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The Best Pot Roast EVER!!!

Recipe by: Crys Vaughn @CrysKitchen


  • boneless chuck roast (look for a piece that is well marbled with fat for best results)

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon butter

  • kosher salt, black pepper, and onion garlic powder to taste

  • 1/2 cup red wine (optional)

  • 4-5 cups water or beef broth

  • 1-2 large onions (sliced)

  • Several carrots

  • 1-2 russet potatoes (cubed)

  • see *recipe notes for when to add 3-4 tablespoons cornstarch (only needed to thicken gravy if desired)


  1. -PREHEAT Oven 325F

  2. -Pat roast dry with paper towel

  3. -Generously season both sides of roast with salt, pepper, onion and garlic powder

  4. -In an oven safe pan or pot heat oil and butter on medium high heat

  5. -Brown the roast on all sides: allow several minutes to cook before touching or flipping meat over or it wont brown well.

  6. -add onions carrots add 1/2 cup of red wine (optional) and enough broth or water to reach halfway up the side of roast

  7. -cover with foil or lid and place in preheat 325 F oven (using oven mitts to protect hands)

  8. -cook for 3 3 1/2 remove to 4 1/2 hours, or longer, until meat is tender. (this is typical cook time for 3-4 lbs roast add an hour for each additional pound of roast over 4lbs)

  9. Serve warm!

Let's Eat,


Find more recipe on instagram @Crys_Kitchen


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