Old fashioned pot roast recipe

pot roast - TheFarmersInTheDell.com

My husband’s grandmother used to make “roast-a-beef” every Sunday.  She would boil the roast with some salt and pepper.  The result was a grey, tough lump of meat that needed to be cut with a chainsaw.  Never in my life did I ever hear of someone boiling meat!  She also ate raw onion sandwiches and watched the television with binoculars, soooo….

The secret to this recipe is a low and slow oven roast – the meat comes out juicy and so tender you don’t even need a knife.

Old Fashioned Pot Roast


  • 2-1/2 to 3 lb eye round roast
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 stalks celery, cut in half
  • 1/2 medium onion, cut in thick slices
  • 2 medium carrots, cut in thick rounds
  • 4 cloves garlic, sliced
  • 1/2 cup red wine
  • 2 cups water
  • 1 package Lipton onion soup mix
  • olive oil


  • Preheat oven to 475 degrees
  • Heat olive oil in a large dutch oven or oven-proof skillet with lid
  • Pat the roast dry with paper towels; coat all sides with salt and pepper and add roast to hot dutch oven
  • Increase heat to medium-high and brown roast on all sides; set aside
  • Reduce heat to medium and add celery, onion and carrots; sautee for 4-5 minutes
  • Add garlic and sautee another 2-3 minutes
  • Off heat, add red wine; return to burner and simmer for 5 minutes or until wine is reduced by almost half
  • Add water and soup mix and bring to a boil for 1-2 minutes
  • Return roast to dutch oven, cover and roast in 475 degree oven for 15 minutes
  • After 15 minutes, reduce oven to 250 degrees and roast for approximately 1-1/2 to 2 hours or until an instant read thermometer reads 120-125 degrees for medium-rare or 160-165 degrees for medium-well
  • Remove roast from dutch oven, tent with foil and let rest 10 minutes
  • Slowly simmer remaining pan juice until slight reduced
  • Slice roast against the grain and return to warm pan juices and baste


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