Easy Pot Roast


  • 2 tablespoons olive oil
  • 1 (3 pound) chuck roast, boneless
  • salt, to taste
  • black pepper, to taste
  • 1 large yellow onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can beef broth
  • 3/4 cup dry red wine, optional
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 pounds Yukon gold potatoes, diced into 1 1/2 inch pieces
  • 6 medium carrots, peeled and chopped into 1 1/2 inch pieces


  1. Preheat the oven to 275 degrees F.
  2. In a large Dutch oven on the stove-top, heat the olive oil over medium-high heat. Season the roast with salt and pepper. Place the roast in the Dutch oven and brown on each side for 2 minutes per side. Place the roast on a cutting board or plate.
  3. Sauté the onions until they brown, about 4-5 minutes.
  4. Add in the garlic for the last minute of cooking so they become fragrant.
  5. Add the roast back to the pan.
  6. Pour the beef broth and red wine over the roast and add the thyme, rosemary, and bay leaf.
  7. Once the pot reaches a simmer, cover the pot and transfer it to the oven.
  8. Cook for 2 hours.
  9. After 2 hours, remove the pot from the oven and add the carrots and potatoes. Cover again and cook for an additional 1-1 1/2 hours until everything is tender.
  10. Cut the meat into large pieces or shred and serve warm.

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