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Sunday Pot Roast


  • 2 - 3 lb. beef or pork roast, trimmed of fat (increase cooking time and liquid for larger cuts of meat)
  • 1/4 cup flour
  • 1 Tbsp. olive oil
  • 3 - 5 garlic cloves, crushed and minced
  • 1/4 cup red wine*
  • 1/2 cup beef broth*
  • 1 Tbsp. dried thyme
  • 2 - 3 dashes Worchestershire sauce
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  • I medium onion, chopped
  • 1 cup mushrooms, sliced or quartered
  • 2 - 3 carrots, sliced thickly
  • 1 rib of celery, sliced thinly
  • salt and pepper to taste

* Chicken broth, white wine, beer and/or water can be used instead or in combination with the wine and broth. Total liquid should equal 3/4 cup.


Take roast out of refridgerator 20 to 30 minutes prior to cooking. Salt and pepper all sides and dredge with flour. Heat oil in 4 - 5 qt. Dutch Oven or covered casserole, add garlic then brown all sides of roast (2-3 minutes a side).

Add liquid, thyme and Worcestershire sauce. Bring to a boil, cover and reduce heat to medium-low for 60 minutes.

Add vegetables, cover and simmer for 45 - 60 minutes, stirring occasionally. The vegetables should be cooked through and the meat will fall apart.


You can serve this over rice or mashed potatoes. If you like a thicker gravy, remove meat and veggies and reduce liquid to desired consistency. You may also add 1/2 cubes of potatoes directly in the pot roast at the same time as the other veggies, if preferred.

This recipe could easily be made in the crockpot too. Just brown the roast in a skillet, then deglaze the pan with the liquid (reducing to 1/2) and pour over meat and veggies in crockpot. Cook for 8 - 10 hours on low.

By Jess from Portland, OR

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