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Perfect Pot Roast

User Rating 4.5 Star Rating (40 Reviews)



Perfect Pot Roast

Linda Larsen
There is no pot roast recipe better than this one for Perfect Pot Roast. It's my variation on Laurie Colwin's recipe for Pot Roast from her wonderful book Home Cooking. Try it soon!

Prep Time: 25 minutes

Cook Time: 4 hours, 30 minutes

Total Time: 4 hours, 55 minutes

Yield: 8-10 servings


  • 5 lb. beef chuck roast
  • 1 Tbsp. smoked paprika
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 Tbsp. olive oil
  • 3 red bell peppers, sliced
  • 2 onions, chopped
  • 5 cloves garlic
  • 5 carrots, sliced
  • 1 cup red wine OR beef stock
  • 8 oz. can tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sugar
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. dried marjoram leaves
  • More salt as needed for gravy


Preheat oven to 300 degrees F. To make Perfect Pot Roast, start by heating olive oil in heavy pan over medium high heat. Sprinkle roast with paprika, 1/2 tsp. salt and 1/4 tsp. pepper and brown on all sides, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic.

In the same skillet used to brown roast, add wine or beef stock, tomato sauce, vinegar, Worcestershire sauce, sugar, and another 1/2 tsp. salt, scraping to loosen any brown bits; add 1/8 tsp. pepper and marjoram. Pour over the meat and vegetables and cover. Bake in a 300 degree oven for 4-5 hours.

When the pot roast is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Save most of the carrots to serve with the meat. Place vegetables in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive. (That's the secret to fabulous gravy, by the way.)

Slice the pot roast and spoon the gravy over it. Then dive in.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Wonderful recipe, Guest Beans4reezy

This is truly a great recipe. When I first made pot roast, it tasted like rubber. Trying this recipe, I went in with doubts. Even my husband said, this is going to be a mistake. Well, pot roast was almost gone by the end of the night! The gravy was DELICIOUS!

78 out of 81 people found this helpful.

See all 40 reviews

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