Pot Roast - Olive Branch Oil & Spice

Pot Roast

Jan 06, 2024

Sometimes you just need a delicious pot roast. This roast is cooked low and slow with lots of red wine and vegetables. If you don’t love rutabagas like I do, throw in potatoes instead.


  • 3-4 pound boneless beef chuck roast

  • 3 carrots, chopped

  • 2 onions, sliced

  • 2 fennel bulbs, sliced

  • 1 rutabaga, peeled and cut into chunks

  • 4 garlic cloves, crushed

  • 2 cups red wine

  • 1 28 ounce can whole tomatoes

  • 1 cup beef stock

  • 4 sprigs thyme

  • 2 sprigs rosemary

  • 1/4 cup olive oil

  • 2 teaspoons salt

  • 1 teaspoon pepper


  1. Preheat oven to 325 degrees

  2. Season the roast with salt and pepper. In a large dutch oven heat olive oil over medium heat. Sear each side of the roast for about 5 minutes per side.

  3. Remove the roast. Add the carrots, onions, fennel, rutabaga, garlic and season with salt and pepper. Cook for about 10 minutes until the veggies start to get tender.

  4. Add the wine, tomatoes and stock and bring to a boil. Season with a pinch salt and pepper and add the sprigs of thyme and rosemary. Put the roast back into the pot and bring to a boil. Cover and cook in the over for 2.5 hours until the meat is tender.

  5. Once the beef is cooked, remove and use an immersion blender to puree about half the vegetables into a sauce.

  6. Serve the pot roast over the vegetables with sauce on top.

Takes 3 hours

Serves 4-6

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