Grandma's Pot Roast Dinner

Serves: 6

It’s getting a bit chilly here and that makes this girl craving comfort foods. Foods I grew up with  are my comfort foods and one of my favorite meals of all time is my Grandmother’s pot roast.

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3 pounds beef chuck roast (shoulder cut)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon flour (use a gluten-free flour, if desired)
1 tablespoon grapeseed or olive oil
1/2 cup red wine
1 cup beef broth
3 optional: carrots, 3 large new potatoes, 2 garlic cloves, 1 onions


1 Prepare the vegetables. Peel the garlic and onion. Chop the onion and potatoes in quarters. Peel carrots and remove the tops. Set aside.

2 Preheat oven to 325°F. Rub the chuck roast with kosher salt and pepper on all sides. Dust the roast evenly with the flour until coated on all sides.

3 In a large oven-safe pot or dutch oven, heat the oil on medium high. Place the seasoned roast in the pot and sear until browned on all sides, about 3 minutes a side.


4 Deglaze the pot by adding wine and broth to the roast. Add the prepped vegetables around the roast and turn off heat. Cover the pot and place in the oven. Braise for 30 minutes. After 30 minutes, reduce heat to 275°F and continue to cook for 3 hours until tender and the roast falls apart.

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