Fancy Pot Roast
Author: Leslie Green - The Hungry Housewife
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Pot Roast all grown up.
  • 4 lbs. boneless chuck roast
  • Coarse kosher salt
  • Freshly cracked pepper
  • 1 tablespoon canola oil
  • 1 large red onion, sliced
  • 4 cloves garlic, minced
  • 1½ cup cabernet sauvignon (or your favorite red wine), divided
  • 1 (26 oz.) box beef stock
  • 2 tablespoons concentrated tomato paste
  • 2 tablespoons Dijon mustard
  • 2 bay leaves
  • 3 stalks fresh rosemary
  • 8 large carrots, cut into ½ pieces
  • 1 (28 oz.) bag baby potatoes, sliced in half
  • 4 stalks celery, cut into ½ pieces
  • 1½ tablespoon butter
  • 1½ tablespoon flour
  • 1½ cups beef stock (reserved from the roast)
  1. Preheat oven to 325 degrees F.
  2. Allow chuck roast to sit out at room temperature for 30 minutes.
  3. Season liberally with coarse kosher salt and pepper.
  4. Over medium-high heat, add the canola oil to a large pot with lid.
  5. Add the roast to the pot and brown meat, about 4 minutes per side.
  6. Remove the roast, place on a plate and set aside.
  7. Pour about ½ cup of wine into the pot and scrape the bottom of the pan to loosen all the brown bits.
  8. Reduce heat to medium.
  9. Add onions and garlic and cook for 5 minutes.
  10. Add the stock and the remaining wine.
  11. Stir in tomato paste, Dijon mustard and bay leaves.
  12. Place the roast back into the pot, add rosemary stalks, cover and place in the oven.
  13. Cook for 4 hours.
  14. After 4 hours, remove from oven and add the carrots, potatoes and celery.
  15. Place the lid back on and cook for 1 more hour in the oven.
  16. Remove the roast and place on a large platter.
  17. With a slotted spoon, remove all the vegetables and place with the roast.
  1. Ladle 1½ cups of the beef stock (from the pot where you cooked the roast) into a measuring cup.
  2. - In a small saucepan, melt butter over medium heat.
  3. - Add flour and cook for 1 minute while stirring.
  4. - Slowly add beef stock into pan with the butter and flour.
  5. - Stir until all incorporated and lump free.
  6. - Bring to a boil while stirring, reduce heat and cook until slightly thickened.
  7. Spoon gravy over meat and vegetables before serving.
Recipe was developed by Leslie Green – The Hungry Housewife for The Florida Beef Council.
Recipe by The Hungry Housewife at