Homestyle Braised Pot Roast

Home Style Braised Pot Roast

Serves 10
Meal type Main Dish


  • 2.5lb chuck roll (pot roast)
  • 2 cups yellow onion (medium diced )
  • 1 cup celery (medium diced )
  • 1 cup carrots (medium diced )
  • 8 Medium new potatoes (peeled)
  • 2 tablespoons garlic (minced)
  • 2 cups tomatoes (diced)
  • 2 tablespoons dry thyme
  • 2 tablespoons dry basil
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 2 quarts beef stock
  • 6 tablespoons vegetable oil


Step 1
Season the roast with all the dry herbs, salt and pepper. Then coat with 2 tablespoons of the salad oil. Sear in a 6 quart pot or a braising pan on all sides ‘till seared. Remove from the pot and add the remaining oil (4 tablespoons). Let the oil get to a medium heat then add the vegetables with the garlic. Sweat the vegetables for 3 minutes then deglaze with the beef stock. Add the roast back to the pot, cover and braise in the oven at 350° F for 2 to 3 hours. After one hour of cooking add the potatoes. Make sure that the liquid never goes below half of the roast. Slice and serve with pot drippings, vegetables and potatoes. You can thicken the liquid to your likeness with slurry.