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Saturday Afternoon Oven Pot Roast

This Saturday afternoon pot roast will be a welcome sight on your weekend dinner table and will leave your house smelling heavenly. If you find that the cooking liquid evaporates too quickly, you can add more broth to the Dutch oven. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 40 min. Bake: 3 hours
  • Makes
    8 servings


  • 1 boneless beef chuck roast (2-1/2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 cups sliced sweet onion
  • 1 can (6 ounces) tomato paste
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1/2 cup dry red wine
  • 1 carton (32 ounces) reduced-sodium beef broth
  • 6 medium carrots, cut into 1-1/2 inch pieces
  • 1/2 pound medium fresh mushrooms, quartered


  • Preheat oven to 325°. Sprinkle roast with salt and pepper.
  • In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
  • Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.
Nutrition Facts
4 ounces cooked beef with 1/2 cup vegetables and 1/4 cup gravy: 339 calories, 17g fat (6g saturated fat), 98mg cholesterol, 621mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 32g protein.


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Average Rating:
  • Terri
    Nov 23, 2020

    I made this to the recipe. I was a little concerned after reading the reviews, but the ingredients just looked good to me. It was absolutely delicious! My husband could not stop getting more! Served it over rice and was such comfort food. Will be making this again.

  • Aaron
    Nov 23, 2020

    The roast turned out to be very tasty, but I overcooked it. I let it stay in there for about 2 hours and 50 minutes, but I could have--and should have--taken it out a bit sooner. After taking the roast out, I removed the carrots and mushrooms and served that as a side dish. Then I strained the remaining solids out of the pan juices, thickened with corn starch, and made a nice gravy. I will make this again.

  • tim
    Nov 23, 2020

    I agree with Troy. Tomato paste does not belong in a pot roast. The carrots tasted like tomato.

  • Troy
    Nov 22, 2020

    Cooking method and times are good. Do not put tomato paste in pot roast.

  • Frances
    Feb 8, 2020

    I have made this for my 23 year old son 4 times... It's thee BEST yummiest recipie EVER! Make it! I add potatoes and green beans for more vegie yummy taste??

  • GoldieBell48
    Nov 25, 2019

    I made this recipe twice. My guests loved it. First time I made it in the Instant Pot and added extra liquid so I would have drippings for gravy. It wasn’t really needed. My second time I used the oven, did not use wine because of my guests preference, and it was still fork tender. Very tasty!

  • Rachel
    Nov 25, 2019

    I made this last night and it was fabulous! I'll never buy another envelope of seasoning mix. Thank you!

  • Theresa
    Nov 24, 2019

    Do you have this recipe for an Instant Pot?

  • cynandtom
    May 21, 2019

    I made this in the slow cooker, and just used less liquid. House smelled amazing! Tender and flavorful! I couldn’t stop eating it, not enough left for a second dinner.

  • Zeeshan
    Apr 10, 2019

    A good beef dish should be juicy and full of aroma