Recipe by judy2304
"This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal."
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1 (3 1/2) pound
boneless beef chuck roast
salt and ground black pepper to taste
onion, finely chopped
garlic, chopped, or to taste
2 1/2 cups
1 (16 ounce) can
red wine vinegar
carrots, cut diagonally into 1-inch-thick slices
small red potatoes, quartered lengthwise
1 (6 ounce) jar
mushrooms, or more to taste
1 1/2 tablespoons
1 1/2 tablespoons
celery salt, or to taste
dried basil, or to taste
dried thyme, or to taste
I used sweet red wine in place of the vinegar, and cooked the in a crock pot for 8 hours, I put the veggies in at the 4 hour point. I followed the recipe except for the changes mentioned. When I tasted the broth on the stove top before putting it in the crock pot I knew I had hit a home run with this recipe. It is a good thing that I took the picture before dinner because there was no left over meat and veggies. I will be freezing the left over broth and using it for french onion soup. Thank you for the recipe.
I don't have anything against this recipe, I think I just came to the realization that I can only have chuck roast a certain way! The sauce that gets poured over the roast is very delicious!
This is my recipe, and a couple options had been left out when it was kitchen approved. I usually use garbanzo bean flour for thickening instead of corn starch. The garbanzo bean flour adds protein and other nutrients to the gravy, and the corn starch is generally made from GMO corn which I avoid. I also often use chopped frozen tomatoes from our garden instead of canned tomatoes. Tomatoes that we don't use soon enough are cored and frozen for use in pot roast and tomato soup. I always use more than 1 garlic clove because we like garlic - usually at least 3-4. I also add more than a pinch of the seasonings. The recipe is great as listed, but I thought I would add a few more options. It freezes well for future meals, and tastes as good as when it was freshly made.
I made this and my family loved it. The extra spices made it tastier than just the traditional "pot roast" recipe.
Turned out great!!
Wow!! I have tried many pot roast dishes, most with a mono-tone beef flavor, which is good, but very plain. This one is different in a very good way. What intrigues you is the sweet (brown sugar) and sour (vinegar) components. In my case I used apple cider vinegar which I feel worked very well. (To me red wine vinegar may be a little too sharp) A deft hand is needed with the sweet and sour flavors, however, more is NOT better. Don't over-do the spices either. I didn't use celery at all. Also didn't fuss with adding spices and mushrooms at the end, I added it all in the beginning. I also worked in some "Demi-Glace Gold" to boost the beefy flavor, Yum! My family was overwhelmed with good flavor. This is a keeper. ~~Donald.
Wouldn't change a thing! i had to hurry the meal up a bit so I modified the cook time (and temp). The meat was very tender even cooking at 325 vs. 300. Here's what I did: preheated the oven @ 375, then lowered it to 325 and let it cook for about 3 1/2 hours before adding the carrots. To help the potatoes along, I removed them after about 20 min in the oven and microwaved them for about 4-5 min. just before serving. The kitchen smelled so good!
excellent! Cooked in a Dutch Oven and added more garlic it was tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Pot Roast with Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 295
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