Nan’s Mama’s Pot Roast

Maxine
by Maxine
4 servings
3 hr 10 min

Nan’s Mama’s Pot Roast

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If you are looking to make a hearty winter meal, look no further. This is one of Nan’s mom’s recipes she would make growing up. The meat is so tender by the end of it, it basically falls apart in your mouth.


You can omit or modify the vegetables that you use as long as you use the same amount of broth, but I recommend using celery, carrots and potatoes. If you have fresh rosemary and thyme, that works as well.


What type of meat should I use?


I used a chuck roast, but you can use a round roast or brisket. Any sort of tough meat that needs a long time to cook through is perfect for this recipe. The beef is seared on both sides as first, set aside on a plate while cooking the vegetables, and then returned in the dutch oven.


What type of vegetables should I use?



  • Carrots: Use regular carrots. Baby carrots would be too soft by the end of it.
  • Onion: White or yellow will be best for braising.
  • Potatoes: I use small, red ones. You can use Yukon gold or russet potatoes.


Instructions:


Preheat oven to 275 F.


Add flour, salt and pepper on a pan and dredge the meat.


In a large dutch oven, heat up the butter and olive oil. On medium high heat, add the dredged meat and sear the meat on both sides, about 3-8 minutes depending on the thickness of the steak. After meat is brown, remove and set aside on a plate.


Reduce heat to low, add 1 cup of beef broth and add onions, garlic, carrots and celery and simmer for 10 minutes.


Add the red wine, 2 cups of broth, the bay leaves, rosemary, thyme, salt and pepper.


Cover the dutch oven and cook in the oven for 2 hours.


Add the potatoes, stir, and cook for another hour.


Cook the egg noodles according to package instructions. Serve with the pot roast.

Nan’s Mama’s Pot Roast
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 3 Hours Total time: 3 hr 10 min
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Ingredients

  • 3 pounds Chuck Roast
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/3 cup flour
  • 2 medium yellow onions, sliced
  • 4 ribs celery, sliced
  • 2 Bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ cup red wine, like cabernet sauvignon
  • 3 cups beef bone broth
  • Salt and Pepper
  • 15 small red potatoes
  • 5 medium carrots, sliced
  • 1 teaspoon gravy master
  • 2 (12 oz) hearty Egg noodles
  • 2 garlic cloves, minced
Instructions

Preheat oven to 275 F.
Add flour, salt and pepper on a plate and dredge the meat.
In a large dutch oven on medium high heat, add butter and olive oil. Add the dredged meat and sear the meat on both sides, about 3-8 minutes depending on the thickness of the steak. After meat is brown, remove and set aside on a plate.
Reduce heat to low, add 1 cup of beef broth and add onions, garlic, carrots and celery and simmer for 10 minutes.
Add the red wine, 2 cups of broth, the bay leaves, rosemary, thyme, salt and pepper.
Add the meat back into the Dutch oven, cover and cook in the oven for 2 hours.
Add the potatoes, stir, and cook for another hour. Stir in gravy master after.
Cook the egg noodles according to package instructions. Serve with the pot roast.
Tips
  • You can replace the wine with more beef broth.
Maxine
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Comments
  • Jery Jery on Feb 26, 2021

    I don’t see at what point you add the meat back to the Dutch oven. So does the meat cook for 3 hours at 275?

  • Donna Donna on Feb 26, 2021

    Directions omitted adding the roast back into the Dutch oven after step 5. A novice cook might not catch that and realize the omission too late.

    • See 1 previous
    • Maxine Maxine on Feb 27, 2021

      Sorry I shouldn’t have assumed that any cook would know what to do. I have modified it, thanks for pointing it out!

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