Perfect Pot Roast

Perfect Pot Roast

Loved by: Brandon & Kristina Harvey (Recipe taken from

potroast w300 h300


3-5lb chuck roast

2-3 Tbsp olive oil

2 whole onions, peeled and halved

6-8 whole carrots, unpeeled, cut into 2-inch pieces

1 cup red wine, optional

Salt & Black pepper, to taste

3 cups beef broth


Preheat the oven to 275*.

Generously salt & pepper the chuck roast.

Heat the olive oil in a large pot or dutch oven over medium-high heat.  Add the halved onions to the pot, browning them on both sides.  Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so.  Reserve the carrots with the onions.

If needed, add a bit more oil to the hot pot. Place the meat in the pot & sear it for about a minute on all sides until it is nice and brown all over.  Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk.  Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and carrots and put the lid on.  Then roast for 3 hours for a 3lb roast.  For a 4-5lb roast, plan on at least 4 hours.

You will know the roast is ready when it's fall-apart tender.