Traditional Pot Roast
Recipe type: main
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is one of my favorites. Pot roast is comfort food at its finest.
  • 4½ pound 7 bone pot roast
  • 1 tablespoon olive oil
  • 1 large white onion, quartered
  • 2 tomatoes, quartered
  • 1 sprig of fresh thyme
  • 1 (15 ounce) can low sodium chicken broth
  • 1 (15 ounce) can low sodium beef broth
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ cup all-purpose flour
  1. Preheat the oven to 300 degrees. Season the roast on both sides with salt and pepper. Place a large, oven-safe pot on the stovetop and heat it over medium heat. Add the olive oil and place the roast in the pot to sear. Sear it on both sides until it is nicely browned.
  2. Place the chopped onion, tomatoes, and thyme around and on top of the roast. Add the cans of broth. The broth should just come to the top of the roast. Place the lid on the pot and place it into the oven.
  3. Allow the roast to cook undisturbed for 5 hours. Check the roast for doneness by removing the pot from the oven and piercing the roast with a fork. The fork should sink easily into the meat. If it does not, allow the roast to continue to cook for an additional 30 minutes and check for doneness again.
  4. When the roast is tender, remove the meat to a plate with a slotted spoon and discard the bone and excess fat. In a small bowl, whisk the flour together with about ¾ cup of the gravy from the pot roast to create a slurry. Mix the slurry back into the pot of gravy. Simmer the gravy until it has thickened. Season as needed with additional salt and pepper. Ladle gravy over the pot roast on the serving platter. Or, simply return the roast to the pot if you are not ready to serve.
Recipe by kelly yandell at