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Classic Pot Roast

It's a classic for a reason! Mary Berg shares an easy pot roast that is perfect to serve around the holiday season or on a cold winter day. 



  • 1.25–1.5kg chuck or sirloin tip roast
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper
  • 1 to 2 tablespoons olive oil
  • 2 small yellow onions, peeled and cut into 6 wedges
  • 4 large carrots, peeled and cut into large chunks
  • 450 g baby potatoes
  • 3 garlic cloves, thinly sliced
  • 4 sprigs thyme
  • 1/2 cup dry red wine (or low sodium beef broth)
  • 2 tablespoons Worcestershire sauce
  • 2 1/2 to 3 cups low sodium beef broth
  • 2 tablespoons finely chopped parsley


  1. Heat your oven to 300ºF.
  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 one and a half teaspoons of salt and half a 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, about three to five 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 onions, carrots, and potatoes, season with salt and pepper, and cook for three to five minutes, stirring occasionally, until the vegetables 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 enough broth 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 thyme sprigs and rest the roast for 10 to 15 minutes.
  5. Serve from the pot or carefully transfer the roast to a shallow serving dish with the vegetables, scatter with parsley, and serve alongside the braising liquid as a gravy. Enjoy!

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