Nothing says comfort food quite like a traditional pot roast. This hearty dish, made with a bone-in chuck roast along with carrots, onions, and baby potatoes, all in a flavorful nutrient-dense gravy, is perfect for a cozy family dinner or a special Sunday supper. Cooking with a bone-in cut of meat adds an extra layer of flavor and nutrients, while the slow braising process ensures melt-in-your-mouth tenderness.
Traditional Bone-In Pot Roast Video
Be sure to watch the Bone-In Pot Roast video and find out how to make the best pot roast you have ever had that is not only delicious but exceptionally nutritious, too! And don’t forget to scroll down through this blog post for extra tips, detailed instructions, and the printable recipe.
In this video, I’ll walk you through how to whip up this irresistible pot roast and discover a few clever tricks to make this recipe effortless. And you’ll love my tip for making a nutrient-dense gravy!
Our family loves simple yet scrumptious recipes that make week-nights, weekends and even holidays feel extra special. From slow-roasted meats to a slowly braised whole chicken and nutrient-rich bone broths, if you want to add something special to your dinner table—even your Christmas table—this year, this traditional bone-in pot roast is a must-try!
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Table of Contents
- Traditional Bone-In Pot Roast Video
- Why You’ll Love This Recipe
- Bone-In Pot Roast Recipe
- Ingredients for Pot Roast
- Why Braise Meat in Fortified Wines
- Tips for Making the Best Pot Roast
- How to Make a Pot Roast
- Frequently Asked Questions
- Pot Roast Serving Suggestions
- Storing and Reheating Instructions
- Where to Buy A Bone-In Chuck Roast
- More Nutrient-Dense Recipes
- The Modern Pioneer Cookbook
- Traditional Bone-In Pot Roast Recipe
- Shop for items used in this blog post or video
Why You’ll Love This Recipe
- Rich and Flavorful: The bone-in chuck roast infuses the dish with a deep, savory flavor.
- Perfectly Tender Meat: Slow braising transforms an economical cut into a fork-tender delight.
- Wholesome Ingredients: Traditional cooking fats like tallow and a rich fortified wine like Madeira elevate this dish.
- Family Favorite: This dish is a guaranteed crowd-pleaser and perfect for leftovers!
Bone-In Pot Roast Recipe
For years, a classic pot roast has been a staple in our home for Sunday dinners and cozy gatherings. This Traditional Bone-In Pot Roast Recipe takes it up a notch by using a flavorful bone-in chuck roast, which adds richness and depth to the dish. Cooking meat on the bone enhances the flavor and releases nutrients, such as collagen, making this meal as nourishing as it is delicious.
For years, a classic pot roast has been a staple in our home for Sunday dinners and cozy gatherings. This Traditional Bone-In Pot Roast Recipe takes it up a notch by using a flavorful bone-in chuck roast, which adds richness and depth to the dish. Cooking meat on the bone not only enhances the flavor but also releases nutrients including collagen making this meal as nourishing as it is delicious.
This recipe is part of my collection of traditional, tried-and-true dishes that celebrate wholesome ingredients and simple techniques. If you love recipes like this, you’ll also enjoy my Best Beef Stew or Homemade Meatloaf, both perfect for enjoying on chilly days and don’t miss making my Gingerbread Cake, a delightful treat to round out a cozy winter meal with a touch of sweetness.
Pot roast is the ultimate comfort food, and this version doesn’t disappoint. The slow-braised chuck roast is tender enough to cut with a fork, and the accompanying carrots, potatoes, and onions absorb all the rich flavors of the braising liquid. For a similar comforting dish, watch my Beef and Barley Soup video made with a 7-bone-in roast for another hearty favorite packed with traditional goodness.
Ingredients for Pot Roast
Here’s a quick explanation of the ingredients for making this pot roast, but you’ll find the exact measurements in the printable-friendly recipe card below.
For the Roast:
- Bone-In Chuck Roast: This cut is ideal for braising, as the marbling and bone release rich collagen and flavor into the sauce, creating a tender, melt-in-your-mouth texture. The bone also adds essential nutrients like calcium and magnesium to the dish.
- Fine-Ground Sea Salt: Enhances the natural flavors of the meat and vegetables while providing trace minerals for a subtle, pure taste.
- Freshly-Ground Black Pepper: Adds a touch of warmth and spice, balancing the richness of the meat and braising liquid.
- Beef Tallow (for searing): A traditional fat that withstands high heat, perfect for creating a golden, flavorful crust on the roast. Tallow also adds depth and richness to the dish. (Learn how to make homemade beef tallow.)
