Savory Pot Roast

Savory Pot Roast

Savory Pot Roast Ingredients (8 Servings)

  • 1 4 lb. boneless chuck roast
  • 2 tbsp. extra-virgin olive oil
  • 6 garlic cloves, minced
  • 2 cups red wine
  • 1 lb. baby carrots
  • 2 cups beef broth
  • 1/4 cup Worcestershire sauce
  • 2 white onions, chopped
  • 1 lb. baby Dutch yellow potatoes, cut in half
  • 1 sprig fresh rosemary
  • Sea salt, to taste
  • Fresh ground black pepper, to taste


  • Preheat oven to 350 F.
  • On the stovetop, get a large oven-safe Dutch oven pot heating over high heat.
  • Season both sides of the chuck roast with salt and pepper.
  • Add the olive oil to the Dutch oven pot and sear the chuck roast until it is browned; about 3 to 4 minutes per side.
  • Remove the chuck roast from the pan and set it aside.
  • Add the minced garlic to the pot and sauté it for 1 minute.
  • Deglaze the pan with the red wine and beef broth.
  • Add the chuck roast back to the pot.
  • Pour the Worcestershire sauce over roast.
  • Place the onion, carrot, and potato chunks on top of and around the meat.
  • Put the rosemary sprig on top of the roast.
  • Place the lid on the Dutch oven pan and transfer it to the preheated oven.
  • Cook the roast for 3 hours, or until meat reaches an internal temperature of 202 F and shreds easily with a fork.
  • Season the vegetables with additional salt and pepper to taste.
  • Plate the Savory Pot Roast with the vegetables and serve hot.

Auguriamo un buon pranzo!

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