POT ROAST – November 10 – National Roast Month



  • 2-3 pound FROZEN boneless beef chuck roast
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium white onion, chopped
  • 3 garlic cloves, chopped
  • ½ cup red wine, optional, substitute water if not used
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1 bay leaf
  • 1 14-oz can beef broth
  • 1 teaspoon horseradish mustard
  • 3 large carrots, peeled and cut into ¾ inch pieces
  • 1-2 pounds russet potatoes, peeled and cut into 1-inch pieces
  • 2-3 tablespoons flour


  1. Place frozen roast in the slow cooker on high.  Sprinkle the salt and pepper over the chuck roast.
  2. In a frying pan over medium heat add the olive oil.  When the oil is hot add the onion.  Cook for 5-8 minutes, until the onion starts to be translucent.  Add the garlic and saute for 2 more minutes.
  3. Turn up to medium-high heat add the red wine, thyme, oregano, bay leaf, and beef broth.  Bring to a simmer and then add to the slow cooker.
  4. Cover and cook on high for 4 hours.  
  5. Add the carrots, potatoes, and water, if needed.  Cover and cook for an additional 1 hour, or until the carrots and potatoes are tender.
  6. Remove carrots and potatoes and place in a bowl.  Then remove the roast and shred with forks.
  7. Remove the bay leaf and strain the liquid, if desired.  In a pan over medium-high heat bring the liquid to a boil.  Remove about ¼ cup of the liquid into a bowl and add the flour.  Using a fork whisk until the lumps have been removed.  Using a whisk slowly add the flour mixture back to the liquid and stir until the liquid thickens.  
  8. Serve, using the gravy for the vegetables, and roast.

Tomorrow:  November is National Vegan Month.  Tomorrow’s recipe will be vegan.

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