• Cooking Time: 180 minutes
  • Servings: Ten
  • Preparation Time: 30 to 40 minutes


We were looking for a simple but tasty dinner to serve when we had friends over dinner and found this delightful pot roast recipe.


  • 10 Tablespoons extra-virgin olive oil
  • 2 5 pound boneless pot roasts
  • 3 large onions, peeled and quartered
  • 3 leek, white part only, coarsely chopped
  • 20 large carrots, cut into 1-inch pieces
  • 9 celery ribs, cut into 1-inch pieces
  • 6 garlic cloves, minced
  • 3 cups port wine
  • 6 Tablespoons tomato paste
  • 9 cups Beef Broth
  • 1½ teaspoons dry thyme
  • 6 bay leaves
  • 2½ pounds red potatoes, washed and quartered
  • 9 Tablespoons butter
  • 9 Tablespoons all purpose flour
  • Sea salt and black pepper to taste


  • Position a rack in the center of the oven and preheat to 325ºF.
  • Heat 6 tablespoons of the olive oil in a large skillet over medium high heat.
  • Season the beef with sea salt and pepper to taste.
  • Cook in the skillet, turning occasionally, until browned. Transfer to a platter.
  • Add the remaining 4 tablespoons of the oil to a large pan.
  • Add the onions, carrots, leek and celery, and cook until softened.
  • Add the garlic and cook for an additional 1 minute.
  • Stir in the wine and tomato paste.
  • Add the meat to the pan and add the broth; bring to a boil.
  • Add thyme and bay leaves.
  • Transfer meat and vegetables to a roasting pan and bake until meat is fork tender, about 2½ hours.
  • Add the potatoes and bake for an additional 30 to 40 minutes.
  • Transfer the meat to a deep platter, then use a slotted spoon to top with the vegetables.
  • Cover with foil to keep warm.
  • Mash the butter and flour with a rubber spatula in a large bowl to make a paste.
  • Gradually whisk about 3 cups of the cooking liquid into the paste.
  • Add remaining cooking liquid to a large pan, then whisk the butter/flour mixture into the pan.
  • Bring to a simmer over medium heat, stirring often, until thickened.
  • Season with sea salt and black pepper to taste.
  • Pour some of the gravy over the meat and vegetables.
  • Pour gravy into a sauceboat and cover remaining gravy to keep warm.
  • Carve the meat and serve with the vegetables, with the gravy passed on the side.

Categories: Dinner 

Author Credit: Art Smith

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