Piedmont Pot Roast

Cindy DeVore


This good old standard version of pot roast never had a recipe name until we began living in Virginia's Piedmont. That's when I got creative and decided to include it in our cook book!

At Valley Green Naturals, we always look to source our product ingredients and foods locally whenever possible. Using grass-fed beef from local farms is a healthier and eco-friendly alternative to factory-farmed meats. You can find local beef and produce in your area by plugging in your zip code at www.LocalHarvest.org

I like to serve this dish with organic garlic mashed potatoes and buttered fresh peas.

pinch tips: How to Freeze Fish, Meat & Poultry





15 Min


2 Hr 30 Min


4 pinch
kosher salt & freshly ground pepper
2 pinch
seasoning salt for beef
3 Tbsp
olive oil
2 medium
onions, organic, cut into quarters
carrots, organic, peeled and cut into 1/4 inch slices (optional)
3 lb
chuck roast, grass-fed beef
1 c
red wine
3 c
chicken broth, organic, enough to cover beef halfway
1/4 tsp
dry thyme
3-4 sprig(s)
fresh rosemary

Directions Step-By-Step

Sprinkle the salt, pepper and seasoning salt over both sides of the beef. With your fingers, press the seasoning into the beef.
In a Dutch oven, over medium heat, cook the onions and carrots just to brown them slightly. Place onions and carrots on plate and set aside.
Place the beef in the Dutch oven and sear it on all sides. When seared, place the beef on a plate.
Keep the Dutch oven hot, and add the wine. Stir to blend in the flavors from the olive oil.
Place the beef into the hot wine.
Add the chicken broth, and pour in enough to cover the meat slightly more than halfway. Add the onions and carrots. Sprinkle the thyme into the wine and broth, and add the rosemary sprigs.
Reduce heat to a light simmer, cover Dutch oven, and cook for 2 1/2 to 3 hours. Remove sprigs and serve the cooked onions with the beef, garlic mashed potatoes and buttered green peas.

About this Recipe

Course/Dish: Beef, Roasts, Savory Pies