Classic Pot Roast

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 310.0
  • Total Fat: 6.6 g
  • Cholesterol: 81.6 mg
  • Sodium: 598.3 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 32.4 g

View full nutritional breakdown of Classic Pot Roast calories by ingredient
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This is the best pot roast recipe ever! Try it if you don't believe me. Taken from Cooking Light magazine. This is the best pot roast recipe ever! Try it if you don't believe me. Taken from Cooking Light magazine.
Number of Servings: 10


    1 teaspoon olive oil
    1 (3-pound) boneless chuck roast, trimmed
    1 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    2 cups coarsely chopped onion
    1 cup dry red wine
    4 thyme sprigs
    3 garlic cloves, chopped
    1 (14-ounce) can fat-free, less-sodium beef broth
    1 bay leaf
    4 large carrots, peeled and cut diagonally into 1-inch pieces
    2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
    Fresh thyme leaves (optional)


Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat.

Sprinkle chuck roast with salt and pepper.

Add roast to pan; cook 5 minutes, turning to brown on all sides.

Remove roast from pan.

Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan.

Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer.

Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender.

Remove thyme sprigs and bay leaf from pan; discard.

Shred meat with 2 forks.

Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Number of Servings: 10

Recipe submitted by SparkPeople user LISA_BURT58.

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