Cooking With Kimes: Pot Roast

I have had a lot of requests for a good pot roast. People seem to be intimidated by them, saying that it’s always dry or flavorless. I am going to share with you a fool proof pot roast recipe that packs tons of flavor!


5 lb. chuck roast

2-3 onions peeled and cut into quarters

10 large carrots cut in chunks

5 cloves of garlic chopped

2 tbsp. of tomato paste

4 springs of fresh rosemary (I like to tie mine together with kitchen twine)

2 boxes of beef stock (or 3-4 cups of homemade)

1 cup of good red wine

Olive oil, salt and pepper



Preheat oven to 275°


Heavily season the roast on all sides with salt and pepper. I use a Tuscan salt infused with dried herbs. Do not be afraid to really pack it on. Set aside to rest.


In the meantime, coat the bottom of a large Dutch oven with olive oil. Heat over medium high heat. Brown carrots and onions - really brown them good. During the last minute toss in the garlic to sauté a bit.

Once everything is browned, remove the vegetables to a plate. Add another good coating of olive oil. Sear the roast, fat side down first, for about 4 minutes each side. Color = flavor here, you want your roast to have really dark charred color.

Once all sides are a deep brown, remove from pot and place with veggies.


See all those brown, some may say burnt bits in the pot? We are going to strip all that flavor off and make it in our sauce. Now pour the wine into the pot and scrape up all those brown bits from the bottom. This will bubble up and steam so be careful. Cook for about 3 minutes or so (this is called deglazing).

Turn off heat.

Add the roast back in with the wine and then toss all the veggies in with the rosemary. Add beef broth until it comes about 3/4 of the way up the roast.

Place in oven with the lid on for about 4-5 hours. The roast will be fall apart tender.

Remove the roast from the pot and scrape off the layer of fat, and discard. You can either slice the meat against the grain, or shred it.


I like to serve my roast with a big piece of meat, and then some of the vegetables over mashed potatoes or even grits! Don’t forget to ladle some of the cooking juice over the top!


I hope you enjoy this recipe, roasts aren’t always dry and tasteless! Give this one a try and be sure to tag us @KimesRanchJeans or #CookingWithKimes



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