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Southern Pot Roast

Total Time:  3 hours and 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Inactive Time: 3 hours
Servings: 6


  • 1 Wholesome Farms Direct 2.5 lbs. chuck pot roast
  • 1 tsp salt
  • 1/2  tsp black pepper
  • 3 tbsp olive oil
  • 2 large onions, peeled and quartered
  • 4 carrots, cut into 3-inch pieces and halved lengthwise
  • 2 cloves minced garlic
  • 1 cup dry red wine
  • 3 cups of beef broth
  • 1/2 tsp dried leaf thyme
  • 2 sprigs fresh rosemary
  • 1 1/2 lbs. potatoes, peeled and quartered


  1. Heat the oven to 300 F.
  2. Sprinkle the chuck roast with salt and freshly ground black pepper.
  3. Heat 2 tablespoons of the olive oil over medium-high heat in large saucepan.
  4. Add the onions to the pot.
  5. Cook, stirring, until the onions are lightly browned, about 5 to 8 minutes.
  6. Add the carrots and cook, stirring, for 2 minutes.
  7. Remove the carrots and onions to a plate and set aside.
  8. Add the remaining 1 tablespoon of oil to the pan and sear the roast, turning to brown all sides, about 6 to 8 minutes total.
  9. Remove the roast to a plate and set aside.
  10. Add the garlic and cook, stirring, for 1 minute.
  11. Add the red wine and bring to a boil.
  12. Cook, stirring to scrape up browned bits until wine is reduced by about 1/3.
  13. Add the beef broth to the pan and bring to a simmer.
  14. Add the onions and carrots back to the pot, along with the beef.
  15. Cover tightly and braise in the 300 F oven for 2 hours.
  16. Add the potatoes and continue cooking for 1 hour, or until the potatoes are fork-tender and the roast is falling-apart-tender.

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