • 1 lb. baby new potatoes, halved
  • 2 C. beef stock, warm
  • 1 C. Merlot or red wine
  • 1/4 C. soy sauce
  • 2 Tbs. Worcestershire sauce
  • 1 pkg. Lipton onion soup mix
  • 1/2 C. fresh rosemary, chopped
  • 1/4 C. fresh basil, chopped
  • 1 Tbs. fresh thyme, chopped
  • 1/2 Tbs. fresh sage, chopped
  • salt and fresh cracked black pepper to taste

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Pre-heat oven to 425 degrees.  Under cool water, rinse the roast then pat dry with paper towels. Then evenly coat the entire top, bottom and sides of the roast with salt and fresh cracked black pepper.  Evenly spread the carrots and onions into the bottom of the roasting pan, and then place the roast over them. Take whole garlic cloves and evenly stuff in-between the sections of the roast on the top side only. Arrange the mushrooms, shallots and baby new potatoes evenly around the roast. Mix together the warm beef stock with the Merlot, soy sauce and the Worcestershire sauce. Then add the Lipton onion soup mix packet and stir well. Then evenly pour this over the roast and other ingredients. Combine the fresh chopped herbs and then sprinkle them evenly over the roast and other ingredients. Cover. Place the covered roast in the pre-heated 425-degree oven for 1 hour, then turn down the oven temperature to 275 degrees and continue to roast for another 4 hours. Do not lift the cover from the roast at any point during the roasting. Remove from the oven and allow to sit for 10 minutes to cool. Then slice or pull the meat into portions. Serve with peas and mashed potatoes for a complete meal.

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