by Chef Jean-Pierre
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This Really is an Amazing Pot Roast Recipe!
The key to making a pot roast is to brown the meat before you add it to the pot. This helps to seal in the flavors and juices. Then, you just need to add some vegetables and seasonings, and let it all cook together in the pot. I like to use carrots, potatoes, mushrooms, and onions in my pot roast, but you can really use any vegetables that you like.
Once everything is in the pot, just cover it and let it cook as I lay out in the recipe below, until the meat is tender and falling apart.
Besides Pappardelle Pasta or Garlic Mashed Potatoes, here are a few more side dishes that go well with Pot Roast:
- Potatoes Au Gratin
- Potato Croquettes Recipe
- Asparagus Tips
- Buttered Green Beans
- Stuffed Onion – Using a Sweet Vidalia Onion
- Stuffed Portobello Mushroom with Arugula Salad
So are you ready? Then let’s get cooking!
How to Make an Amazing Pot Roast Recipe
Hello there friends, today I'm going to show you how to make an Amazing Pot Roast! An easy one-pot recipe that will have the whole family coming back for more.
4.75 from 58 votes
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Recipe Ingredients
- 1 Chuck Roast about 5 pounds
- ¼ cup Clarified Butter or Vegetable or Avocado Oil
- 2 or 3 Onions cut into large chunks
- 2 cups approx. Mushrooms chopped into quarters
- 6 to 8 large whole Garlic Cloves
- ¼ cup of Flour
- About 16 ounces of a good Red Wine, if you do not use wine use the same amount of stock to replace it
- 24 approx. ounces Beef Stock
- 2 cups Carrots chopped into 1 inch pieces
- 2 cups Celery chopped into 1 inch pieces
- 2 tablespoons if mixed Thyme & Rosemary chopped
- Salt and Pepper to taste, The Chef used his Garlic Salt
- 2 tablespoons of Worcestershire Sauce
Recipe Instructions
Salt and pepper your roast on both side and heat your pot with clarified butter to 365ºF / 185ºC.Sear the roast on both sides and reserve.
In the pot add the onion and sauté them until golden brown.Make sure your scrape the bottom of your pot to avoid burning.Add the mushrooms season them with salt and cook for a few minutes to release their water.Add the garlic cook for a few seconds.Add the flour, mix well and immediately add your wine or your stock (if you do not cook with wine) Be sure to mix well and scarp the bottom of the pot to avoid sticking.
Add the carrots and celery, Worcestershire sauce, adjust salt and pepper to taste.
Cook on the stove very slowly for at least 3 hours or until the meat is easily pulled with a fork.
Serve with Pappardelle Pasta or Mashed Potatoes.
You can find the items below used in making this dish at our online store!
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Chef Jean-Pierre
Master Chef at
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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Other Recipes You May Like
Theresa Leclercon July 11, 2023 at 9:09 pm
Hello speculator CHEF!!! Number one fan in Connecticut here again I just literally watched your amazing pot roast recipe from 6 months ago…yep I’m going back….
I will definitely print this recipe and make it!
Have you ever thought about crock pot recipes? You can take a 6 hour nap in between, which is a flash to us! LOLAlso I, sorry… that is a selfish word…the “I” ,so I will just ask this, WE may like more rice side dish recipes. I made rice with pineapple juice and it was delicious. I used half the juice and half the enemy (water) and put peas in it too
You are the most amazing and helpful chef I’ve ever come across
Never stop doing what you are doing Your videos are not long enough. I laugh when you forget, or drop a steak, or dump the the pepper on the stove. which is probably on purpose….You are just a person like the rest of us who we can relate to. Your multitudes of followers and subscribers are proof
WE ALL LOVE YOU AND YOUR COOKING
Your videos have changed my life, yep, and I like steak now….shame on me??
Keep doing what you are doing!
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John H. Clarkeon May 10, 2023 at 9:53 am
Chef Jean Pierre,
I am the caregiver for my wife of 49 years that has Alzheimer’s Dementia and making a nutritious meal that can last several days allows me some quiet time and rest. Anne loves the dish and was so happy to taste the broth before we sent it to the oven for a several-hour nap. It is our third time making it and I shop at the market to find meats on sale and tripped over a phatty phat 4.5 lb chuck roast. It is going to be so tasty later today. Thank you and going to continue to work through many other recipes too. Love that meat loaf, chicken of all types, pork, and beef dishes. Thank you!
Reply
Jeanon April 9, 2023 at 4:04 pm
I have made this recipe twice and both times it was fabulous. I am in my 80’s and it is never too late to learn something new, especially recipes. I had a boxed beef broth and added tomato paste. The depth of flavor and richness of this recipe is amazing. My husband loves it too. That is quite an endorsem*nt.Thank you for sharing your recipes as well as sharing yourself. You are appreciated.
Jean
Reply
Chef Jean-Pierreon April 16, 2023 at 5:51 pm
Thank you! 🙏😊
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Danon February 6, 2023 at 3:37 am
Greetings from Prague, Bohemia. Made it in the same Staub pot, the best pot money can buy. Used better quality meat so had to reduce the cooking time in the oven to 2 hrs plus 15 minutes more with the oven switched off. Oven temperature 160 C, no air circulation.
The result was fabulous. Love your recipes as well as presentation.
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Geneon January 16, 2023 at 8:36 pm
Hi ChefWonderful flavors and I used a Bourbon Barrel Cab for the wine. I also added some real maple syrup cause I added to much rosemary. Taste Taste Taste Since I used box stock I added several squeezes’ of tomato paste. This is 7th recipe I made in the past 2 weeks. With 4 hungry men to feed everything disappears,
I noticed the cookware you use is not in your store. Can you identify what brand it is. Love your yellow enamel pot and I need to get one. Also what is brand of your 2 door oven. It appears to be very useful and I have kitchen remodel coming up.
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Chef Jean-Pierreon January 19, 2023 at 7:28 pm
The enamel pot we use is STAUB! 😊
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Maria Schuhmanon February 4, 2023 at 3:06 pm
Just want to say- Loooove this recipe and you for sharing your knowledge and love of food with us. We also love that you are so ready to laugh- even at yourself! I do have one suggestion- Adding oven temp to the recipe would be helpful.I also added more veggies – 1 hour in because I wanted them to remain more intact. Kept the original onions and mushroom to add to the flavor of gravy.
I did not remove a star for that-because we love you!!Reply
