Delicious & Easy Pot Roast

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We had a couple of cold, rainy weeks here in Texas that really got us into the fall spirit.  I got up on the top shelves and got out all our warm, snuggly clothes, went up to the attic and pulled down our fall decorations, switched to red wine from white or beer, and started craving savory, fall comfort foods!

Now, I’m not going to sit here and lie to you and tell you that I’m some sort of a gourmet chef so you should read on for my kitchen expertise! In fact, for the first 5ish years of our marriage, I only cooked when I had to or when I was trying to surprise my husband for his birthday or something like that.  Matt is an incredible cook! He’s one of those people who can watch something on Food Network and recreate it at home. If he could stay home and do nothing but cook, he would be one happy camper! But a few years ago, he finally got fed up with my noncooking, and only eating ways and while I let him have it about something I needed him to be better at, he popped back with “then you need to start cooking a few nights a week!”

I’m sorry, come again? The problem with his argument was that it was way too reasonable! I couldn’t pop back! Damn! I was going to have to learn to cook! Since then, I’ve been teaching myself, mostly on Pinterest, and starting to get kind of good at it! Since I’m working from home now, I’ve been trying to challenge myself to one new, harder to make (for my skill level) dish each week.

How did I wind up picking out a Pot Roast, of all things? Well, I’m also a gift card & store credit hoarder! I’ll save my credits up until I can get something really cool that I want, and I’d been eyeing the Le Creuset Dutch Oven for years! I LOVE the colors they have, and my mom has had one my entire life that she has sworn is amazing. I waited and waited for it to go on sale, and armed with my gift card hoard, finally bought one of my own! I scored it for only $95 out of pocket!

Yall, this thing was so pretty when I got it! I’ve never been excited about anything for the kitchen before, but I was for this! It’s so much prettier than anything in my kitchen!  If you haven’t noticed, I am NOT another one of those bloggers with the perfectly white & gray, shiny & clean kitchen! Nope! Mine is dated, brown, cluttered, too small, and usually a little dirty. If your kitchen looks anything like that, you’re in good company! Best I can tell, you do not need a super trendy, model home quality kitchen to make good food.

Anyway,  I needed to come up with a great recipe for the dutch oven’s maiden voyage on the stove! It was cold & rainy and Pot Roast sounded amazing.

Le Creuset Dutch Oven
Le Creuset Dutch Oven

I searched through a few recipes in some cookbooks and the Pioneer Woman and sorta combined a few to arrive at what I made, and I have to say, I did a really good job!

Chop onions in quarters.
Chop 6 Carrots










I started by chopping up my carrots and onions. My family doesn’t like onions a whole lot, so I usually don’t use the full amount most recipes call for. In this case, most recipes called for 2 whole onions.  I had one half already saved in the fridge so I used that plus one more onion and cut them into quarters. Then I chopped 6 carrots into large chunks.

Last Christmas, Matt asked me for only one thing. A really good knife! He picked out the Chroma Type 301 by F.A. Porche 10 Inch Chef Knife, and told me I wasn’t allowed to touch it!  After a few months, I did touch it and almost cut my finger off! This thing is sharp! Once I found the nerve again and figured this thing out, it actually became one of my favorite kitchen tools. I was able to chop those super crisp carrots up in no time!

brown onions
Brown the onions

Remember how those onions were supposed to be quartered? You heat up some oil, then put them into it so you can brown them. Well, this is what happened when I flipped them! I don’t know if that’s supposed to happen, or if I’m just lacking in flipping skills but they came to pieces. Whoops… time to pour a glass of wine!

Brown the carrots.
Brown the carrots.

Grab a plate, and set your browned onions aside, and put in those carrots.  You’ll want to brown them and get them a little bit tender to the touch.  If you need to add a little bit of oil to the pot, go for it!

Chuck Roast
Salt & pepper the meat

While your carrots are cooking, take your chuck roast out and salt & pepper all sides. The one I bought was just shy of 4.5 lbs. Take those carrots out and set them on the same plate as the onions.

seer all sides
Sear all sides of the beef.

Add your beef to the same super hot pan and sear all sides. Depending on the size of the cut, you’ll leave it on each side for about 1-2 minutes. I use tongs to flip it! Once all sides are brown, grab another plate and put your meat aside.

Add wine to the pot!
Add wine to the pot! And pour another glass!

Remember that glass of wine I told you to pour yourself? Pour yourself another one!  When I cook, I usually use a brand like Yellow Tail.  It’s a more affordable wine, so I don’t feel bad cooking with it, but also tastes good, so I won’t waste the rest of the bottle!

deglaze the pot
Deglaze the pot with wine.

