• Servings 8
  • Prep 40 min
  • Cook 2 1/2 hours min
  • Cuisine
  • Skill Level

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

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  1. This has always been one of my Linda faves. Making this today! Will keep you posted on the outcome.

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