Saturday Afternoon Oven Pot Roast Recipe


  • 1 boneless beef chuck roast (2-1/2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 cups sliced sweet onion
  • 1 can (6 ounces) tomato paste
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1/2 cup dry red wine
  • 1 carton (32 ounces) reduced-sodium beef broth
  • 6 medium carrots, cut into 1-1/2 inch pieces
  • 1/2 pound medium fresh mushrooms, quartered


  • Preheat oven to 325°. Sprinkle roast with salt and pepper.
  • In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pan. Add onions to the same pan; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
  • Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.

Nutrition Facts

4 ounces cooked beef with 1/2 cup vegetables and 1/4 cup gravy: 339 calories, 17g fat (6g saturated fat), 98mg cholesterol, 621mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 32g protein.

Originally published as Saturday Afternoon Oven Pot Roast in Simple & Delicious April/May 2019

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Post Author: MNS Master

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