Once you’ve pulled your meat out, add a cup of red wine to the pot and deglaze the bottom. You can smell the wine cooking, can’t you? I love that smell so much!

fresh garlic & herbs
Use fresh rosemary, thyme & garlic.

Rosemary is one of the few things I can grow! We have bushes of it in our front yard, and Luke LOVES to pick it to use in our dinners. For this recipe, you’ll want 3-4 sprigs of both fresh rosemary & thyme. Then give 3-4 cloves of garlic a rough chop as well.

add everything back to pot
Add everything back into the pot.

Fill the pot back up with 2-3 cups of beef stock, enough to hit about the halfway point on the beef.  Add everything back into the pot with your garlic & herbs.  Now here is where I took a little turn from my girl, The Pioneer Woman!  I LOVE mushrooms. I really love mushrooms combined with beef. So I added an 8 oz package of sliced mushrooms to the pot as well.

You can either put the lid on it and cook in the oven at 275 deg for 4-5 hours or just let it simmer on low-medium heat with the lid on for about the same amount of time. I choose to let it simmer!

Serve with mashed potatoes.
Serve with mashed potatoes.

You can’t just serve up a hunk of beef! I always get annoyed when I pull up a recipe that sounds great, but then the writer didn’t tell me what they made with it, so I’m left trying to rack my brain to figure out what would be good! It’s a small thing, I know, but if it’s not something that could be served just as a one-pot wonder, then I need to know what goes with it.  Cooking is not 2nd nature to me, don’t make me think!

For Pot Roast, we decided that my Pop’s Mashed Potatoes recipe would do the trick! I say recipe loosely. He never wrote it down. I just watched him make them 1000 times and it’s time to pass this comfort food favorite down to Landry.  We peel our potatoes, leaving only tiny bits of the skin on, then boil until they’re soft. If you have real cream or half and half handy mash them in equal parts cream & milk (unless your dieting then… well don’t eat potatoes). These are done 100% to taste, so start with a little cream/milk then keep adding.  Add a few pinches of salt & pepper here and there. Once you have them to the right creamy consistency, add CHEESE! We vary the cheese flavor depending on what’s being served. For Pot Roast, we choose cheddar. My little cheese king added several handfuls!

finished pot roast

Your house will start smelling super yummy in no time! When it’s dinner time, everything will be perfectly cooked, and taste incredible! I served the meat with veggies right on top of the potatoes and the entire family loved it!

finished pot roast
4 from 1 vote

Pot Roast

Course Main Course
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes


  • 4-5 lbs Chuck Roast
  • 1-2 whole onions
  • 6 whole carrots
  • 2-4 tbs olive oil
  • 8 oz sliced mushrooms
  • 1 cup red wine
  • 2-3 cups beef stock
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3-4 cloves garlic


  1. Prep work: Chop onions into quarters & carrots into large pieces. Salt & pepper all sides of the beef.

  2. Heat 2 tbs olive oil into large cast iron dutch oven or pot. Add onion quarters and brown each side. Remove from heat and set aside.

  3. Add carrots into the oil (add more oil if necessary) and cook/brown until slightly tender. Remove carrots from heat as well.

  4. Add chuck roast into the pot and sear each side (approx 1-2 min per side). Remove meat from heat.

  5. Pour 1 cup of red wine into the pot & deglaze the bottom.  If you do not want to use wine, you can use an extra cup of beef stock.

  6. Once deglazed, add all ingredients into the pot, and fill with an additional 2-3 cups of beef stock (enough to be halfway up the beef).

  7. Allow to simmer on low-medium heat with the lid on for 4-5 hours. Let the beef rest a few minutes before serving! 

What is your favorite fall recipe? Let me know in the comments!

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  1. Olena | 28th Oct 18

    4 stars
    This dish looks really good. Yoh can never go wrong with pot roast! And the Dutch oven is beautiful. When the weather begins to get cold I love to make this Cheesy Ro-tel Chicken Casserole, Chicken & Rice Bake, and Baked Macaroni & Cheese.

  2. Sally | 28th Oct 18

    Looks really good. I will be adding this to my fall menu
    Thank you for shareing.
    I love to make up a pot of soup in the fall
    Cowboy Taco soup
    1 lb of ground turkey or hamburger
    I 14 oz can retell
    1 package of taco seasoning
    1 package of ranch dressing
    1 chopped onion, 1 green pepper, garlic, and 3 stalks of celery
    Put in a big pot, or crock pot
    Sauté meat and add in to the pot
    Use what ever other vegetables you may have, mixed vegetables, corn, pinto beans, kidney beans
    Add all seasoning
    Add to the pot
    Let it cook on low for 2 hours
    Serve with tortilla chips, chopped avocado, green onion, your favorite cheese

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