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Classic pot roast

Mary Berg puts a twist on your classic pot roast thanks to the red wine and Worcestershire sauce. 



  • 1.5 to 1.7 kg chuck or sirloin tip roast
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Kosher salt and black pepper, to season
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 small yellow onions, peeled and cut into 6 wedges
  • 4 large carrots, peeled and cut into large chunks
  • 4 medium yellow potatoes, quartered
  • 3 garlic cloves, minced
  • 4 sprigs thyme
  • 1/2 cup (125 ml) dry red wine
  • 2 tablespoons Worcestershire sauce
  • 2 to 3 cups (500 to 750 ml) low-sodium beef broth
  • 2 tablespoons finely chopped parsley


  1. Heat your oven to 275ºF.
  2. Place a Dutch oven over medium-high heat and dry off the outside of the roast with a paper towel. In a small bowl, combine the flour, garlic powder, onion powder, and smoked paprika with two teaspoons of salt and 1 teaspoon of pepper. Evenly scatter the seasoned flour over the roast, pressing to adhere. Add the oil to the pot and sear the roast until golden brown all over, about three to four minutes per side. Remove the roast to a rimmed baking sheet or large bowl to catch any juices and set aside.
  3. Turn the heat down to medium, add in the butter, onions, carrots, and potatoes, season with salt and pepper, and cook for three to five minutes stirring occasionally just until the vegetables begin to pick up a little colour. Stir in the garlic and thyme, cook for 30 seconds, then deglaze the pan with the wine and Worcestershire sauce, scraping the bottom to remove any stuck-on bits.
  4. Add the roast back into the pot and pour in enough broth to come halfway up the roast. Bring to a simmer then cover with a tight-fitting lid and transfer to the oven for three to three and a half hours or until the roast is fork tender. When tender, remove the sprigs of thyme and set the roast aside for 10 to 15 minutes to rest.
  5. Serve from the pot scattered with parsley or carefully transfer the roast to a shallow serving dish along with the vegetables and serve with the braising liquid as a gravy. Enjoy! 

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