Classic Pot Roast

Why I Love Pot Roast!

There’s something incredibly comforting about the rich, deep flavors of a well-cooked pot roast. It’s a hearty meal that’s both filling and emotionally satisfying. Pot roast can be served in various ways – as a classic roast, shredded in sandwiches, or even as part of a stew. It’s a dish that can be reinvented with leftovers, making it versatile and economical. It’s a balanced meal in itself, with a good mix of protein, fats, and vegetables. This makes it a wholesome choice for a family dinner. The slow cooking process allows for an incredible depth of flavor. The meat becomes tender and absorbs the essence of the herbs, spices, and vegetables, creating a complex and rich taste profile.

Pot roast often reminds me of family gatherings, Sunday dinners, and a sense of togetherness. It’s a dish that’s often associated with warmth, love, and family tradition. I hope you pass this tradition on to your family!

Despite its impressive flavors, pot roast is relatively simple to make. It’s a one-pot dish that, once set up, cooks itself, making it ideal for busy days or when I want a delicious meal without too much fuss.

  • Author: Kim Nicholson



34 lb beef chuck roast

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 carrots, peeled and sliced

2 stalks celery, sliced

3 cups beef broth

1 cup red wine (preferably a dry variety like Cabernet Sauvignon)

3 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper, to taste

Optional: 2-3 potatoes, peeled and quartered


Season the chuck roast generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear it on all sides until it’s browned. Remove the roast and set aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes or until the vegetables start to soften.
Stir in the tomato paste and cook for another minute. Then, pour in the red wine, scraping up any brown bits from the bottom of the pot.
Add the beef broth, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
Return the roast to the pot. Reduce the heat to low, cover, and simmer for about 3 hours, or until the meat is very tender. If using potatoes, add them to the pot during the last hour of cooking.
Once the roast is done, remove it from the pot along with the vegetables. Skim off any excess fat from the surface of the liquid. You can also thicken the sauce with a slurry of water and cornstarch if desired.
Slice the roast and serve it with the vegetables and sauce.


The nutritional value of pot roast can vary depending on the specific ingredients and serving sizes, but here’s a general breakdown for a typical serving:

Approximately 350-450 calories per serving (assuming a 3-4 ounce portion of meat).
A rich source of protein, providing about 25-35 grams per serving.
Around 15-25 grams, largely from the beef and olive oil. This includes both saturated and unsaturated fats.
Around 10-15 grams, mostly from the vegetables.
About 2-4 grams, thanks to the vegetables like carrots and celery.
Pot roast is a good source of essential nutrients like iron, zinc, B vitamins (especially B12), potassium, and vitamin A.
Remember, the nutritional content can be adjusted by altering the proportions of the ingredients, such as using leaner cuts of meat or more vegetables.


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