Old Fashioned Pot Roast



Old Fashioned Pot Roast

This pot roast dish was a favorite in winter at our house. Long slow simmering with wine and broth, with or without vegetables turn a less tender cut of beef into fork-tender delicious pot roast.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine Beef
Prep Time 25 minutes
Cook Time 3 hours 35 minutes
Total Time 4 hours
Servings 4 people


  • 3 pounds chuck roast boneless , 2-inches thick
  • 3 Tablespoons oil
  • 2 cloves garlic minced
  • 1 tablespoon thyme dried
  • 1 bay leaf
  • 1/2 cup red wine
  • 1/2 beef broth
  • 2 teaspoons salt
  • 2-3 turns of the ground pepper
  • 1 onion cut into 1/8's
  • 3 carrots thick cuts
  • 6-8 small red potatoes with skins


  • In a dutch oven with 3 tablespoons of hot oil,  brown the meat well on all sides.
  • Add minced garlic, thyme, bay leaf, wine, broth and salt and pepper.Cover tightly and simmer over low heat, turning occasionally to cook it evenly throughout, about 3 hours or until fork tender.
  • About 50 minutes before meat is done, add the onions, carrots and potatoes. If needed, add a few tablespoons of hot water during cooking.
  • When meat is done, remove it to a heated platter and tent with foil and make gravy.
  • Serve meat on platter with vegetables surrounding the meat. Serve gravy in a gravy boat.

Make Gravy

  • Skim fat from broth. Add water to make 2 or 3 cups of liquid.  Make a slurry by mixing 1 tablespoon of flour with 1 cup of water, into a smooth consistency, this is important, no lumps.
  • Bring the liquid in the dutch oven to a boil and slowly pour the flour mixture into the liquid, whisking constantly until the liquid thickens to your liking. Correct seasoning at this time.

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