Holiday Pot Roast
Prep time
Cook time
Total time
Easy to prepare and easy to serve, this Holiday Pot Roast is perfect for your next dinner party!
Recipe type: Dinner
Cuisine: American, Canadian
  • 3 pound boneless beef chuck roast, tied.
  • salt and pepper
  • ¼ cup of all purpose flour
  • 1 teaspoon dried herbs (italian seasoning, herbes de provence or ¼ teaspoon basil, ¼ teaspoon fennel, ¼ teaspoon savory ¼ teaspoon thyme)
  • olive oil
  • 1 teaspoon unsalted butter
  • 1½ cups onions, chopped
  • 1½ cups celery, chopped
  • 1½ cups carrots, cut into 2" pieces
  • 5 cloves of garlic, peeled and smashed or minced
  • 2 leeks, white and light green parts only, chopped
  • 1 can (14 ounces) plum tomatoes, crushed
  • 2 cups beef stock
  • 1 beef bouillon
  • 1½ cup wine (full bodied wine, good quality)
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 3" piece of onion
  • 1 bay leaf
  • 2 cloves, whole
  • 1 teaspoon butter, unsalted
  1. First and foremost, prep the veggies! This is the most time consuming part. Set aside.
  2. Combine flour and herb mixture on a large, deep plate. Set aside.
  3. Using a paper towel, pat dry the roast.
  4. Next, season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper, then dredge in flour mixture, making sure to completely cover the roast with an even layer.
  5. Heat a large dutch oven over medium - high heat and add 2 tablespoons olive oil.
  6. Once the oil is hot enough, sear the roast on all sides about 4 minutes per side, including the ends. The goal is to get a nice brown, caramelized layer on the meat. Remove from dutch oven and set aside to rest on a large plate.
  7. Preheat oven to 325 degrees F.
  8. Add 1 teaspoon of olive oil to dutch oven, reduce heat to medium, and add onions, celery, carrots, garlic and leeks and 1 teaspoon salt. Stir to coat, and let cook for about 10 minutes, stirring occasionally, until tender.
  9. Add the wine, beef stock, beef bouillon cube, tomatoes and bring to a boil. Tie the rosemary and thyme together with kitchen string. Using the piece of onion, adhere the bay to the onion using the 2 cloves.
  10. Add herb bundle and onion bundle to the dutch oven and then stir in 1 teaspoon of pepper.
  11. Add the roast back into the dutch oven, bring to a boil, then cover with lid and place it in the oven.
  12. Let the roast cook in oven for 2 hrs, turning the heat down to 275 after 45 minutes. Using a meat thermometer, check for doneness at 160 F.
  13. Remove roast from dutch oven and place on a cutting board. Cover loosely with foil.
  14. Remove herb and onion bundles. Skim as much fat off of the sauce as possible (or if you have a gravy separator, transfer as much of the sauce to the separator). Next, transfer half of the vegetables and sauce to a blender and puree until smooth. Add the puree back to the sauce and heat. (Depending how thick you like your gravy, you may want to puree ¼ of the sauce and veggies for a thinner consistency.)
  15. Stir in 1 teaspoon unsalted butter to sauce, check for seasonings, and adjust accordingly.
  16. Slice individual roast slices and place in serving dish, pour half of the sauce over the roast slices and pour the other half of the sauce in a gravy dish. Alternatively, place whole roast in serving dish and slice at table and serve sauce on the side. Enjoy!
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