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Company Pot Roast

 Company Pot Roast
The aroma of this roast slowly cooking in the oven is absolutely mouthwatering. It gives the home such a cozy feeling, even on the chilliest winter days.
6 ServingsPrep: 20 min. Bake: 2-3/4 hours


  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 2 tablespoons olive oil
  • 1 cup sherry or beef broth
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup sugar
  • 2 teaspoons beef bouillon granules
  • 1 cinnamon stick (3 inches)
  • 8 medium carrots, cut into 2-inch pieces
  • 6 medium potatoes, peeled and cut into 1-1/2-inch pieces
  • 1 medium onion, sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


  • Brown roast in oil in a Dutch oven on all sides; drain. Combine the
  • sherry, soy sauce, sugar, bouillon and cinnamon stick; pour over
  • roast.
  • Cover and bake at 325° for 2-3/4 to 3-1/4 hours or until meat and
  • vegetables are tender, adding the carrots, potatoes and onion during
  • the last 30 minutes of cooking.
  • Remove roast and vegetables to a serving platter; keep warm. Combine
  • cornstarch and water until smooth. Stir into pan. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Serve with roast and
  • vegetables. Yield: 6 servings.

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Company Pot Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.