Grandma’s Authentic Beef Pot Roast

Grandma’s Authentic Beef Pot Roast is a timeless, comforting dish packed with deep, rich flavors. Slow-roasted to perfection, this hearty meal features a tender beef roast infused with garlic, Worcestershire sauce, and red wine.

Surrounded by baby potatoes, carrots, and onions, every bite is infused with savory goodness.

Perfect for family dinners or special occasions, this classic recipe brings warmth and nostalgia to the table.

Why You’ll Love This Recipe:

People will love Grandma’s Authentic Beef Pot Roast because it’s a classic comfort food that delivers rich, deep flavors with minimal effort.

The slow roasting process ensures the beef turns out fall-apart tender, while the blend of garlic, Worcestershire sauce, and red wine creates a savory, mouthwatering gravy.

The combination of tender potatoes, sweet carrots, and caramelized onions makes this a complete and satisfying meal.

Plus, it’s a nostalgic, home-cooked dish that brings warmth to the table, making it perfect for family gatherings or cozy dinners.

Key Ingredients:

Beef Roast (4 lbs.) – The star of the dish, slow-cooked to tender perfection.

Olive Oil (2 tbsp) – Helps sear the meat, locking in juices and flavor.

Garlic (6 tsp, freshly minced) – Adds a rich, aromatic depth to the roast.

Red Wine (1 cup) – Enhances the sauce with bold, savory notes.

Worcestershire Sauce (¼ cup) – Brings umami richness to the broth.

Beef Broth (2 cups) – Creates a flavorful, hearty base for the gravy.

Red Baby Potatoes (1 lb.) – Absorbs the delicious juices for a satisfying bite.

Carrots (1 lb.) – Adds natural sweetness and balances the savory flavors.

Yellow Onions (2 large, cut into wedges) – Enhances the dish with a caramelized, slightly sweet taste.

Grandma’s Authentic Beef Pot Roast

Ingredients

4 pound Beef Roast

2 tbsp Olive Oil

6 tsp freshly minced garlic

2 tsp salt

1 tsp black pepper

2 cups beef broth

1 cup red wine

¼ cup Worcestershire Sauce

1 pound red baby potatoes, cut in half

1 pound baby carrots

2 large yellow onions, cut into wedges

Instructions

Step 1:

Preheat the oven to 350*

Heat the Olive oil in a large skillet on the stovetop over medium high heat

Season the roast with the salt and pepper

Sear the roast on all sides, not to cook through, just to sear the meat and seal the juices in.

Place the roast in the center of a roasting pan

Place the vegetables around the roast in the roasting pan

Step 2:

In the skillet, add the freshly minced garlic to the skillet and cook for 30 seconds

Whisk in the beef broth, Worcestershire Sauce and the red wine

Bring to a light boil

Step 3:

Pour the liquid over the roast and the vegetables, cover and roast for 3 hours

Enjoy!

Notes:

Searing is Key: Searing the beef before roasting helps lock in juices and enhances the overall flavor. Don’t skip this step!

Choose the Right Cut: Chuck roast or brisket works best for slow-cooking, as they become incredibly tender.

Low and Slow: Cooking at 350°F for 3 hours allows the meat to become fork-tender and the flavors to meld beautifully.

Vegetable Choices: Red baby potatoes hold their shape well, but you can also use Yukon Gold or russet potatoes for a softer texture.

Wine Substitutes: If you prefer to skip the wine, replace it with extra beef broth or a mix of broth and balsamic vinegar for depth.

Make-Ahead Tip: This dish tastes even better the next day! Store leftovers in an airtight container and reheat gently for maximum flavor.

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Serving Suggestion: Pair with warm crusty bread to soak up the rich broth or serve with a side of buttered green beans for a complete meal.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

What cut of beef is best for pot roast?

For pot roast, it’s best to use tougher cuts of beef that benefit from slow cooking to become tender.

Common choices include chuck roast, brisket, or bottom round roast.

Can I skip the wine in the recipe?

Yes, if you prefer not to use wine, you can substitute it with additional beef broth or even water.

The wine adds flavor, but it’s not essential for the dish.

How do I know when the pot roast is done?

The pot roast is done when it’s fork-tender and easily falls apart.

You can check for doneness by inserting a fork or meat thermometer into the thickest part of the roast.

It should register around 145-160°F (63-71°C).

Can I use different vegetables in the pot roast?

Yes, feel free to customize the vegetables based on your preferences.

You can add vegetables like celery, parsnips, turnips, or mushrooms.

Just ensure they’re cut into similar-sized pieces for even cooking.

What can I do with the leftover pot roast?

Leftover pot roast can be used in various ways.

You can shred the meat and use it in sandwiches, wraps, or tacos.

You can also chop it up and add it to soups, stews, or salads for added flavor and protein.

What is the purpose of searing the beef before roasting?

Searing the beef helps to lock in the juices and enhance the flavor by caramelizing the surface.

It also creates a flavorful crust on the meat.

Can I use a different type of meat for this recipe?

Yes, you can use other cuts of beef suitable for pot roasting, such as chuck roast, brisket, or bottom round roast.

Adjust the cooking time accordingly based on the cut of meat used.

Is it necessary to use red wine in the recipe?

While red wine adds depth of flavor to the dish, you can omit it if preferred or substitute it with additional beef broth.

The wine adds richness, but the dish will still be delicious without it.

How can I make this recipe gluten-free?

To make this recipe gluten-free, ensure that the beef broth and Worcestershire sauce are gluten-free varieties.

Check the labels to verify that they do not contain any gluten-containing ingredients.

Can I use different vegetables in the pot roast?

Yes, you can customize the vegetables to your preference.

Consider using vegetables like celery, parsnips, turnips, or mushrooms.

Just ensure they’re cut into similar-sized pieces for even cooking.

Do I need to cover the roasting pan while cooking?

Yes, covering the roasting pan helps to trap moisture and heat, ensuring the meat stays juicy and tender during the long cooking process.

It also helps to prevent the vegetables from drying out.

How do I know when the pot roast is done?

The pot roast is done when the meat is fork-tender and easily pulls apart.

You can also use a meat thermometer to check the internal temperature, which should register around 145-160°F (63-71°C) for medium-rare to medium.

Can I prepare this dish in a slow cooker instead of the oven?

Yes, you can adapt this recipe for a slow cooker.

After searing the beef and preparing the liquid mixture, transfer everything to the slow cooker and cook on low for 6-8 hours or until the meat is tender.

How should I store leftovers?

Store leftover pot roast in an airtight container in the refrigerator for up to 3-4 days.

You can also freeze leftovers for longer storage.

Reheat gently in the oven or microwave before serving.

What can I serve with Grandma’s Authentic Beef Pot Roast?

Mom’s Beef Pot Roast pairs well with side dishes like mashed potatoes, roasted vegetables, steamed greens, or crusty bread to soak up the flavorful juices.

You can also serve it with a side salad for a lighter option.