For the Braising Liquid:
- Madeira (or other fortified wine): This rich, nutty wine infuses the sauce with complexity and depth, enhancing the savory flavors of the beef and vegetables. Fortified wines like Madeira also tenderize the meat during cooking.
- Carrot: A single carrot in the braising liquid adds a touch of natural sweetness and balances the savory and acidic elements of the sauce. As it breaks down during cooking, it subtly enhances the flavor profile of the braising liquid.
- Celery Stalks: Celery contributes an aromatic and slightly herbal note to the braising liquid, creating a flavorful foundation that complements the other ingredients beautifully. Its delicate flavor adds depth without overpowering the dish.
- Yellow Onion: Onions bring natural sweetness and a savory base to the braising liquid, enriching the overall flavor of the dish.
- Water: A neutral liquid that keeps the braising liquid balanced while allowing the other flavors to shine.
- Tomato Paste: Adds concentrated umami and slight acidity, brightening the flavors of the roast and sauce.
- Worcestershire Sauce: A pantry staple for adding a savory, tangy punch to the braising liquid. Its blend of spices and anchovies enhances the meatiness of the dish.
- Bay Leaves: These aromatic leaves subtly infuse the dish with earthy, herbal notes, tying all the flavors together.
For the Vegetables:
- Small Whole Yellow Waxy Potatoes: Their creamy texture holds up beautifully during braising, absorbing the flavors of the sauce while maintaining their shape.
- Carrots: Carrots add natural sweetness and a pop of color, balancing the savory flavors of the dish with their subtle earthiness.
- Yellow Onions: Roasting these alongside the meat deepens their sweetness, creating a tender, flavorful accompaniment.
- Fresh Thyme Sprigs: Thyme’s gentle, earthy aroma complements the savory and herbal notes of the braise, adding a touch of elegance. More importantly, thyme is rich in thymol, which is a strong antiviral that can inhibit the colonization of viruses.
- Fresh Flat-Leaf Italian Parsley: Adds a herbaceous flavor to the dish, balancing the richness of the roast.
For Making the Gravy:
- Braising Liquid: This is the heart of the dish, rich in nutrients from the marrow of the bone, the sinew from the meat, and the dissolved beef fat and cartilage. It’s naturally infused with collagen from the sinew and cartilage, which supports joint health and digestion, while the marrow and beef fat give the gravy its silky, luxurious texture.
- Unsalted Butter: Adds a creamy, silky texture to the gravy while enhancing its flavor. Using unsalted butter gives you control over the seasoning.
- All-Purpose Flour: Creates a smooth, velvety gravy by thickening the braising liquid to the perfect consistency for drizzling over the meat and vegetables.
Why Braise Meat in Fortified Wines
This recipe is an ideal starting point if you’re new to cooking with fortified wines like Madeira. Including Madeira or other fortified wines in the braising liquid when making a bone-in pot roast elevates the dish to a whole new level. Madeira’s rich, nutty flavor adds depth and complexity to the sauce, perfectly complementing the savory notes of the beef. Additionally, the acidity of the fortified wine helps extract the collagen from the bone (as well as the sinew and cartilage in the meat), transferring it to the braising liquid.
Fortified wines like Marsala, port, sherry, or vermouth can also be excellent alternatives, each bringing their own unique character to the dish. These fortified wines enhance the flavor and help tenderize the meat as it braises, creating a truly memorable melt-in-your-mouth pot roast. There’s nothing more satisfying than embracing time-honored techniques and ingredients in our traditional foods kitchens!
Tips for Making the Best Pot Roast
- Use a Bone-In Roast: The bone adds flavor and releases collagen, enriching the braising liquid.
- Don’t Rush the Braise: Low and slow cooking is the key to tender meat and perfectly cooked vegetables.
- Add Vegetables Later: This ensures they maintain their structure and don’t overcook.
How to Make a Pot Roast
Here’s an overview of the process for making this pot roast, but you’ll find even more details in the printable-friendly recipe card below.
1. Prepare and Sear the Roast
- Heat 2 tablespoons of tallow in a Dutch oven over medium-high heat.
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Sear the roast for 4-5 minutes per side until browned. Remove the roast and set it aside.
- If using the oven method, preheat your oven to 325°F (163°C).
2. Build the Braising Liquid
- On high heat, deglaze the Dutch oven with the Madeira, scraping up any brown bits that have formed on the bottom
- Lower the heat to medium. Add the chopped carrot, celery, and onions and stir.
- Return the chuck roast to the Dutch oven and place it on top of the chopped vegetables.
- Add sufficient water to come up the sides of the chuck roast, leaving the top of the roast exposed. Bring the mixture up to a boil, then immediately turn the heat to low, and cover the Dutch oven.
