Classic Pot Roast – Divine!

Classic Pot Roast – Perfect on a chilly day!

We don’t eat a lot of red meat. We go weeks without any and don’t think a thing about it. However, once the weather turns cool (oh, how I love these days!), the comforting smell of a pot roast in the oven sounds so good! It’s fairly quick to throw to together, and then you just let the oven work its magic! #youdontevenneedaknife #meltslikebutter

I like to use turnips in addition to potatoes (with skins on), the more veggies the better, right? This is my “yellow sticky note” version of a recipe from The Stay At Home Chef. This is her Classic Sunday Pot Roast recipe.

Click on the recipe link to pop over to her site, print her recipe, what you see below is my rendition and it was fabulous, but not bad to print the real deal – she also has helpful hints for substitutions and alternate cooking methods (Slow cooker/Instant Pot!) – Also, different cuts of meat to use, etc. – All very helpful.



  • 3- 5 pound beef chuck roast (mine was 2.5#)
  • 1/4 cup flour
  • salt and pepper
  • canola oil
  • 3 cloves garlic (microplaned)
  • 3-4 cups low sodium beef broth
  • 2 tablespoons worcestershire sauce
  • 1 large yellow onion, cut into large chunks
  • 1# bag of carrots, peeled and sliced on diagonal
  • 3-4 yellow potatoes, cut into bite sized chunks
  • 3 red top turnips, peeled and cut into bite sized chunks


  • Preheat oven to 350 degrees F. Heat a large dutch oven on the stove over medium high heat. Add a few tablespoons of canola oil (just enough to brown the roast in).
  • Dry off the roast with paper towels. Season the chuck roast with salt and pepper. Place the flour on a plate and roll the roast in the flour, press to coat, shake off excess. Then brown the roast on each side (ends too!) in the dutch oven on the stove. It takes about 4 minute per side. The brown crusties at the bottom only add more flavor, so no worries there!
  • Remove the browned roast with tongs and a heavy spoon – move to a clean plate.
  • Add the minced garlic to the pan and stir for 30 seconds, then add the beef broth. Deglaze and stir to loosen the brown bits (may need for the broth to get warm). Then add the roast back to the pot.
  • Pour the worcestershire sauce over the top of the roast. Place the onion, carrots, potatoes, turnips on top of and all around the roast.
  • Put the lid on the pot and transfer to the preheated 350 degree oven. Cook for 3 hours (even my little 2.5 pound roast) or until internal temp reaches 202 degrees F and breaks away with a fork.

The first day we ate this as is. It was outstanding. The next day I took a slice of bread and topped it with the roast and some gravy, along with a side of potatoes, turnips, carrots. #WOW Now I’ve had my red meat fix for a while, but let me tell you, the house smells divine and we were very, very happy!

✍️ Until next time…


4 thoughts on “Classic Pot Roast – Divine!

  1. Sheila

    I did, but on email, your photo is so good, I can just smell it, What about your recipe?😉🤔 what cut of meat? Some pot roast don’t shred like this.


  2. Pingback: {Divine} Frozen Vegetable Soup Recipe via The Bittman Project – ARTFOODHOME.COM

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