Pot Roast


I know, two days into school and I’m already dishing out pot roasts, as if we had already switched on the furnace and were full-on into fall. (I made gingerbread too this week. I know!) Really what’s happening is I’ve been spelunking through my freezer, making room for the berries and tomatoes and soups and curries I’ve been making to keep everything that’s coming in to season all at once from composting itself on the countertop. And those items that take up the most real estate are the first to go.

Plus, making things like pot roast and muffins makes me feel like I’m on the ball with life, taking care of things. Who cares that I shovelled the stuff off my treadmill onto my bed and when it was time to go to bed shuffled it all to the floor, and have since piled even more stuff onto the treadmill (which is beside my desk because I truly believe one of these days I’m going to use it) and there’s still stuff on my to-do list from last summer? I made pot roast for dinner. I’m on it.


Although pot roast is traditionally a Sunday Night food, it really should be a Tuesday or Wednesday night food, because you can brown it and throw it in the oven within ten minutes of walking in the door, and the house smells like dinner for a couple hours while you putter around and do homework or watch the kid practice skateboard tricks or whatever, toss a couple handfuls of new potatoes and carrots right into the pot as it simmers, and have leftovers to turn into sandwiches or chili or quesadillas the next day. (And if it is Sunday, you can do all this in your PJS.) Or if there’s enough, you can slice it and freeze it in its gravy for another night when you don’t have a couple hours to putter between getting home and eating dinner.


Pot Roast

Recipe link


September 7, 2016


3-4 lb. (1.5-2 kg) chuck roast, rump roast, boneless bottom or eye of round or brisket

salt and freshly ground black pepper

canola or olive oil, for cooking?1 onion, peeled, halved and thinly sliced

3-4 garlic cloves, crushed or chopped

3-4 cups beef, onion or chicken stock

1 cup red wine (optional)

1 Tbsp. balsamic vinegar

a couple sprigs of fresh thyme or rosemary (or both)

2 carrots, peeled and cut into 1-inch pieces

8-12 new or fingerling potatoes


1Preheat the oven to 300F.


3Season the roast generously with salt and pepper. Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the roast on all sides, turning it with tongs or a fork until it has some good colour on all sides. Transfer it to a plate.


5Add the onion, and garlic to the pan along with a splash of the stock and cook for a few minutes, scraping up any browned bits in the bottom of the pan. Return the roast to the pan, add the stock and wine (there should be enough to come about halfway up the side of the meat) and the balsamic and thyme.


7Cover and cook for 3 hours, or until the roast is very tender. Add the carrots and potatoes to the pot when there's about an hour of cooking time left, turning the roast over when you do. To serve, spoon any excess fat off the surface and slice or shred the beef to serve with the veggies, drizzled with sauce. Serves 6-8.


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10 comments on “Pot Roast

  1. Laurie from Richmond
    September 7, 2016 at 10:31 pm

    Yum Yum – summer seems to have left BC, so this is right on time. I have everything in my garden except for the beef, so this is easy. Thank you, Julie :)

    • Julie
      September 8, 2016 at 11:49 am

      That’s the beauty of it – you can toss just about anything in. Now to figure out how to grow beef in the garden…

  2. Mary
    September 17, 2016 at 7:50 am

    This really made me crave roast beef. Your recipe looks yummy! I’m doing mine in the crock pot, though, because it’s still 90 DEGREES in North Carolina!

    • Julie
      September 20, 2016 at 1:00 pm

      That’s crazy! and yes, it’s perfect for the slow cooker!

  3. Ann
    September 18, 2016 at 10:15 am

    Love your website! Your recipes, your photos and your instructions are all wonderful. It seems I have no trouble printing other recipes here, but for this lovely pot roast, it says “page not found” when I click “print”. And that is the nicest recipe for pot roast I have seen in a while!

    • Julie
      September 20, 2016 at 12:59 pm

      Hmm.. this is weird. OK, I’m going to reload it and see if that works!

  4. Julie
    September 20, 2016 at 2:22 pm

    OK, it looks like I fixed it! Thanks for letting me know you guys!

    • Ann
      September 22, 2016 at 7:49 am

      Worked like a charm! Looking forward to making it this Sunday. Thanks so much, Julie!

      • Julie
        September 22, 2016 at 9:06 pm

        So glad to hear it Ann!

  5. Emerance Baker
    April 19, 2018 at 4:44 pm

    Thank you for this beautiful simple recipe. I’m not great at cooking roast, but I make amazing shoe leather! LOL,. this roast was perfect (I added a few chanterelle mushrooms) and my family actually ate seconds. It took a bit to find again (I follow you on Insta). But glad I did!

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