Classic Pot Roast

Classic Pot Roast Recipe

This delicious classic pot roast is a comfy and cozy dinner that your family will definitely love. The addition of carrots and hearty potatoes, round out this meal. For a complete meal pair with a hearty serving of buttered noodles or a simple green salad.

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Recipe Information

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Main Dishes



Total Time

3 Hours 10 Minutes

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      • 1 Teaspoon Extra-Virgin Olive Oil
      • 3 Pounds Boneless Chuck Roast (Excess Fat Trimmed)
      • 1 Teaspoon Salt
      • 1/4 Teaspoon Freshly Ground Black Pepper
      • 1 Medium Onion (Diced)
      • 1 Cup Dry Red Wine
      • 3 Cloves Garlic (Minced)
      • 1 Bay Leaf
      • 6 Thyme Sprigs
      • 2 Cups Beef Stock
      • 2 Pounds Yukon Gold Potatoes (Peeled & Quartered)
      • 4 Large Carrots (Peeled & Cut Diagonally Into 1-Inch Pieces)


  1. In a large Dutch oven, heat oil over medium-high heat. Season beef with kosher salt and pepper and sear the beef on all sides for 4-5 minutes and set aside.
  2. In the same Dutch oven, sauté onions for 6-8 or until translucent. Return beef to the Dutch oven and stir in the red wine, chopped garlic, bay leaf, thyme sprigs, and stock. Bring to a boil and reduce to a simmer, cook covered for 1 1/2 hours or until beef is tender.
  3. Stir in the vegetables, and simmer for another 45 minutes, or until the vegetables are soft but not mushy.
  4. Discard thyme and bay leaf. Shred the roast is desired, or carve into thick slices. Serve with the stewed vegetables.

Nutrition & Cost Facts


343 kcal


16 g


16 g


29 g

Cost Per Serving


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