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Saturday Afternoon Oven Pot Roast

Total Time

Prep: 40 min. Bake: 3 hours


8 servings

This Saturday afternoon pot roast will be a welcome sight on your weekend dinner table and will leave your house smelling heavenly. If you find that the cooking liquid evaporates too quickly, you can add more broth to the Dutch oven. —Colleen Delawder, Herndon, Virginia


  • 1 boneless beef chuck roast (2-1/2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 cups sliced sweet onion
  • 1 can (6 ounces) tomato paste
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1/2 cup dry red wine
  • 1 carton (32 ounces) reduced-sodium beef broth
  • 6 medium carrots, cut into 1-1/2 inch pieces
  • 1/2 pound medium fresh mushrooms, quartered


  1. Preheat oven to 325°. Sprinkle roast with salt and pepper.
  2. In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
  3. Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.

Nutrition Facts

4 ounces cooked beef with 1/2 cup vegetables and 1/4 cup gravy: 339 calories, 17g fat (6g saturated fat), 98mg cholesterol, 621mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 32g protein.