Pot Roast Recipe

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Pot Roast
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  1. Adjust oven rack to middle position and heat oven to 300 degrees.
  2. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
  3. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
  4. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes.
  5. Transfer roast to large plate; set aside.
  6. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes.
  7. Add garlic and sugar; cook until fragrant, about 30 seconds.
  8. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
  9. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
  10. Bring liquid to simmer over medium heat, then cover with lid; transfer pot to oven.
  11. Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 hours. Do not allow to boil. If this means keeping the lid slightly ajar, then do that.
  12. Add carrots, red potatoes, and celery to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, about 40 minutes.
  13. Transfer roast to carving board; tent with foil to keep warm.
  14. Using slotted spoon, transfer vegetables to warmed serving bowl or platter.
  15. Pour juices into gravy separator.
  16. Melt butter in the bottom of the pan and add flour to make a roux. Stir until nutty brown.
  17. Add juices (minus fat) back into the pot. Add wine and salt and pepper to taste; simmer over medium high heat, stirring, until gravy reaches desired consistency.
  18. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 626.46 Kcal (2623 kJ)
Calories from fat 286.98 Kcal
% Daily Value*
Total Fat 31.89g 49%
Cholesterol 151.92mg 51%
Sodium 581.6mg 24%
Potassium 1853.05mg 39%
Total Carbs 35.6g 12%
Sugars 10.04g 40%
Dietary Fiber 7.43g 30%
Protein 48.17g 96%
Vitamin C 23.6mg 39%
Vitamin A 1.2mg 41%
Iron 5.7mg 32%
Calcium 128.7mg 13%
Amount Per 100 g
Calories 90.76 Kcal (380 kJ)
Calories from fat 41.58 Kcal
% Daily Value*
Total Fat 4.62g 49%
Cholesterol 22.01mg 51%
Sodium 84.27mg 24%
Potassium 268.48mg 39%
Total Carbs 5.16g 12%
Sugars 1.45g 40%
Dietary Fiber 1.08g 30%
Protein 6.98g 96%
Vitamin C 3.4mg 39%
Vitamin A 0.2mg 41%
Iron 0.8mg 32%
Calcium 18.6mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
  • 16

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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