Every Grandmother has a delicious pot roast recipe. They all have one thing in common, a large pot! Today I’m turning up the volume with lots of carrots, celery, and a little red wine. There’s something special about a cozy pot roast in the oven and then the shared experience of everyone serving a portion from one large pot.
For this recipe I bought about 4 pounds. First you’ll want to rinse and dry your pot roast. This will help your salt and pepper better adhere to the meat.
Searing is important to lock in the juice, so make sure you brown the meat on both sides before removing and adding the onion.
Pro Tips:
- Make sure to add flour to the butter and onion. This will create a roux and makes the best sauce!
- Bake low and slow. I usually keep the oven temperature at about 260 degrees F.
Sunday Pot Roast and Mashed Potatoes
Looking for cozy family meal that you can start in the morning and have it ready for dinnertime? Try this tender, juicy pot roast with buttery whipped potatoes!
TIP: Keep your temperature low and cook all day.
Serve with whipped potatoes OR warm bread for dipping.
Ingredients
- 3 1/2 - 4 pound chuck roast
- 1 tablespoon or more of salt (salt to taste) and 1 teaspoon pepper
- 2 tablespoons olive oil for searing meat
- 2 small onions- diced + 2 tbsp butter to create a roux
- 2 stalks of celery - diced
- 3 medium carrots - chopped into bite size pieces
- 14 ounces beef or bone broth
- 1/2 cup water or red wine optional (adds great flavor)
- a few sprigs of thyme, rosemary, and 2 bay leaves
- 4 or 5 russet potatoes, peeled and quartered
- 1 whole garlic bulb
- 1/3 cup milk, half and half, or cream
- 4 tbsp butter for potatoes
Instructions
Rinse and dry your roast.
Liberally salt and pepper.
In a hot Dutch oven, add olive oil followed by your roast. Sear on all sides - about 2-3 minutes a side.
Preheat oven to 375 degrees F.
Slice the very top of the head of garlic off and drizzle with oil and a sprinkle of salt. Wrap loosely in tin foil and set on the oven rack.
Roast about 40 - 50 minutes or until golden brown and tender when squeezed. Remove from oven, remove from foil and set aside.
Reduce oven heat to 260 degrees F.
Add butter to Dutch oven. Add onion, create a roux: brown the onions and butter.
Deglaze your pot with the wine and broth.
Add celery and carrots, followed by the seared pot roast.
Add a bundle of tied thyme, rosemary, and bay leaves.
Cover and allow to cook in the oven for about 4 hours or until meat is falling apart.
Start potatoes: Peel and dice. Place potatoes in pot and add cold water to cover. Bring water to a boil and cook until soft.
Drain water and add warm milk or cream, salt, pepper, 4 tablespoons butter. Squeeze garlic form bulb into potato mixture. Whip with hand mixer until creamy. Serve immediately.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
4 Responses
I love your posts. Thanks a lot !
Thank you for being here!
Just curious, how do you have room to saite celery onion .. hence moving around in Dutch oven , if your 3-4 lb roast is in pot?
Saute the onions and celery with the meat :)