Old Fashioned Beef Pot Roast

  • marinated flank steak with roasted peppers and onions

Our pot roast is simple and is one of the consistent best sellers at the Restaurant. Probably that’s because it tastes just like your Grandma’s. Using the vegetables as a roasting rack works with many types of roast or turkey and chicken, and produces an especially tasty gravy.
Preheat oven to 300F.

Place in a deep roasting pan to make a base for the roast to sit on:
1 pound yellow onions, rough chop
1 pound carrots, rough chop
1 pound celery, rough chop
½ bulb garlic, minced

Place on top of vegetables:
3-5 pounds chuck roast, seasoned generously with salt and pepper

Add:
2 cups red wine
a few sprigs of thyme, basil, and tarragon
water as needed to almost cover roast

Cover pan with aluminum foil and place in oven. Cook 4 to 5 hours or until tender. Allow the roast to rest for 20 to 30 minutes. Strain juices off from pan into separate sauce pan. Bring to a boil and add enough roux to thicken the sauce and season. Serve roast with pan vegetables and gravy. Makes 5-6 servings with leftovers


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