Pot Roast

Very easy and very satisfying. This is real down home comfort food.


Carrots, celery and onions are the perfect triad for this dish, giving it its classic deep flavor. But feel free to experiment with any root vegetable, like parsnips, turnips, or whatever is in season or on special.


1 boneless beef chuck roast (~ 3 to 4 pounds)
1 large or 2 small onions, quartered*
3 carrots cut in 1-inch lengths
3 stalks of celery cut in 1 -inch length
2 bay leaves, cut in half
pinch of whole allspice
1 Tbsp olive oil
1 Tbsp butter or ghee
~ 1 cup of liquid (beef stock, red wine, or combination of both)


Brown the meat on all sides. Then when that is finished add some beef stock and, if you want, some red wine to the pot after it has cooled down a little. You need perhaps one inch of liquid total. Add the bay leaves and allspice. Place a top on the pot a simmer for about 2 to 3 hours. In the last hour or so of cooking add lots of carrots, celery and onions. Test the meat reguarly with a fork, until its done. If you cook it too long, it will taste great but will not slice, and lose its integrity. If you undercook it, it slices well but does not have the deep beef flavor. You will know when its done, because you won’t be able to stop eating it.

*omit for low FODMAPs. substitute with fresh chopped chives at the end.


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