Entrees/ Meats

Mom’s Pot Roast…omg, Mom, you were Good!

My mom made the BEST pot roast in town. Better Homes & Gardens was her recipe bible, so I took the recipe from them and added things I loved about Ree Drummond’s recipe. Whalla!

Love my Butcher Box! In my opinion, if you’re going to eat meat, this is the healthiest way to go and you can’t beat it quality wise.

Adapted from: Better Homes & Gardens and Ree Drummond’s Pot Roast

I served this with my Blue Cheese Wedge Salad. Twas’ a hit!

Don’t forget the “No Stress in the Kitchen” tips…

Mom's Roast Beef

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By leslie Serves: 8-10
Prep Time: 20 minutes Cooking Time: 4 hours

Hands down....the best in town. Moist, tasty, fall apart good!


  • Salt and freshly ground black pepper
  • One 3- to 5-pound chuck roast
  • 2 or 3 tablespoons olive oil
  • 2 whole onions, peeled and halved
  • 4-6 cloves garlic, sliced (or more or less according to your taste).
  • 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
  • 1 cup red wine, optional (either substitute with water or beef broth)
  • 1 Tbsp. Worcestershire sauce
  • 3 cups beef broth
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme
  • 1/4 C all purpose flour of your choice



Preheat the oven to 275 degrees F.


Generously salt and pepper the chuck roast. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.


Add garlic and saute about a minute and add to the plate.


Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions and garlic.


If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.


With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.


Add in the onions, garlic, and the carrots, along with the fresh herbs.


Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender. Remove roast and vegetables from pan.


For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1-1/2 cups - 2 cups. Return to pan. In a small bowl stir 1/2 cup cold water into the flour. Stir into juices in the pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If desired, season with pepper. Serve gravy with meat and vegetables.


  • 624 Calories
  • 4.3g Carbohydrates
  • 240mg Cholesterol
  • 35.5g Fat
  • 1.1g Fiber
  • 71.9g Protein
  • 12.1g Saturated fat
  • 469mg Sodium


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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