Sunday Pot Roast

Sunday Pot Roast

Every member of the family will love this! Slow roasted to perfection, and

even better served the next day!


  • 4 Pounds Boneless Beef Chuck Roast
  • 3 Tablespoons Olive Oil
  • 1/2 Teaspoon Sea Salt
  • Freshly Ground Black Pepper, to taste
  • 2 Large Onions, thinly sliced
  • 2 Cups Red Wine
  • 1 Tablespoon Worcestershire Sauce
  • 4 Carrots, chopped
  • 3 Medium Potatoes, peeled and cubed
  • 2 Stalks Celery, chopped
  • 2 Tablespoons Flour


1.Preheat oven to 300° F. In a large bowl, add roast, pour in 1 tablespoon olive oil; turn to coat. Generously sprinkle both sides with salt and pepper.

2. Heat a Dutch oven over medium heat. Add oil and brown roast, 4-5 minutes. Turn, and cook until all sides are well browned, 5 minutes longer. Remove roast from pan to a baking sheet.

3. Add onions to pot, and cook until soft and golden, 4-5 minutes. Add remaining vegetables. Pour in wine, and bring to a simmer. Remove from heat.

4. Return pot roast to pan. Place lid snuggly on pan. Place in oven; cook until roast is tender, about 1-1/2 hours.

5. Remove lid, then remove roast and vegetables onto a plate. Heat pan drippings over medium-high heat. Mix flour with 1/2 cup of water, and add to drippings; simmer until thickened slightly, about 3 minutes. Slice roast, and serve immediately.


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