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Pot Roast

I have always hated beef roast. Growing up, roast was dry and tasteless. So when my husband brought home a chuck roast from the store, I was less than thrilled. Then I found your recipe, and now it makes sense! Pot roast CAN be delicious and melt in your mouth moist! Thank you for posting! I will use your recipe forever! This is the recipe that I have used for pot roast from this website for years. It is simple, delicious, and reliable. It is the first pot roast recipe I ever made and the only one I felt i needed to make ever. My trick is that I dont ever open up wine bottles, so I buy the four pack of small bottles (Cabernet) that are sold next to the big bottles and I use the whole Little bottle. I never have any leftover wine and dont feel like I am wasting wine. How do you cook green beans and potatoes to go with meal? Can I add them to the crockpot? Thanks! I have a Rump Roast(bottom round roast), is this cut of meat ok to use? Im cookig a 3.5 pound chuck roast, Id like to add fresh rosemary and thyme, how much should I use? Thank you.

Source: simplyrecipes.com

Course: Main Course

Cuisine: American

Main Ingredient: Beef

Cook Time: 4 hr

Total Time: 4 hr

Yield: Serves 4-5



  • 3 12 lb beef shoulder or boneless chuck roast, (look for a piece that is well marbled with fat for best results)
  • 2 Tbsp olive or grapeseed oil
  • Salt pepper, italian seasoning to taste
  • 2 large yellow onions thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
  • 4 cloves of garlic peeled
  • 12 cup red wine
  • 1 bay leaf
  • Several carrots peeled and cut lengthwise


  1. Brown the roast on all sides: Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat).
  2. Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat.
  3. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
  4. Brown the onions, add garlic, carrots: When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions.
  5. Add roast, red wine, bay leaf, cover, simmer on lowest possible setting: Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf.
  6. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*.
  7. (If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 350F for 15 minutes, then drop it to 250F for the next hour, and then to 225F after that.)
  8. Cook several hours until fork tender: Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender. (If you are using a pressure cooker, cut the time by half).
  9. After cooking 3 1/2 hours. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.
  10. Suggest serving with green beans and potatoes
  11. *If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If you have one of those high BTU ranges, I recommend cooking the roast in the oven instead.
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