classic pot roast

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This pot roast includes all the vegetables, tasty, tender meat, and a broth that is out of this world. This is exactly how comfort food ought to taste!


3 lb chuck roast, shoulder cut
table salt and black pepper, to taste
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced or pressed
1 tbsp tomato paste
2 tbsp all-purpose flour, GF flour, cassava flour* (see note of GF and Whole30)
1/2 cup red wine
2 cups beef broth
2 lb small yellow potatoes
1 lb carrots, chunks
2 bay leaves
fresh parsley or cilantro
fresh thyme


Start by seasoning the beef well, on all sides with salt and pepper.
In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes). Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce (1-2 minutes). Add beef broth, a few sprigs of fresh thyme and bay leaves.
Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.
When done, garnish with fresh parsley or cilantro and serve.

* Substitute for any GF flour if gluten-free or non-grain flour for whole30 (ex; almond flour, tapioca flour, cassava flour)

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