Humble pot roast packs powerful slow-cooked flavor

pot roast

I used to think of pot roast as a boring sort of cheater meal, but every pot roast we make seems to be better and more flavorful than the last. I’m hooked.

We’ve all heard of one-pot wonders, and I really do think the best is the humble pot roast. It’s so simple and versatile, perfect for fall and winter vegetables and takes so little attention and time.

As I write this, I’m thinking I should make pot roasts more often so I can spend less time cooking … wait, I want to spend all my time cooking … or should I say I want to spend all my time EATING.


pot roast veggiesLast week I cut up a handful of red potatoes from our garden, parsnips, red onions, radishes, baby celery and garlic and stacked it high in a bowl. I placed a frozen chuck roast in the fridge to defrost overnight and asked Dan to assemble and add seasoning and red wine in the morning.

He did just that and when I arrived home after work, our house smelled heavenly. And the roast was so juicy and tender, falling apart beautifully as I attacked it with my fork. I closed my eyes and tried to squeeze every bit of flavor out of each bite.

Simple Pot Roast


Note: Use whatever root vegetables available and chop to whatever size you prefer.

  • Chuck roast, choose local grass-fed beef for best flavor
  • Potatoes
  • Parsnips
  • Radishes
  • Celery
  • Red Onion
  • ¼ – ½ cup red wine you actually like
  • 3-5 cloves of garlic, chopped or crushed
  • Salt and pepper to taste


  1. Liberally sprinkle salt and pepper on both sides of the chuck roast and place in crock pot. You may have to fold or cut roast and stack to fit.
  2. Add veggies, garlic and red wine.
  3. Sprinkle with salt and pepper.
  4. Cook according to crock pot instructions.