Savory Pot Roast

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Signature Recipe

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Prep Time

20 minutes

Cook Time

6-8 hours


1 boneless beef chuck roast (3-4 pounds),
¼ cup plus 2 tablespoons flour
¼ cup olive oil,
2 carrots, peeled and chopped,
1 stalks celery, chopped,
1 medium onion, chopped,
3 cloves garlic, crushed,
1 can (28 ounces) whole plum tomatoes in puree,
1 cup each red wine and beef broth,
3 sprigs fresh thyme,
2 sprigs fresh rosemary,
1 tablespoon butter, softened


  1. Coat beef with 1/4 cup flour.
  2. Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add beef to pot. Cook uncovered for 10 minutes or until browned on all sides. Remove beef from pot.
  3. Add remaining oil, carrots, celery, onion and garlic to pot. Cook uncovered for 10 minutes or until vegetables are tender, stirring occasionally. Add tomatoes, wine, broth, thyme, and rosemary and heat to a boil.
  4. Return beef to pot. Set to SLOW COOK LOW for 6-8 hours. Cover and cook until beef is fork-tender.
  5. Remove beef to cutting board. Stir butter and remaining flour in bowl. Stir butter mixture into pot. Set to STOVETOP HIGH. Cook uncovered for 2 minutes or until gravy is thickened. Serve beef with gravy.


from Washington, DC
Jun. 27, 2015

Our New Go To Roast Recipe

I have tried several roast recipes, all good, but this one takes the cake! The roast is tender and the veggies and gravy are amazing with so much flavor.
Cynthia Miller
from Valencia, Ca
Apr. 23, 2014


My husband made this except we used a Top Round roast. I didn’t feel like driving to the store for the Chuck roast. It smelled so good while it was cooking. Meat came out tender. However we did not have any red wine. He just used a little more water for liquid. The gravy was so darn good. I think it’s the best I’ve tasted.


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