My Grandma’s Pot Roast

It’s getting a bit chilly here and that makes this girl craving comfort foods. Foods I grew up with  are my comfort foods and one of my favorite meals of all time is my Grandmother’s pot roast. I remember sitting at her table with my brother and cousins and inhaling plate after plate. One bite could charm the pants off of anyone.

Now with my Grandmother gone, my mom makes a pretty close second to her pot roast and I figured I better grab the recipe and start cooking it for myself. It’s just one of those things I haven’t cooked because… well why mess with a good thing?

Grandma’s Pot Roast serves 6

  • 3 pound chuck shoulder roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon flour
  • 1 tablespoon grapeseed or canola oil
  • 1/2 cup red wine
  • 1 cup beef broth
  • optional: 3 carrots, 3 large new potatoes, 2 garlic cloves, 1 onion
Prepare the vegetables. Peel the garlic and onion. Chop the onion and potatoes in quarters. Peel carrots and remove the tops. Set aside.

Preheat oven to 325°F. Rub the chuck roast with kosher salt and pepper on all sides. Dust the roast evenly with the flour until coated on all sides. Back in the day, my grandma sometimes used Lipton Onion Soup Mix at this step but since we try to cut out preservatives, additives, and MSG these days I’ve got to leave it out. 

In a large oven-safe pot or dutch oven, heat the oil on medium high. Place the seasoned roast in the pot and sear until browned on all sides, about 3 minutes a side.

Deglaze the pot by adding wine and broth to the roast. Add the prepped vegetables around the roast and turn off heat. Cover the pot and place in the oven. Braise for 30 minutes. After 30 minutes, reduce heat to 275°F and continue to cook for 3 hours until tender and the roast falls apart.

The smell alone makes me gloriously happy.

Plate the roast and vegetables with a little bit of broth and serve with warm crusty buttered bread. Just like at Grandma’s house!



  • Manuella

    Thank you!! Going to try this very soon!

  • Rina@Itheecook

    I just love Pot Roast! Great recipe love the addition of red wine.

  • Andrea

    This looks amazing. But, it’s still super hot in southern California and turning the oven on for 3 hours is not ideal. After searing and deglazing, can I pop it in the slow cooker? How long do you think on low?

    • In Sock Monkey Slippers

      Good idea, Andrea. After searing the roast it would be just fine to put it into a slow-cooker. I would cook it for 4 hours on high or 8 hours on low.

    • gail

      you could also try cooking in a gas bbq. although in Canada we get really hot summers. \never turn on the oven when the bbq will do.

  • Paul

    Grandma’s Pot Roast

  • Rachel

    This is how I made roast with my grandma, too. We’ve always added 1 bay leaf per pound of roast, though and it really makes all the difference.

  • Marianne

    I made this yesterday! All i can say is….. Yummoooooo!

  • Amy

    I am making this tonight for my husband and myself! I got the last piece of grass fed chuck shoulder roast- and it was only 1.8 pounds. Can I still make the rest of the recipe as written, or do I need to decrease the liquids or cooking times? Thanks!!

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