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Home-Style Beef Pot Roast

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Quick and easy


Prep Time:

25 minutes

Cook Time:

2 1/4 - 2 1/2 hours


6 - 8 servings


2 to 2 1/2  pounds  beef chuck shoulder roast

*  salt and ground black pepper

1/4  cup  flour

1  large onion

6  large cloves garlic

2  tablespoons  olive oil

2  teaspoons  dried basil leaves

1  14.5 ounce can  beef broth

1  14.5 ounce can  diced tomatoes

1/2  cup  dry red wine

2  pounds  red potatoes

3  medium carrots


Season roast generously with salt and pepper; dredge in flour. Chop onion and garlic.

Heat oil in a 6-quart pot or Dutch oven over medium-high heat. Sear roast 2 to 3 minutes per side. Remove from pot and set aside.

Sautèacute; onion, garlic and basil 3 minutes. Pour in broth, tomatoes with juice and wine. Stir to loosen any brown bits from bottom of pot. Add 1 teaspoon salt and 1/2 teaspoon pepper.

Return roast to pot; spoon sauce over roast. Cover pot with a tight-fitting lid. Reduce heat to low; cover and simmer 45 minutes. Turn roast, cover and simmer 45 minutes longer.

Cut potatoes into 1-inch cubes. Slice carrots into 1/2-inch x 2-inch long strips.

Turn roast again, then arrange vegetables around roast. Cover and cook 30 to 60 minutes longer or until roast and vegetables are tender. Remove pot roast to a cutting surface. Cover with foil to keep warm. Carve into thin slices right before serving.

Remove vegetables with a slotted spoon. Season gravy (juices in pot) with salt and pepper to taste. Serve roast with vegetables and gravy.
Nutritional Information
No Nutritional Information Available
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