Pot Roast Recipe

pot roast recipe

While the thought of making a pot roast from scratch is enough to scare off even the most adventurous of cooks, with the right chuck roast recipe, you really can’t go wrong. The right way to approach a pot roast is by not over thinking the whole process before you begin preparing and cooking the meal. By following some gourmet recipes, basic rules, instructions and using the ingredients listed in this delicious pot roast easy healthy recipes, you will have your family members and guests begging for more.


  • Chuck roast: 1 whole (approx. 4 To 5lbs)
  • Olive Oil: 2 tablespoons
  • Onions: 2
  • Carrots: 6 or 8 carrots
  • Salt to taste
  • Pepper to taste
  • Red wine: 1 cup (This is optional. Substitute with beef broth if preferred)
  • Beef stock: 2 – 3 cups
  • Fresh thyme: 3 sprigs or more to taste
  • Fresh rosemary: 3 sprigs or more to taste


1. Firstly, you need to take special care when selecting your piece of meat. Marbled meat (marble meat has portions of fat in between the meat and this gives it the marble pattern) is always a good choice because it brings out all the flavors of this pot roast recipe.

2. Once you have that perfect cut, it’s time to dive in with this pot roast recipe and season with salt and pepper. 

3. Now, heat a large pot (or Dutch oven) over a medium-high heat and add 2 to 3 tablespoons of olive oil. For extra flavor, use half the amount of oil and substitute the remaining half with butter. Cut the onions in half and cut the carrots into slices (about 2 inches). Remember that you can peel the carrots but you don’t have to.

4. Once the oil (or oil and butter combination) has heated up nicely but is not smoking, add the onions. Brown them on both sides before removing them and setting aside on a plate. Then add the carrots to the hot pan and allow them to brown slightly all over before removing them and placing on a plate. If you notice that there isn’t enough oil in the pot after browning the onions and carrots add some more and allow it to heat up.

5. Now it’s time to place the meat in the hot pan and sear it for approximately one minute on all sides. Once this is done, remove the meat and set aside. Maintain a high heat and deglaze your pot using about 1 cup of red wine or beef broth (depending on your preference). Use a whisk to scrape the bottom and mix up the flavours.

6. Once the bottom of the pot has been properly deglazed, you can place the meat back in the pot. Add enough beef stock to cover the meat to the halfway point (approximately 2 – 3 cups). Add the onion, carrots, thyme and rosemary too.

7. Cover with a lid and place the pot in the oven (preheated to 275 F) and allow to cook according to the amount of meat. For example, a 3-pound roast requires about 3 hours while a 4 or 5-pound roast will need to cook for at least 4 hours.


Take extra special care when choosing your meat. No matter what type of pot roast recipe you follow, the key to success is extended cooking times. With this in mind, marbled meat is essential. The extra fat in between helps to keep the meat tender and succulent even after hours in the oven.

Remember that this is not a slap-dash, in a hurry, heat and eat kind of meal. This pot roast recipe is extremely easy and delicious but you must remember to allow enough time for cooking.

Do not try to hurry the cooking process by turning up the heat. As this pot roast recipe specifies, your oven needs to be preheated to 275 F. Slow cooking on a low temperature is the only way to soften tough connective tissue without burning the meat.





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