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  • Wild Game Gourmet

Pot Roast

My spin on traditional pot roast. The key for a tender, moist roast is all in the preparation. No time to thaw before you start prep? No problem! I often start with a frozen roast which really seals in the moisture. This recipe works great with any cut. One of my all time favorite comfort foods, so lovely to come home to on a winter day.

Prep time: 20 minutes

Cook time: 6-8 hours

Servings: 6+


3 ½ - 5 lb roast

3 Tbsp olive oil

1 tsp pepper

1 Tbsp seasoning salt (I use Alpine Touch)

1 Tbsp dried rosemary

1 Tbsp dried thyme

1 Tbsp dried parsley

7 whole cloves

1 large yellow onion, cut into wedges

1 cup celery, sliced

1 cup carrots, sliced

1 cup sliced turnips or potatoes

1 can stewed diced tomatoes (use homemade if you have them)

2 cup beef broth

1 cup red wine

Fresh thyme sprigs for garnish (optional)


-Mix dry ingredients (except cloves)

-Generously coat all sides of roast

-Heat olive oil on medium high heat in a large skillet

-Sear all sides of roast just until golden brown

-Place slow cooker on low heat

-Place roast into slow cooker

-Deglaze the skillet with broth and red wine scraping up any bits and seasonings left in the pan

-Pour over roast

-Add tomatoes, stir gently to mix

-Add vegetables and cloves

-Scrape the pan you seared the roast in and pour drippings into the slow cooker

-Cook on low 6-8 hours or until internal temperature is 155

-Remove roast, place on a platter and allow to rest 30 minutes before slicing

-Scoop vegetables out to surround roast on platter

-Pour some of the remaining liquid over it before serving


Pairs well with roasted asparagus or green beans, mashed potatoes and homemade bread

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