Comfort Pot Roast

Serves 4

Serves 4

People always ask me what my favorite comfort food is, and it just might be pot roast. For me, there’s nothing better on a cold day than a hearty pot roast.

The house will smell so good with it slow cooking in the oven all day. Serve it with delicate chive buttered noodles or mashed potatoes.

  • Preheat oven to 300°F. Season all sides of roast with salt and pepper. Dredge in flour.
  • In a large Dutch oven, heat canola oil over medium heat. Brown roast, 4 to 5 minutes per side. Remove roast and set aside.
  • Reduce heat under Dutch oven to medium and add onions, carrots, leeks, mushrooms, and garlic. Cook, stirring occasionally, about 5 minutes. Add wine scrape up any browned bits with a wooden spoon. Stir in broth and tomato paste; add salt and pepper to taste.
  • Place roast back into the Dutch oven and nestle it in the broth and vegetables. Bring the liquid to a low boil. Cover and put in the oven for 3 to 3 1/2 hours, until beef is fork-tender.
  • Remove roast to a cutting board and slice. Spoon the pan juices and vegetables over the beef when serving. 


  • One  4-5 pound chuck roast 
  • 1/4 cup flour 
  • Two tablespoons canola oil 
  • Two onions, peeled and quartered
  • Four large carrots, split lengthwise and cut into 1 1/2-inch pieces
  • Two leeks, cleaned and sliced into half-moons 
  • Two cups sliced white button mushrooms 
  • Two whole peeled garlic cloves 
  • One cup red wine 
  • One quart reduced-sodium beef broth 
  • Two tablespoons tomato paste