Save on Pinterest

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

Ingredients

  • 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

Directions

  • 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 pan. Add onion to the same pan; 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 pan; stir in broth. Return roast to pan. 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.

Reviews

Click stars to rate
Average Rating:
  • 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 https://web.facebook.com/cookingplushomedecor/?modal=admin_todo_tour

  • DuckyD
    Mar 11, 2019

    I prepared this dish exactly according to the recipe . . .except that I added 1 cup of cabernet sauvignon instead of 1/2 cup. I regret that I did that. I also regret that I added the tomato paste which this recipe called for. I believe that there are many other pot roast recipes that I would prefer instead of this one next time.