POT ROAST

POT ROAST

This recipe reminds me of the one my mother-in-law Peg used to make on Sunday....George says this too as she was his mom! channeling Peg ;)

• *aluminum foil, heavy duty
• beef chuck roast, about 3 1/2 lbs, sides trimmed
• beef broth, 1 c
• carrot, 1 small, chopped
• celery, 1 rib, chopped
• **chef’s thermometer
• chicken broth, 1 c
• Dutch oven with lid
• garlic, 3 cloves, chopped
• olive oil, 2 T
• onion, 1 medium, chopped
• paprika, 1 T
• pepper, 1/8 t, fresh ground
• salt, 1/2 t
• sugar, 2 t
• thyme, 1 sprig fresh or 1/8 t dried
• Uncle Ben’s Original Recipe Long Grain and Wild Rice or potatoes 
• water
• wine, red, 1/4 c

1. Preheat oven to 300 degrees
   
2. Dry roast with paper towels
3. Sprinkle trimmed roast with paprika on all sides
4. Heat olive oil in Dutch oven over medium high heat until shimmering (not smoking)
5. Brown meat 15 minutes on all sides (reduce heat if it starts smoking)
6. Transfer roast to plate and set aside
7. Reduce heat to medium
8. Add carrot, celery, and onion and cook, stirring occasionally until brown, 6-8 minutes
9. Add garlic and sugar, cook another minute
10. Add beef and chicken broths and thyme, stir to scrape bottom of pan
11. Return roast to pan and add enough water to come half way up sides of roast
12. Bring liquid to simmer, then place foil over pan to seal it tightly and cover it again with pan lid
13. Transfer pan to oven
14. Cook 3 1/2 - 4 hours (internal temp should be 200-210 degrees)
15. Transfer meat to plate and cover with foil
16. Skim fat off liquid in pan, discard thyme sprig, bring to boil and reduce to 1 ½ cups, about 8 minutes
17. Add red wine and simmer about 2 minutes
18. Season with salt and pepper and serve with pan liquids

This will melt in your mouth! I serve this with Uncle 

Ben’s Original Recipe Long Grain and Wild Rice to 

which I add a small hot onion chopped and chicken 

bouillon as it cooks. Sometimes I use Lundberg 

Christmas Rice, a red wehani rice with a slightly nutty 

flavor.


If I don't have any thyme, I substitute rosemary. If I 

only have one kind of broth then that's what I use for 

the two cups of broth.

Do NOT use anything but a CHUCK roast for this.

I use rice but potatoes are good, too and something 

green like green beans or a salad are nice sides to this 

roast.

I think you'll LOVE this....it is so good, so tender, kind 

of like pulled pork. The only tedious part is chopping 

up the veggies that go in with the meat. They are NOT 

the sides for the meal but are in the sauce that 

evolves.

*The secret of this is to cover the open pot tightly 

with the aluminum foil AND then put on the pot lid 

as it makes the meat extra moist and flavorful, rather 
 
than just with the pot lid alone.

** I recommend using a small chef’s thermometer to 

check the internal temp of the meat.

Err on the side of cooking it longer rather than shorter 

as it becomes better and better that way. 

Should look like this:

Brown the meat

Brown the meat sides

Set meat aside

 Gather veggies

Chop veggies

Brown veggies

Gather garlic

Three cloves

Slice lengthwise,


then cut across

Chopped garlic

Veggies done

Add broths

Ready to add meat

Add the meat

Cover tightly with foil

Cover and place in oven