Back to Pot Roast All Reviews for Pot Roast - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 4 hrs 25 mins Servings: 8 msldig_0103_potroast.jpg
Ingredients Ingredient Checklist 2 tablespoons vegetable oil 1 5-pound beef chuck roast Salt and pepper 2 cups beef stock or reduced sodium canned beef broth 1/2 cup red wine (optional) 3 onions, cut into large wedges 4 cloves garlic, chopped 2 dried bay leaves 1 teaspoon dried thyme 2 tablespoons tomato paste 2 pounds carrots, cut into 1 1/2-inch chunks 2 pounds potatoes, cut into 1 1/2-inch chunks
Cook’s Notes Browning the meat makes the whole dish tastier and gives the pan juices an appetizing deep brown color.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 4 hrs 25 mins Servings: 8 msldig_0103_potroast.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 4 hrs 25 mins Servings: 8
Recipe Summary
prep: 25 mins total: 4 hrs 25 mins
Servings: 8
prep: 25 mins
total: 4 hrs 25 mins
prep:
25 mins
total:
4 hrs 25 mins
Servings: 8
8
msldig_0103_potroast.jpg
msldig_0103_potroast.jpg
Ingredients
Ingredients
- 2 tablespoons vegetable oil 1 5-pound beef chuck roast Salt and pepper 2 cups beef stock or reduced sodium canned beef broth 1/2 cup red wine (optional) 3 onions, cut into large wedges 4 cloves garlic, chopped 2 dried bay leaves 1 teaspoon dried thyme 2 tablespoons tomato paste 2 pounds carrots, cut into 1 1/2-inch chunks 2 pounds potatoes, cut into 1 1/2-inch chunks
Directions
Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
Cook’s Notes Browning the meat makes the whole dish tastier and gives the pan juices an appetizing deep brown color.
Cook’s Notes
Browning the meat makes the whole dish tastier and gives the pan juices an appetizing deep brown color.
Reviews (17)
Add Rating & Review 878 Ratings 5 star values: 155 4 star values: 192 3 star values: 316 2 star values: 161 1 star values: 54
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Reviews (17)
Add Rating & Review 878 Ratings 5 star values: 155 4 star values: 192 3 star values: 316 2 star values: 161 1 star values: 54
Add Rating & Review
878 Ratings 5 star values: 155 4 star values: 192 3 star values: 316 2 star values: 161 1 star values: 54
878 Ratings 5 star values: 155 4 star values: 192 3 star values: 316 2 star values: 161 1 star values: 54
878 Ratings 5 star values: 155 4 star values: 192 3 star values: 316 2 star values: 161 1 star values: 54
5 star values: 155 4 star values: 192 3 star values: 316 2 star values: 161 1 star values: 54
Martha Stewart Member Rating: 4 stars 02/10/2018 a good pot roast is hard to find. This is a good one. Martha Stewart Member Rating: 4 stars 03/27/2017 This is my go to recipe for my family and I! They love it. It's become a big deal in my house. I usually double the sauce "gravy" recipe, and add a lil rosemary and cinnamon. And I cook the sauce in the roast juices before I add it to the pan with the roast. This recipe alone is really delicious, full of flavor and an easy comfort food. Martha Stewart Member Rating: 5 stars 05/24/2016 Ask your butcher for a Seven Bone Chuck Roast for this recipe. It is the most tender and flavorful cut of chuck roast. I cook this in my 12" Wolfgang Puck skillet with the lid on. (I roast the carrots & potatoes separately.) Comes out tender, juicy and with plenty of "gravy" every time. Caramelize the tomato paste a bit before adding the liquids...makes such a difference! Also, I always use a good Cabernet Sauvignon in this recipe too...adds soooo much richness & flavor. Martha Stewart Member Rating: 5 stars 03/03/2015 Love this. It is not hard at all to prepare. I add extra beef broth,wine and tomato paste for the extra sauce. You really want the extra sauce, it is so good. Some rustic bread on the side and we are set. Try it. You and your family will love it. Martha Stewart Member Rating: 5 stars 02/15/2015 This is my go-to pot roast recipe. It never fails to be a delicious, tender, flavorful pot roast. Follow