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Pot Roast:

Perhaps the most important part of cooking a perfect pot roast is the cut of meat. For the juiciest roast, make sure your butcher gives your either a chuck or a rump roast. While round is sometimes suggested it will result in a dusty, dry pot roast.


3 carrots peeled and cut into 2-inch lengths

2 leeks, halved lengthwise, quartered crosswise and well washed

2 parsnips peeled and cut into 2-inch lengths

2 bay leaved

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

3 pound boneless beef chuck roast, in one piece

1 1/2 pounds samll white or red potatoes

1/2 cup red wine

1 tablespoon all-purpose flour


In a 4 to 7 quart slow cooker, combine carrots, leeks, and parsnips. Add bay leaves, half the salt, half the pepper, and half the thyme. Rub remaining salt, pepper, and thyme into beef.

Place beef on vegetables and nestle potatoes around. Pour wine over. Cover and cook on low for 7 hours until beef is very tender. Lift meat out and slice. Remove and discard bay leaves. Transfer meat to a platter and spoon vegetables over.

Place flour in a small skillet and whisk in pan juices. Cook over medium heat until lightly thickened, about 3 minutes. Spoon over meat and vegetables and serve.

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