Pot Roast

689 faves | 18 recommends
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The Pioneer Woman
Nutrition per serving    (USDA % daily values)


Great recipe! I went a little heavier on the wine, which we loved. I added celery along with the carrots and threw in quartered button mushrooms about half way through cooking. Served on creamy polenta made with Mascarpone and Parmesan. Delicious!
Amelia Dierks   •  25 Dec   •  Report
The family really enjoyed this. I'm a big fan of gravy but didn't like the strong wine taste so decided to make traditional gravy from beef stock. It was delicious with the flavor of the beef.
0a2475437396   •  24 Jan   •  Report
It was easy to follow and the result was great! Thank you!
4115ad75ea81   •  19 Jan   •  Report
I made this, but tweaked it just a bit. I marinated this in Worcestershire Sauce first for about an hour. Instead of wine, I used Knorr's concentrated beef stock and one chicken bullion cube and one cup of water. By the time everything was done...I made some wonderful gravy from the sauce.
d1d98c80b35d   •  27 Nov   •  Report
Mary - stock is lighter, thinner and broth is more of a soup base with more seasonings.
Andrea Cutright   •  22 Nov   •  Report
Awesome recipe... Big hit in my home .
b25d0e5e1950   •  22 Nov   •  Report
I'm a novice cook. What's the difference btwn beef stock and beef broth? Thanks. MM
6993d1de7329   •  22 Nov   •  Report
Made it last night; was absolutely wonderful.
Mark Kane   •  19 Nov   •  Report
Sheryl, I agree, we just enjoyed this ourselves, went with using the wine for sure
Jay Mantie   •  19 Nov   •  Report
Really good recipe. Serving with mashed potatoes instead of potatoes cooked with pot roast is key.
0defbd9f87bd   •  19 Nov   •  Report
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Ingredients for 10 servings

1 whole (4 To 5 Pounds) Chuck Roast

2 tbsp Olive Oil

2 whole Onions

6 whole Carrots (Up To 8 Carrots)

Salt To Taste

Pepper to taste

1 cup Red Wine (optional, You Can Use Beef Broth Instead)

2 cups To 3 Cups Beef Stock

3 sprigs Fresh Thyme, or more to taste

3 sprigs Fresh Rosemary, or more to taste

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