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Comfort foods are especially sought after during the cold winter months to help warm you up and keep you full. One of my top 5 comfort foods is most definitely Pot Roast. For years, I was intimidated to make it because unless I bought a super expensive cut, it would come out not very tender and mediocre at best. Through trial and error, I've been able to defeat my fear and master the savory, tender and flavorful pot roast using a good cut and a decent price! For this recipe used a 3lb chuck tender roast and the key lies in the spices, broth and having patience. If you are looking to cook something quick this is not the recipe you need, as it calls for at least 4 to 4 1/2 in the oven! Low & Slow is the concept here.

Pot Roast:

  • 3lb Chuck Roast
  • Salt Pepper
  • 1 Tbs Olive Oil
  • 1 Tbs Freshly Minced Rosemary
  • 1 Tbs Freshly Minced Thyme
  • 1 Cup of Beef Broth
  • 1 Cup of Chicken Broth
  • 1/2 Stick of Melted Butter
  • 5 Garlic Cloves, minced
  • 1 Bay Leaf (Use Two if Small)
  • 1/2 Large Onion Chopped
  • 2 Celery Stalks Chopped
  • 1 1/2 Cups Of Baby Carrot
  • Optional 1/2 can of Sweet Peas

Generously salt and pepper each side of your roast. Add olive oil and sear on each side for about 5 minutes until browned. Set aside to rest. Whisk together beef broth, chicken broth, thyme, rosemary, minced garlic cloves, melted butter and bay leaf. Pour over roast, cover with foil and bake on 300 degrees for 2 hours. After roast has baked for 2 hours, add chopped onions, celery and baby carrots. I had a special request for sweet peas, so I added a half can of drained, canned peas with about 30 minutes remaining so they didn't over cook. Re-cover and cook at the same temp for an additional 2-2 1/2 hours. Let rest for 15 minutes and then slice so that it absorbs the juices.


  • 2 Table Spoons of Butter
  • 1/3 cup of flour
  • 1-2 Cups of Juice From Roast

Optional: Mix separately a slurry of 1/2 cup of warm water, 1 Tbs of Flour, 1 large beef bullion block and tsp of Gravy Master. This step is optional but I love extra flavorful gravy and if you do too I wouldn't skip it! This step will also help to give you gravy that dark brown color and easily thicken gravy more and at a slower pace.

Bring butter to a light brown simmer, then whisk in flour. Slowly add roast juice. It will thicken as it simmers. Slowly add in slurry until you've achieved color and flavoring and thickness of gravy. I plated my roast & gravy over a plate of homemade garlic, Parmesan mashed potatoes and pan seared green beans but any side will go as the roast will surely be the star no matter what! If you try this recipe please let me know and comment if you loved it or made any tweaks! Happy cooking!

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