Pot Roast Recipe | Yummly
Ted The Cook: "It turned out great. I substituted bone broth ins…" Read More
10Ingredients
45Minutes
630Calories
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Ingredients

US|METRIC
  • 5 pounds chuck roast
  • 2 tablespoons olive oil
  • 2 whole onions
  • 6 whole carrots (Up To 8 Carrots)
  • salt (To Taste)
  • pepper (To Taste)
  • 1 cup red wine (optional, You Can Use Beef Broth Instead)
  • 3 cups beef stock
  • 3 sprigs fresh thyme (or more to taste)
  • 3 sprigs fresh rosemary (or more to taste)
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    NutritionView More

    630Calories
    Sodium16% DV390mg
    Fat68% DV44g
    Protein88% DV45g
    Carbs3% DV8g
    Fiber8% DV2g
    Calories630Calories from Fat400
    % DAILY VALUE
    Total Fat44g68%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol150mg50%
    Sodium390mg16%
    Potassium990mg28%
    Protein45g88%
    Calories from Fat400
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A120%
    Vitamin C8%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(27)

    Ted The Cook a month ago
    It turned out great. I substituted bone broth instead of beef stock and it came out a little more watery than described, but the taste was awesome. We’ll be adding this to the rotation for sure.
    Debi L. a year ago
    Delicious and a crowd pleaser
    Rebecca Dodds a year ago
    It turned out great, but I also added new potatoes to the recipe.
    Cp Tighe 2 years ago
    Perfect! Melt in your mouth!!!!!!
    Nena Alsaker 2 years ago
    I have made many pot roasts over the years and this was BY FAR the absolutely best ever! Everything was delicious and all the veggies still had their own flavor. Meat was amazingly tender, and the gravy was delish!
    Bryan C. 2 years ago
    Turned out great. Browning the onions and carrots added some nice additional flavor.
    Rob 2 years ago
    Good added mushrooms and celery
    Best pot roast we’ve had !
    Kathy Zodarecky 2 years ago
    Thank you so much for sharing this delicious pot roast recipe. I will never be intimidated by a chuck roast again!
    Leanne Kellen 2 years ago
    Awesome! I used beef broth only and added potatoes to the pot. It was delicious!
    Alaina 2 years ago
    Followed the recipe exact. Came out perfect! Very flavorful and easy to make. My new “go to” pot roast recipe.
    Noel 2 years ago
    Very good. Made this for Christmas Eve. Meat was tender and tasty...recipe was easy.
    lindsey rios 2 years ago
    Delicious!! Loved everything about it
    Kacee Koupal 2 years ago
    I absolutely love this recipe. I make according to directions and it’s perfect and so flavorful. I would be surprised if I ever used another recipe. Game changer not to add the potatoes. She right about them getting grainy.
    josh 2 years ago
    great! first attempt at a roast, and it came out perfect. Simple recipe to follow
    Kevin 2 years ago
    Flavor was nice. I used a low end Cabernet with the beef stock. Nice and silky mouth feel. Added about a half a teaspoon of Worcestershire and it seemed to fit my goals pretty well. I’m about to make some duchess potatoes to accompany the roast. I would keep this recipe to make it again. I was tired of the big chunky flavor leeching potatoes always present in pot roast dishes.
    Simmons 2 years ago
    This turned out great, wouldn't change a thing. I used a cast iron dutch oven and it was falling apart. Will definitely make again.
    Molly Hutchison 3 years ago
    Very very good! Didn’t change a thing and love the flavor of the rosemary!
    Danielle Tolbird 3 years ago
    Very yummy! I used a smaller roast. It wasn’t as tender as it could have been, but that may have been because of the size.
    Jill Oliver 3 years ago
    The perfect, classic pot roast! Chose because of similarity to recipe I have used for years. Her extra tips and twists resulted in a perfect pot roast. My only alteration was that I cooked in slow cooker on low for ten hours after caramelizing/browning steps. The juice is incredible!
    Michele Player 3 years ago
    Pot roast was excellent, so flavourful. Sliced the onions instead of quartering them, put them under the roast and made a lovely onion gravy. I had a 3 1/2 pound blade roast, still fairly frozen in the middle. It took almost 5 hours and I increased the temp to 325 in the last hour. Was totally worth it.
    I made this exactly as directed and the meat was very tender. It was a good dinner although if I were to make it again I'd season the meat more.
    Michelle Kidd 3 years ago
    Amazing, making it again tonight
    Kimberly Bonneau 3 years ago
    This is the third time im making it. Always comes out realky good. Plus it doesnt take all day:)
    Jason Besaw 4 years ago
    This is by far my wifes favorite pot roast recipe! It is super easy and comes out amazing! So tender and moist! YUM!
    Tracie O. 4 years ago
    This recipe was delicious. This is the first time, a roast I cooked turned out the way I imagined it should! I kind of modified the recipe my using a cooking bag- so I wouldn't have to baste. It was moist and flavorful. The left overs were all gone by the next day!
    Donna M. 5 years ago
    I was very pleased with how this recipe turned out. We really liked it and none of us are fond of roast. I couldn't find a decent chuck roast in our small town on Sunday so I bought an arm roast. Worked out great. The gravy I made with the drippings was amazing and won't serve the roast without it. We always cook the potatoes along with roast so I added those. Everything was very tasty.

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