Recipe: Perfect pot roast

Recipe: Perfect pot roast
Posted on 10/01/2020
pot roast in a bowlAre you craving slow-cooked meats and vegetables on cool fall days? We think you'll turn to this recipe for perfect pot roast again and again. Simmer a tough, but flavorful, cut of beef with herbs, wine and veggies until the meat is fall-apart tender and the aroma brings everyone to the kitchen.

Pick up chuck roast from Hedgewood Farms or JET Produce and Meats, and a bottle of dry red wine from Holy-Field Vineyard & Winery at the Lenexa Farmers Market. You'll also find plenty of carrots, onions and potatoes from our vendors.


2–3 pounds chuck roast
Salt and pepper
¼ cup olive oi
1 onion, medium dice
2 carrots, medium dice
1 cup sherry or red wine
4 cups beef stock
1 bay leaf
1 tablespoon dry Italian herbs or dry thyme
2 tablespoons tomato paste
2 large russet potatoes, large chop
2–3 carrots, large chop 


  1. In a large ovenproof skillet, heat ¼ cup olive oil.

  2. Generously season the roast with salt and pepper. Place the roast in pan with heated olive oil and brown both sides over medium-high heat. This is messy and takes about 15 minutes. Remove the roast from pan and set aside.

  3. There should be some remaining oil in the pan. If not, add two tablespoons of olive oil. Add the diced onion and carrots, and sauté over medium heat until slightly softened.

  4. Add the sherry, beef stock, bay leaf and dry herbs. Add the roast back to the pan, cover and bake in a 300-degree oven or crock pot for three hours.

  5. Add the rough chopped potatoes and carrots to the pot roast. Cover and bake for an additional one hour.

Published Oct. 1, 2020