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Pot Roast

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Pot Roast

One of the things that I like about the winter is that I don’t have to think twice about having the oven on all hours of the day. During the summer I try to avoid turning the oven on for any reason but the winter is the perfect time for cooking meals that require a lot of oven time. I had been wanting to try cooking a pot roast for a while and this weekend I finally got around to it. Since a good pot roast requires a lot of oven time to properly roast so it is a nice weekend project. A pot roast is cooked in a liquid to keep the meat nice and moist and it is the perfect opportunity to add some flavour. I cooked the roast in red wine and beef broth along with some herbs and other seasoning. One of the things that I liked about the pot roast was that I could throw some vegetables into the pot with the roast for a super simple side dish that did not dirty any new dishes. I added the vegetables to the pot when the roast was almost done as they would have been mushy if they had been in the whole time. The pot roast turned out pretty good! The beef was nice and moist and tender and falling apart good and the sauce or gravy was nice and tasty and full of flavour. I wanted to work a green vegetable into the meal so I served the pot roast dinner with some peas with pancetta and shallots . The best part of the pot roast is all of the leftovers and I am now looking forward to using them in new and interesting ways.

Pot Roast

Pot Roast

Cook Time:5 hours 35 minutes Total Time:5 hours 35 minutes Servings: 8
ingredients
  • 1 tablespoon oil
  • 3-5 pound chuck roast
  • 1 tablespoon oil
  • 1 onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 cup red wine
  • 3 cups beef broth
  • 4 sprigs of thyme
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 2 tablespoons dijon mustard
  • salt and pepper to taste
  • 4 carrots (peeled and cut into bite sized pieces)
  • 8 “new” potatoes (cut in half)
directions
  1. Heat the oil in a large oven proof pan.
  2. Add the beef and brown on all sides and set aside.
  3. Heat the oil in the same pan.
  4. Add the onions and saute until tender, about 5-7 minutes.
  5. Add the garlic and saute until fragrant, about a minute.
  6. Add the red wine and deglaze the pan.
  7. Add the beef broth, thyme, tomato paste, dijon mustard, salt and pepper and bring to a boil.
  8. Add the roast, cover and cook in a preheated 325F/170C oven until fork tender, about 3-5 hours.
  9. Add the carrots and potatoes during the last 20 minutes of cooking.
Use in:
Pot Roast Sandwich Smothered in Gravy with Melted Swiss Cheese and Horseradish Mayonnaise
Pot Roast Mushroom Soup
Sweet Potato Poutine
Roast Beef Quesadillas

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Reader Interactions

Comments

  2. tj says

    January 27, 2009 at 2:36 am

    Looks great. A crock pot is another good way to cook a roast. I’m not a big fan of them for chicken, but cheaper cuts of beef like roasts, they’re great!

    Reply

  5. Heather says

    January 27, 2009 at 2:41 am

    mmm! sounds delicious! i’ve never actually made pot roast, i’m always so worried mine won’t compare to my mom’s. yours sounds just lovely. i agree with you about the oven. winter is the perfect time of all day roasting!

    Reply

  21. Ciao Chow Linda says

    January 27, 2009 at 1:41 pm

    You just reminded me that I haven’t made a pot roast in years. I’m going to do one this week. I used to love to mix the leftovers with mushrooms, tomatoes and a few other ingredients and serve over pasta.

    Reply

  28. Lo says

    January 27, 2009 at 4:48 pm

    ah, yes. the beauty of pot roast.

    yours looks particularly tender and luscious. I’m with Sara – there’s nothing better than pot roast served with mashed taters!

    Reply

  31. Pam says

    January 27, 2009 at 5:43 pm

    It’s snowing outside right now and this would be a perfect dinner – plus it would make my house smell wonderful all day long. Great recipe Kevin.

    Reply

  32. James Walsh says

    January 27, 2009 at 6:01 pm

    I always do this to the point cooking and then i put it in the slow cooker. It does a better job with a more consistent heat than the oven. Then i finish the sauce on the stove when it is finished.

    Reply

  36. Marjie says

    January 27, 2009 at 8:22 pm

    I’m on board with your statement about not creating more dirty dishes, pots and pans. My girls laugh at me for washing out measuring cups and reusing them, instead of just getting another out of the cupboard; I tell them to wash the durn dishes, then talk to me.

    I’m with you; I love a good pot roast, and I love running the oven during the winter.

    Reply

  40. Jan says

    January 28, 2009 at 12:26 am

    Looks and sound totally yummylicious. Perfect comfort food for this freezing weather. I made a slow cooked roast, and roasted veggies on Sunday just to have the oven on too. 🙂

    Reply

  49. Anonymous says

    January 29, 2009 at 1:48 am

    Delicious. Could you share how you made the gravy? Have you ever tried the same recipe in a Crock Pot? I’m curious whether you’d need to add more liquid.

    Reply

  53. Kevin says

    January 31, 2009 at 2:08 am

    culinspiration: The gravy is pretty much just the sauce left over from braising the pot roast that was strained and seasoned with salt and pepper. If you wanted to thicken it up you could simmer it on the stove and mix in a slurry of flour and water and simmer until it thickens.

    Reply

  56. Michelle says

    February 3, 2009 at 7:06 pm

    Thank you. Your pot roast looked so good, I had to try it. I did this past weekend, and it was a huge hit with everyone. So I thought I would continue my roll and try the Pot Roast Mushroom soup. Again, another success. Your recipe was so easy to follow and the meal was amazing. Thanks again.

    Reply

  57. Sweet P says

    February 6, 2009 at 12:51 am

    All I can say is yummy! I made this for dinner tonight along with the peas and bacon (I forgot to buy pancetta). The hardest part was having to deal with the wonderful smell all afternoon. Thanks for a great recipe!

    Reply

  59. Sage says

    September 19, 2009 at 9:55 pm

    This sounds and looks so good;I'm making it tomorrow. I just started bloggin and googled pot roast blog and your recipe came up. You make your recipes sound very tasty.
    Sage/Rita

    Reply

  60. ~Kristie says

    October 21, 2009 at 4:11 am

    I made this pot roast tonight and it turned out great. The seasonings are perfect and the smell is heavenly.

    The only thing I would suggest is looking for a lean piece of roast or trimming excess fat before cooking – my gravy came out way too fatty w/o this step. To remedy this I just cooled the gravy and skimmed the solids off the top before serving which worked out well.

    Thanks for all your great recipies!

    Reply

  63. Jodi says

    December 29, 2017 at 7:06 pm

    This is the best pot roast recipe I have ever tried. I substituted worstestshire sauce for the tomato paste because I didn't have the paste and just thought to try it instead. It was so good and this will be my go to recipe from now on.

    Reply

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