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Company Pot Roast Recipe

Company Pot Roast Recipe

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. —Anita Osborne, Thomasburg, Ontario
TOTAL TIME: Prep: 20 min. Bake: 2-3/4 hours YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Company Pot Roast

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Reviewed Apr. 21, 2016

"I have made this recipe several times. I got it from the Feb/Mar 2013 issue of Simple and Delicious Magazine. It is the best pot roast recipe I've ever made!"

Reviewed Jan. 2, 2016

"This recipe had a lot of deep flavor and the meat was very moist. I made this in the crockpot. I let it cook on low for 8 hours. I did sear the meat before placing it on all the veggies. Lastly I topped it off with the liquid. My husband really liked this dish and so did our guests. I did omit the corn starch & water slurry."

Reviewed Sep. 13, 2015

"Great recipe! I used the beef broth, and forgot to include the onion, but everything else was exact."

Reviewed Nov. 30, 2014

"This was very good. I omitted the sugar and used 1 cup cabernet sauvignon instead of sherry."

Reviewed Nov. 17, 2014

"Very good. Used dry red wine instead of sherry and skipped veggies. Will make again."

Reviewed Nov. 11, 2014

"I followed the recipe to the t. It came out sweet and tasted like cinnamon. I ended up throwing it out because no one would eat it. Was everyone else's "sweet" ? Did i do something wrong?"

Reviewed Nov. 3, 2014

"I am making this again today for the 2nd time...this is one of the best pot roast recipes! The first time I made it in a crockpot and it came out perfect. Today, I'm trying it baked in the oven. The flavor is wonderful and the meat is so tender it just falls apart. The only change I made was I used "better than boullion" which is like a boullion paste in a jar. This recipe is definitely a keeper. Thanks :)"

Reviewed Oct. 25, 2014

"I used tiny, Honey Gold potatoes (left the peeling on) and baby carrots (already peeled). I quartered a white onion (but a dry onion soup pack sounds good and may help thicken the sauce). The sugar really isn't needed.

Didn't have cooking sherry, so I used a cup of Cabernet Sauvignon and added a concentrated beef bouillon base (it's much richer). Great option on thickening the gravy. Don't use too much - it will thicken in about 7 minutes. Enjoy!"

Reviewed Oct. 5, 2014

"I did this in my crock pot and it turned out great also."

Reviewed Sep. 12, 2014


Reviewed Jan. 26, 2013

"I would have rated this 6 stars if I was able, this was superb..."

Reviewed Jan. 19, 2013

"One of the best roasts I have ever made in the oven. Very tender and delicious."

Reviewed Jan. 13, 2013

"This is one I will keep. The gravy was exceptionally good."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.