Classic Pot Roast Recipe

Winter is here and there are so many traditional recipes, but one of the most popular winter recipe is Classic Pot Roast.

“Pot Roast is one of my favorite foods, my family has it every year around the fall and winter seasons,” said Treyvian Pritchett, junior.

“I like Pot Roast; it’s a super cozy meal and it always fills me up after a couple of bites, my family serves it with mashed potatoes and gravy,” said Greenleigh Stewart, freshman.

“I would eat Pot Roast every day if I could, and the way I cook it makes it melt in your mouth,” said Alex VanPelt, junior.


  • 3 lb chuck roast, shoulder cut
  • table salt and black pepper, to taste
  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced or pressed
  • 1 tablespoon tomato paste
  • 2 tablespoons of all-purpose flour, GF flour, cassava flour* (see note of GF and Whole30)
  • 2 cups beef broth
  • 2 lb small yellow potatoes
  • 1 lb carrots, chunks
  • 2 bay leaves
  • fresh parsley or cilantro
  • fresh thyme


  • Start by seasoning the beef well, on all sides with salt and pepper.
  • In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
  • To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes). Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add beef broth, a few sprigs of fresh thyme and bay leaves.
  • Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 ½ to 3 hours.
  • When done, garnish with fresh parsley or cilantro and serve.
Classic Pot Roast