My husband makes the BEST pot roast I have ever had and today I’m going to share this super simple recipe with you. It’s a one-pot meal that you place in the over and cook low and slow for 5 hours. The result is a super soft beef with flavorful carrots, potatoes, and onions. It’s absolutely mouth-watering and gluten-free!
The amounts in this recipe are for a family of 5 adults like ours. We usually use about 4-1/2 lbs of beef. This can consist of one large chuck roast or a smaller chuck roast combined with 1 to 2 cuts of the chuck pieces with the large round bone-in. We like to use the large round bone for the collagen and our dog enjoys the bone afterwards.
- 4 to 4-1/2 lb beef chuck roast
- Ground black pepper
- Himalayan sea salt
- Bag of peeled, medium-cut organic carrots
- 4 white potatoes, cut into large quarters
- 1 medium white onion
- 2-3 cloves garlic, peeled and sliced
- 1 cup red wine
- 1/4 cup Lee & Perrins Original Worcestershire sauce (gluten-free)
- 2 sticks celery with leaves (optional)
- 1/4 cup water (optional)
NOTE: The photo above is actually after my family scooped out much of it. The pot was filled when it was finished cooking – they just could’t wait to eat it!
Generously salt and pepper the beef and place in a large, deep 6.5 to 7.5 quart cast iron dutch oven pot. Something like THIS one:
Place pot on stovetop and sear meat on all sides on medium-high heat.
Add cut potatoes, carrots, onion, and garlic to the pot. Add the celery if desired. Pour in 1 cup red wine. A sweet red wine like Chianti, Valpolicella, or Tempranillo are are favorite sweet reds that we make homemade, so we use these.
Pour in approximately 1/4 cup Worcestershire sauce. The Worcestershire sauce is what ads the most flavor to this pot roast so if you feel it needs more flavor add a little more at a time.
Optional: Add 1/4 to 1/2 cup water if you would like a little brown gravy with the finished pot roast. If you add water, it will be more like a beef stew soup. We prefer it with less liquid in our finished pot roast.
The ingredients will fill the pot to the top. They will shrink down as they cook and soften.
Remove from stove, cover, and place in the oven on 300 degrees Fahrenheit for 5 hours.
After 5 hours, you have a mouth-watering, super soft beef and perfectly cooked carrots and potatoes. Break the beef apart with a fork and serve.
Disclosure: This post contains affiliate links to products I use myself.
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