Pot Roast

Pot Roast

Beef pot roast with carrots and onions. Perfect on a cold winter day!



  1. 4 Pounds chuck boneless roast (well-marbled)
  2. 1 Cup red wine
  3. 2 Onions , large - sized , thickly sliced
  4. 3 Cups beef stock
  5. 4 Cloves garlic , peeled
  6. 4 Tablespoons olive oil
  7. 4 carrots , peeled and chopped
  8. 2 bay leaves
  9. To Taste kosher salt
  10. To Taste black pepper


240 mins
  1. Blank step
    Add Photo

    Make sure the beef is room temperature. Generously rub salt and pepper all over the roast.

  2. Blank step
    Add Photo

    Pre-heat the oven to 275 degrees.

  3. Blank step
    Add Photo

    In a thick-bottomed covered pot that can go in the oven (i.e. Le Creuset or dutch oven), add 2 tablespoons of oil over medium-high heat for 2 minutes.

  4. Blank step
    Add Photo

    Turn the heat up to high. Sear the roast on high heat for about 5 minutes on each side. Remove the roast when nicely browned. Set aside on a plate to rest.

  5. Blank step
    Add Photo

    Add 2 tablespoons of oil to the pot. Then add the onions and cook on medium heat for about 5 minutes. Add the carrots and garlic to the pot. Cook for another 3 or 4 minutes until the vegetables are browned. Remove the vegetables from the pot and set aside.

  6. Blank step
    Add Photo

    Deglaze the pot with the cup of red wine over high heat for about a minute. Scrape the bottom of the pan and mix.

  7. Blank step
    Add Photo

    Add the roast and vegetables back to the pot. The pour in the beef broth, add the bay leaves, and then cover the pot. Bring to a simmer. Remove the pot from the stove and place it in the oven. Cook at 275 degrees for 4 hours, until the meat is tender.

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords