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Classic Pot Roast

A recipe by Julie Van Rosendaal

Classic Pot Roast

Total Time:

4hrs 15mins





Skill Level:



  • 2 - 3 lb. (1-1.5 kg) blade roast
  • salt and pepper, to taste
  • 2 - 3 cups beef or chicken stock
  • 2 Tbsp. tomato paste2
  • 2 sprigs fresh rosemary and/or thyme
  • 1 lb new or fingerling potatoes
  • 2 - 3 carrots and/or parsnips, cut into 1-inch chunks
  • canola or olive oil, for cooking

How to Make It

Preheat the oven to 300˚F. Drizzle some oil in a heavy ovenproof pot or Dutch oven set over medium-high heat and brown the roast on all sides, sprinkling with salt and pepper. Add enough stock to come a bit more than halfway up the side of the meat, add the tomato paste and rosemary or thyme, cover and cook for 3 hours. Add the potatoes and carrots and return to the oven for another 1/2-1 hour, until the meat is very tender. Serve carved or pulled apart, with the vegetables and gravy.

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