Traditional Pot Roast

Traditional Pot Roast


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Make a classic comfort meal better than mom's with this all-star pot roast recipe! Serve with your favorite dinner rolls and enjoy.

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Time needed

10 min preparation + 3 hour cooking

Serving Size / Yield

10 servings


  • 1 tsp. olive oil
  • 3 lb. boneless chuck roast, trimmed
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 C. onion, coarsely chopped
  • 1 C. dry red wine
  • 4 thyme sprigs
  • 3 cloves garlic, chopped
  • 1 14-oz. can low-sodium beef broth
  • 1 bay leaf
  • 4 large carrots, peeled and chopped
  • 2 lb. potatoes, peeled and chopped

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Preheat your oven to 350°F and season the chuck roast with salt and pepper. In a large pan, heat olive oil until hot over medium heat. Add roast to pan and brown each side for five minutes. Transfer to a plate and ad onions to the pan. Sauté until tender. Return meat to pan. Pour in wine, thyme, garlic, broth, and bay leaf. Bring mixture to a simmer. Cover and bake in the oven for one and a half hours. Add carrots and potatoes, cover, and bake for another hour. Remove thyme sprigs and bay leaf. Shred meat and serve with vegetable mixture. Use liquid from the pan to drizzle over each serving.

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