the recipe and you'll have great results. Whoever used a meat thermometer for pot roast??!? You're not cooking the roast to a certain temperature, you're cooking it until it's very well done, to the point that the meat gives up and relaxes, which means several hours. If you cook it until it's done to a temperature you'll have tough, dry meat. Follow this recipe and you'll be happy! Martha Stewart Member Rating: 1 stars 11/03/2014 I wound up with a way over-done roast and undercooked vegetables. I actually cooked the roast an hour less then directed because when I took it out of the oven to add the potatoes and carrots, I decided to test the temperature- over 200 degrees and so well done, I wasn't sure it would be worth serving. Luckily, the juices it roasted in kept the meat edible, but the veggies came out undercooked when done according to directions. Did not enjoy this. Next time I'll stick to my slow cooker recipe. Martha Stewart Member Rating: Unrated 12/11/2013 Subbed celery and mushrooms for part of the carrots, added a bit of wine and a few sprigs of rosemary. This was a delish recipe, and so easy since I simmered it in the slow cooker all day. Martha Stewart Member Rating: Unrated 11/25/2013 Sounds difficult to make, but I was wrong! Nice recipe! For more recipes, you can log on to gourmandia.com Martha Stewart Member Rating: 5 stars 10/30/2013 My family always loves this recipe. I've made it several times following the recipe exactly. Thanks. Martha Stewart Member Rating: 5 stars 10/03/2012 This is my second time making this recipe! Full of flavor and very tender! Its my favorite pot roast recipe! Martha Stewart Member Rating: 5 stars 12/05/2011 Absolutely no disappointments here.. this pot roast will rein over anyother recipie you might be using. Full of flavor and taste that you can serve with pride & confidence. Simply follow the recipie, serve and then wait for the accolades to come. Martha Stewart Member Rating: Unrated 10/15/2011 Made this recipe almost exactly. I used small new potatoes and baby carrots so I didn't have to cut them up. Put in 3 stalks of celery. I used a can of beef broth and a can of water. Plenty of juice! Great supper for the 2 of us. Served a baked french roll from Whole Foods. Very good, just what we wanted! Martha Stewart Member Rating: Unrated 01/08/2009 This was delicious! Next time I would at least double the liquids so it made enough gravy. The gravy was so tasty but there really wasn't enough of it. Martha Stewart Member Rating: Unrated 11/15/2008 This is so good, just like Mama used to make! Truly a perfect pot roast recipe. Martha Stewart Member Rating: Unrated 11/09/2008 This is an excellent roast (I only know because the family keeps requesting it!). It takes a long time but it's worth it! Martha Stewart Member Rating: Unrated 03/18/2008 I had to make some mods for allergies and things I didn't have that worked well for me. A person I was cooking for is allergic to garlic. Since garlic is so flavorful, I had to boost it with something, so I added green onions to it when simmering. I didn't use the optional red wine, and I also didn't use beef stock or tomatoe paste, due to not having it. I used a vegetable broth instead. I don't know if that was preferable to me, but it still turned out well. Martha Stewart Member Rating: Unrated 02/22/2008 Excellent! I added rosemary and made it ahead so that I could drain off the sauce and really get rid of the fat (by refrigerating ).Martha Stewart Member
Rating: 4 stars 02/10/2018
a good pot roast is hard to find. This is a good one.
Rating: 4 stars
Rating: 4 stars 03/27/2017
This is my go to recipe for my family and I! They love it. It’s become a big deal in my house. I usually double the sauce “gravy” recipe, and add a lil rosemary and cinnamon. And I cook the sauce in the roast juices before I add it to the pan with the roast. This recipe alone is really delicious, full of flavor and an easy comfort food.
