Pot Roast Recipe – Eats Now

Name: Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 lbs bottom round beef roast or 4 lbs chuck; 1 large yellow onion, coarsely chopped; 1 cup chianti wine or 1 cup dry red wine; 1 (16 ounce) can chopped tomatoes, undrained; 2 teaspoons dried basil, crumbled; 1 teaspoon salt; 1/8 teaspoon black pepper; 4 small potatoes, peeled and cut into 1 inch cubes; 4 medium carrots, peeled and cut into 2 inch lengths; 4 stalks celery, cut into 2 inch lengths; 4 medium zucchini, sliced 1/2 inch thick

Servings: persons

2 tablespoons olive oil
4 lbs bottom round beef roast or 4 lbs chuck
1 large yellow onion, coarsely chopped
1 cup chianti wine or 1 cup dry red wine
1 (16 ounce) can chopped tomatoes, undrained
2 teaspoons dried basil, crumbled
1 teaspoon salt
1/8 teaspoon black pepper
4 small potatoes, peeled and cut into 1 inch cubes
4 medium carrots, peeled and cut into 2 inch lengths
4 stalks celery, cut into 2 inch lengths
4 medium zucchini, sliced 1/2 inch thick

1
Preheat the oven to 375 degrees.
2
Heat the oil in a 6 quart oven ready casserole or dutch oven over medium heat for 1 minute. Using paper towels, blot the roast dry, then add it to the casserole/dutch oven. Brown on all sides. This takes about 10 minutes. Remove the roast and set aside.
3
Skim all but 2 tbsp of the drippings from the pot, then add the onion and saute until soft, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pot.
4
Return the roast to the pot, and add the tomatoes, basil, salt, and pepper. Bring to a simmer, cover, and transfer the dutch oven to the oven. Bake for 2 1/2 hours, turning the roast every 30 minutes.
5
Add the potatoes, carrots, and celery, cover and bake for 15 minutes. Add the zucchini, cover, and bake until the meat and vegetables are tender, about 15 minutes more.
6
Transfer the meat and vegetables to a serving platter. Skim any fat from the drippings, then serve over the pot roast.

1324

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 lbs bottom round beef roast or 4 lbs chuck, 1 large yellow onion, coarsely chopped, 1 cup chianti wine or 1 cup dry red wine, and more.

Yes, Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions