Grandma’s Pot Roast


1 boneless beef chuck roast 3-4 lbs
kosher salt and black pepper to taste
2 tbs canola oil
2 medium onions, cut into 1 inch pieces
2 celery ribs, chopped
4 garlic cloves, minced
1 tbs tomato paste
1 tbs fresh thyme, minced or 2 tsp dried
3 bay leaves
1 cup dry red wine
2 cups beef broth
1 lb small red potatoes, quartered
4 medium parsnips, peeled and cut into 2 inch pieces
6 medium carrots, cut into 2 inch pieces
1 tbs red wine vinegar
2 tbs fresh parsley, minced
  • Preheat oven to 325 degrees.
  • Pat roast dry, then using butchers twine tie the roast at 2 inch intervals. This will help the roast to cook evenly.
  • Sprinkle the roast all over with salt and pepper.
  • In a dutch oven, heat oil over medium-high heat and brown the roast on all sides, then remove from the pan.
  • Add onions, celery to the same pan, then season with salt and pepper.
  • Cook for about 8 minutes or until the onions are browned.
  • Add garlic, tomato paste, thyme and bay leaves, stir and cook 1 minute longer.
  • ¬†Add wine, stirring to loosen browned bits from the pan, then add the broth.
  • Return roast to the pan and arrange vegetables around the roast, then bring to a boil.
  • Bake covered at 325 degrees for 2 to 2 1/2 hours or until the meat is fork tender.
  • Remove roast and vegetables. Discard bay leaves, then skim fat from cooking juices.
  • Bring the cooking juice to a boil and cook for 10-12 minutes or until the liquid has reduced by half.
  • Stir in vinegar and parsley, then season with salt and pepper to taste.
  • Remove string from roast and serve with vegetables and sauce




40 min


2 min



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