Susan's Sunday Pot Roast

Susan Din


This is the basic version, You can thicken the jus to a gravy, add zucchini, summer squash, green beans or other veggies as desired.
We love LOTS of carrots so add as much as you like.
My familiy likes this served over rice.

★★★★★ 1 vote
15 Min
2 Hr 15 Min
Stove Top


3-5 lb chuck roast, shoulder roast, texas broil
3-4 medium
garlic cloves quartered
2 tsp
each-salt and pepper mixed in a small bowl
2 Tbsp
vegetable oil
1 large
jumbo onion, quartered
3 large
stalks celery cut in chunks or slices
1/2 c
optional-dry red wine
cubes knorr beef bouillon, or equivilent and water to cover/or canned beef broth to cover
2-3 sprig(s)
fresh thyme, or 1 tsp dry thyme
1-2 lb
carrots, peeled and cut however you desire-chunks, sticks etc.
2-3 lb
potatoes, peeled and quartered
optional-squashes, beans, other vegetables as desired
optional-1 can tomatoes

How to Make Susan's Sunday Pot Roast


  • 1Using a paring knife, cut deep narrow slits down into the meat and stuff each pocket with a sliver of garlic and a large pinch of salt/pepper mixed.
  • 2Heat oil in a dutch oven over medium high, and deeply brown both sides of the roast. Remove to a plate and add the onion and celery, and cook stirring for 2-3 minutes.
  • 3Add the wine if using, deglazing the pan, or just add the water/broth to deglaze.
  • 4Add the bouillon cubes, and meat to the pan(make sure to get all the juices from the plate)
    Bring to a boil over high, reduce heat to a simmer.
  • 5Add the carrots and thyme to the pot, cover and simmer for 1 hour.
  • 6Check liquid level, add potatoes and other veggies if using. Cover and cook another 60 minutes.
  • 7At the 2 hour point, check the meat for tenderness, and cook additional time if needed.
    Add more liquid at any point if needed.
    Adjust salt/pepper.
    Serve as desired.

Printable Recipe Card

About Susan's Sunday Pot Roast

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American