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I will be posting some old classic recipes, from time to time, for the younger cooks that visit my recipe blog. These recipes are classics for a reason (they are really good) and todays post is a real winner.


Not only is this an easy family style meal, but it creates some of the best leftovers. Start by browning large chunks of chuck roast, then slow roasting them (in beef broth) in a low temperature oven, the end result is super moist, super tender and super beefy.


  • 4 pound beef chuck roast (about 2" thick)
  • 1 medium onion, chopped
  • 1 can (14 ounce) beef broth 
  • potatoes
  • carrots
  • salt and pepper

Don't let the simplicity of the ingredients fool you, this is more about the cooking method than the ingredients. The final flavor is huge and it comes from browning the beef well before you put it into the oven (at least 4 minutes per side). Cut up the chuck roast into large pieces by removing any large white (fat) pieces that run through the meat. Some of you have commented that meat grosses you out. I hope you are courageous enough to try this cooking method, because your family will love you for it. After you cut the large pieces, salt and pepper them, generously, on all sides and brown them in a hot (preferably not a Teflon pan (see note).


After the meat has nice crusty brown edges, remove it from the pan and set aside. In the same pan, saute a medium (diced) onion (about a cup). If you used a non-Teflon pan, there should (hopefully) be bits of browned beef stuck to the bottom of the pan. The moisture of the onions, will help de-glaze these little crusty treasures (where a lot of the flavor comes from). Keep cooking the onions until they turn soft. They should look like this (brown from the meat).


When the onions are soft, add the beef broth and stir to loosen everything in the pan.
Place the meat in a large roasting pan and arrange potatoes and carrots around the meet. Pour the onion-broth mixture over everything (make sure everything gets coated) like this:

Seal the pan tightly with foil and put into a pre-heated 300F oven for three hours. The meat will be extremely tender and moist and there will be enough broth to make a gravy (or we like the broth just spooned over the meat and potatoes); just make sure you have lots of crusty bread to dip in the broth.


  • If you use a teflon pan, your meat will not leave those wonderful browned bits in the bottom of the pan, thats why I like to use a non-teflon pan to brown.
  • Leftovers make delicious cold sandwiches, beef & cheese burritos, barbecue beef sandwiches, etc.
  • This recipe can be done in the crock pot, but it is just never quite as moist as it is when cooked in a 300F oven for 3 hours.
  • We are purists when it comes to beef pot roast. I've tried adding herbs and other flavorings, but Hubby likes this simple recipe the best. If you want to liven up the taste with herbs, garlic, etc, go for it.

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