You Don’t Need Perfect Vision To See This Pot Roast Is The Best

Crock Pot /Entrees

Submitted by Recipe Rain

You Don’t Need Perfect Vision To See This Pot Roast Is The Best

There is no better way to end a busy day than with a delicious pot roast ready when you get home.

Growing up, whenever my dad would go and do the grocery shopping, he would always buy a great big pot roast. He didn’t do the shopping all that often, and I can tell why mom didn’t let him. He would always just fill up the cart with tons of meat, cereal, milk, and maybe a few snacks. It wasn’t very well-rounded. Mom would let him go when she had everything else covered though. It saved her from having to pick out the main entrees.

Whenever she was slow-cooking a pot roast, it made our house fell a whole lot more homey for some reason. It was just a great, warm, inviting smell to walk into after a long day at school. It made it hard to wait for dinner time to eat!

Her recipe was pretty close to this one, and it’s absolutely amazing. Give it a try and see what you’re family thinks. I bet they’re going to love it just as much as we did back then!


You Don’t Need Perfect Vision To See This Pot Roast Is The Best

Prep time 15 mins; Cook time 4 hours 15 mins

Serves 6


  • Salt and freshly ground black pepper
  • One 3- to 5-pound chuck roast
  • 2 or 3 tablespoons olive oil
  • 2 whole onions, peeled and halved
  • 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
  • 1 cup red wine, optional
  • 3 cups Swanson beef broth
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme


  1. Preheat the oven to 275 degrees F.
  2. Generously salt and pepper the chuck roast.
  3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  7. Add in the onions and the carrots, along with the fresh herbs.
  8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.


Use additional beef broth if you want to leave the wine out of your roast.