Rating: 5 stars 05/24/2016
Ask your butcher for a Seven Bone Chuck Roast for this recipe. It is the most tender and flavorful cut of chuck roast. I cook this in my 12" Wolfgang Puck skillet with the lid on. (I roast the carrots & potatoes separately.) Comes out tender, juicy and with plenty of “gravy” every time. Caramelize the tomato paste a bit before adding the liquids…makes such a difference! Also, I always use a good Cabernet Sauvignon in this recipe too…adds soooo much richness & flavor.
Rating: 5 stars
Rating: 5 stars 03/03/2015
Love this. It is not hard at all to prepare. I add extra beef broth,wine and tomato paste for the extra sauce. You really want the extra sauce, it is so good. Some rustic bread on the side and we are set. Try it. You and your family will love it.
Rating: 5 stars 02/15/2015
This is my go-to pot roast recipe. It never fails to be a delicious, tender, flavorful pot roast. Follow the recipe and you’ll have great results. Whoever used a meat thermometer for pot roast??!? You’re not cooking the roast to a certain temperature, you’re cooking it until it’s very well done, to the point that the meat gives up and relaxes, which means several hours. If you cook it until it’s done to a temperature you’ll have tough, dry meat. Follow this recipe and you’ll be happy!
Rating: 1 stars 11/03/2014
I wound up with a way over-done roast and undercooked vegetables. I actually cooked the roast an hour less then directed because when I took it out of the oven to add the potatoes and carrots, I decided to test the temperature- over 200 degrees and so well done, I wasn’t sure it would be worth serving. Luckily, the juices it roasted in kept the meat edible, but the veggies came out undercooked when done according to directions. Did not enjoy this. Next time I’ll stick to my slow cooker recipe.
Rating: 1 stars
Rating: Unrated 12/11/2013
Subbed celery and mushrooms for part of the carrots, added a bit of wine and a few sprigs of rosemary. This was a delish recipe, and so easy since I simmered it in the slow cooker all day.
Rating: Unrated
Rating: Unrated 11/25/2013
Sounds difficult to make, but I was wrong! Nice recipe! For more recipes, you can log on to gourmandia.com
Rating: 5 stars 10/30/2013
My family always loves this recipe. I’ve made it several times following the recipe exactly. Thanks.
Rating: 5 stars 10/03/2012
This is my second time making this recipe! Full of flavor and very tender! Its my favorite pot roast recipe!
Rating: 5 stars 12/05/2011
Absolutely no disappointments here.. this pot roast will rein over anyother recipie you might be using. Full of flavor and taste that you can serve with pride & confidence. Simply follow the recipie, serve and then wait for the accolades to come.
Rating: Unrated 10/15/2011
Made this recipe almost exactly. I used small new potatoes and baby carrots so I didn’t have to cut them up. Put in 3 stalks of celery. I used a can of beef broth and a can of water. Plenty of juice! Great supper for the 2 of us. Served a baked french roll from Whole Foods. Very good, just what we wanted!
Rating: Unrated 01/08/2009
This was delicious! Next time I would at least double the liquids so it made enough gravy. The gravy was so tasty but there really wasn’t enough of it.
Rating: Unrated 11/15/2008
This is so good, just like Mama used to make! Truly a perfect pot roast recipe.
Rating: Unrated 11/09/2008
This is an excellent roast (I only know because the family keeps requesting it!). It takes a long time but it’s worth it!
Rating: Unrated 03/18/2008
I had to make some mods for allergies and things I didn’t have that worked well for me. A person I was cooking for is allergic to garlic. Since garlic is so flavorful, I had to boost it with something, so I added green onions to it when simmering. I didn’t use the optional red wine, and I also didn’t use beef stock or tomatoe paste, due to not having it. I used a vegetable broth instead. I don’t know if that was preferable to me, but it still turned out well.
Rating: Unrated 02/22/2008
Excellent! I added rosemary and made it ahead so that I could drain off the sauce and really get rid of the fat (by refrigerating ).
All Reviews for Pot Roast
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pot Roast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
