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POT ROAST!! What a great comfort food! So rich in flavor. A one pan wonder!! 3 1/2 hours to do whatever you want! I love meals like this! This is good to make on a lazy sunday afternoon.

3 or 4lb. chuck roast

Lots of garlic

Fresh rosemary and thyme

1 whole onion

Canned diced tomatoes ( I like fire roasted) about 15oz

2/3rds of a bottle of good red wine

1 1/2 cups of beef stock

Stud the beef with garlic slices, then salt and pepper all over on both sides. Heat up your pan till it’s extremly HOT! Put olive oil in pan and sear meat on both sides till it’s nicely carmelized. Take out the meat and throw in at least 6 whole garlic cloves that have been smashed with the side of your knife, along with a whole onion thats cut up,and chunks of carrots. Next take whole branches of rosemary and thyme and just throw them in, stem and all. Don’t be shy!!! ( the herbs fall out and you can take out stems later) When every thing is carmelized, add tomatoes, wine, and broth. Bring it to a boil, then place meat back in, now put it all in the oven for about 3 1/2 hours at 325 and fagetaboutit!!!!

You can serve this with mashed potatoes, wide egg noodles, or it’s delicious with a creamy polenta!!!

Buon Appetito

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  1. Mama Mia!!! This is a truly comforting dish for all those expected cold winter nights. I can envision myself sitting cosy by the fire and warming my heart and my insides as well!

  2. Give me this and a nice italian loaf of bread to sop up the sauce and I am in pot roast heaven!

  3. That looks super moist and tasty!

  4. valli, Thanks, thats a nice thought!

    maryann, I’m right there with you!

    Kevin, Thanks, I think all the wine has something to do with that!! Thanks for your visit!

  5. I am so glad to find your blog! Pot roast is right up my alley and it’s going to be cold this weekend in Tennessee and this will be roasting away in my oven this Sunday!

  6. Mary,Welcome! Buon appetito! I hope you like it!!

  7. Marie – “fagetaboutit!” You are cracking me up 🙂
    The herbs on top of the pot roast look so pretty and I really like your straight-forward recipe.

  8. Lori lynn, Thanks, I’m glad I made you laugh!

  9. This looks SO delicious — It doesn’t say to cover it while it is in the oven, but I’ve always covered pot roast — could you please confirm if it should be covered or not? Thank you

  10. Hi Anon, I honestly did not cover it, but I’m sure a loosely sheet of foil wouldn’t hurt at all. I just cooked it in the pan you see there with no cover. Hope you enjoy!

  11. Well, I made the pot roast yesterday, and did not cover it – and it was FANTASTIC — so tender and the sauce was so rich. I will definitely be making this dish again soon — thank you for the great recipe and for you quick response to my question. Love your blog.

  12. Anon, Yay!! I’m so glad it worked out for you! Thanks for your comment!

  13. Valentina says

    Does this recipe work well in a slow cooker???

  14. Yes awesome Valentina!

  15. Making this tomorrow for the first time! In love with your website! I’m a beginner and your recipes are so easy to follow!

  16. Hi Marie,
    Love your website. I’m making this today. I am a sonewhat beginner cook. Are you using a Dutch Oven? Everything is one pot so I’m assuming yes or are you using a heavy pan to sear then putting everything into a dutch oven? Thanks!

    • Susan, That pan I used is a heavy cast iron so a dutch oven would be great and just sear it right in the same pan.