Traditional pot roast

Servings: 3-4 servings

As we move into the winter months there is nothing like a delicious pot roast to make you feel warm and cozy. This recipe is a traditional with a slight twist as it has chicken stock in the liquid rather than beef stock or plain water.



In a large roasting dish that is stove top safe heat the oil.

Saute the vegetables in the oil until they are beginning to turn brown.

Season them with salt and pepper and remove them from the pot and set them aside.

Rinse and dry the meat.

Add the flour to the plate and coat the meat on all sides with flour.

Season the meat with salt and pepper.

Add the butter to the pot and sear the meat on all sides until it is golden brown.

Next add the vegetables to the pan and the tomato paste and cook it until the tomato paste has turned to a dark red brown color.

Add the chicken stock and stir well mixing everything.

Then add the potatoe wedges and bring it to a boil and then turn off the fire.

Place the lid on top.

Cook in a 300 degree oven for 4 ½ hours.



2 ¼ pound boneless cross rib roast

4 carrots, peeled and and rough chopped cubes in similar ½ “ cuts

½ a yellow onion, cut into 8’s

1 shallot, cut into similar size as the onion

1-2 russet potatoes, peeled and cut into wedges

1 ½ tablespoons tomato paste

2 ½ cups chicken stock

½ cup flour

1 tablespoon oil

1 tablespoon butter

Kosher salt and pepper