July 9, 2020

Rainbow Veggie Pot Roast

I live on a tropical island in the middle of the pacific, but I was raised on the east coast. So naturally when October rolls around I am craving pumpkins, apple cider and all the cozy things that come with the changing of seasons and the fall season. Again, its beautiful and sunny everyday 80 degrees but what do I want – hearty feel good food. So that’s what I made. 

I have never made pot roast before ( pan to me in Macy’s this afternoon quizzing the sales man about roasting pans and learning about the dutch oven and ALL of the possibilities) so this recipe is kind of also a trial run because I hope its yummy. I read about 5 different ways on Pinterest so here is my take. 


3 lbs of Chuck Beef (I like it flakey so this is the best kind for that) 

2 cups red wine 

2 cups beef broth

1 yellow onion

4 cloves of garlic minced

1 1/2 cups potatoes 

1 cup carrots

1/2 cup brussle spouts 

1/2 cup celery

2 fresh rosemary sprigs 

Salt and Pepper to taste


  1. Preheat oven to 350 degrees 
  2. Salt and pepper generously both sides of the chuck
I get my meats from Whole foods, because I always trust their quality and Amazon Prime, Duh.

3. Add 2-3 tbs of olive oil the the bottom on the dutch oven and put stove on medium heat, brown both sides of the chuck (2-3 minutes on each side). Remove from pot and set aside. 

4. Add onion and garlic to the pot – sauté. 

5. De-glaze the pot – add red wine and beef broth. Stir. 

6. Add chuck back to the pot, surround with vegetables, add rosemary sprigs on top.

7. Cover and cook for 3 hours or until beef reaches 202 degrees F

Okay so for a first time, this was AMAZING. I couldn’t be happier with the end result, the meat was tender and flakey. I kept it in the oven for about 2 and a half hours because we just couldn’t wait but the timing was perfection.

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