Go Back
+ servings

Beef Pot Roast

This is a recipe for Beef Pot Roast
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Beef
Servings: 6
Author: Vanjo Merano


  • 4 lbs. beef chuck
  • 1 cup red wine
  • 32 oz. beef broth
  • 4 medium carrots sliced into 2 inch pieces
  • 5 small red potato quartered
  • 3 yellow onion quartered
  • 3 tablespoons canola oil
  • 3 pieces dried bay leaves optional
  • 1 tablespoon fresh Rosemary
  • 1 tablespoon fresh thyme
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons salt


  • Preheat oven to 320F.
  • Rub salt and ground black pepper all over the beef chuck. Let it stay for 10 minutes.
  • Heat a Dutch oven and then pour canola oil into it.
  • Once the oil becomes hot, sear one part of the beef chuck for 5 minutes. Turn it over and sear the opposite side for the same amount of time.
  • Remove the seared beef chuck from the Dutch oven. Set aside.
  • Meanwhile, sauté onion and carrot using the remaining oil for 2 minutes
  • Deglaze by pouring red wine.
  • Put the seared beef chuck back into the Dutch oven and then pour-in the beef broth. Add bay leaves, thyme and rosemary. Cover and place inside the oven. Continue to cook for 2 hours.
  • Remove from the oven and add the potato. Cover and place back in the oven. Continue to cook for 60 to 80 minutes. Add more broth if needed.
  • Transfer to a serving plate. Serve with mashed potato.
  • Share and enjoy!


Serving: 6g