- If using the oven method, place the Dutch oven on the middle rack of the preheated oven.
3. Braise (Simmer) the Roast
- On the stovetop, braise the chuck roast on low for 1 hour per pound of meat.
- If using the oven method, braise the chuck roast for 1 hour at 325°F (163°C) per pound of meat.
4. Add the Vegetables
- With 1 hour of braise time remaining, add the carrots, quartered onions, and potatoes around the roast, submerging them slightly in the braising liquid.
- Cover and continue to braise for 1 hour. The onions and carrots should be tender, the potatoes cooked through, and the meat should be falling off-the-bone tender.
5. Finish and Serve
- Remove the roast and vegetables from the pot and place them on a serving platter.
- Off the heat, use a hand-held blender stick or standard blender to purée the braising liquid. Return the pot to the heat, add the butter and flour (which has been made into a beurre manié), and add it to the puréed braising liquid. Bring the mixture up to a boil, whisking constantly while the beurre manié dissolves and the gravy thickens.
- Serve the pot roast with the carrots, onions, and potatoes, and spoon the gravy over the top. Enjoy!
Frequently Asked Questions
- What can I use in place of a Madeira or other fortified wine?
When making a traditional pot roast, if you would prefer to avoid using a fortified wine to deglaze your pan after browning the chuck roast, you can use apple juice, a touch of balsamic vinegar in water, or simply plain water.
- Can I use a boneless chuck roast instead of bone-in?
Yes, but as we have discussed here, the bone adds extra flavor and nutrients. If using a boneless chuck roast, I recommend you add a piece of marrow bone or a soup bone, such as a knuckle or patella bone, to the pot for similar benefits.
Pot Roast Serving Suggestions
In addition to the carrots, onions, and potatoes that are cooked along with the chuck roast, serve this pot roast with:
- Warm crusty bread to soak up the flavorful sauce
- A crisp green salad for a balanced meal
This Traditional Pot Roast Recipe Made with a Bone-In Chuck Roast will surely become a family favorite. It’s rich, comforting, and perfect for making memories around the table. Enjoy!
Storing and Reheating Instructions
- How do I store leftover pot roast?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- How do I reheat pot roast?
Reheat gently on the stovetop or in the microwave.
Where to Buy A Bone-In Chuck Roast
I’d like to introduce you to Shirttail Creek Farm that’s located in Brenham, Texas. They offer a wide range of grass-fed and finished beef, pastured pork, chicken, and eggs, and lots more through their online store.
I love Shirttail Creek Farm because they offer bone-in chuck roasts that are perfect for making a traditional pot roast. In today’s video and recipe post, I talk about how important it is for us to cook with and eat meat on the bone. And if you can’t find meat on the bone at your local grocery store, I encourage you to get your meats from Shirttail Creek Farm.
In addition to Bone-In Chuck Roasts, you can find lots of nutritious meats and products to help you make the most healthy and gelatinous beef bone broth:
They also offer their products around Austin at farmers markets and at Local Pastures, a local grocery store chain. If you’re outside the central Texas area, they’ll ship their products to you across the continental United States.
This is not a sponsored post. I recently learned about this wonderful Texas farm, and I’m so glad they offer bone-in meats and other nutrient-dense foods for your and my traditional foods kitchen!
More Nutrient-Dense Recipes
If you love this Traditional Bone-In Pot Roast and are ready to make more nutrient-dense meals, here are some of my favorite ways to make the most of the real food ingredients I bring into my traditional foods kitchen.
- Rich and Gelatinous Beef Bone Broth
- Easiest Roasted Bone Marrow Recipe
- How to Make Chopped Chicken Livers
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Traditional Bone-In Pot Roast
Equipment
- 1 Large Dutch Oven or heavy-bottomed pot
- 1 Chef's knife
- 1 Cutting board
- Kitchen twine
- 1 Whisk
Ingredients
For the Roast:
- 3-4 pound Bone-in chuck roast
- 2 1/2 teaspoons Fine-ground sea salt
- 1/2 teaspoon Freshly-ground black pepper
- 2 tablespoons tallow Options include clarified butter, ghee, or a combination of half unsalted butter and half extra-virgin olive oil.
For the Braising Liquid:
- 1 1/2 cups Madeira or other fortified wine
- 1 medium yellow onion chopped
- 4 cups water Or enough to cover the roast up to its sides but leaving the top exposed.
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 dried bay leaves
For the Vegetables:
- 1½ lbs small whole yellow waxy potatoes
- 1½ lbs carrots, peeled and cut into large chunks
- 2 medium yellow onions, peeled and quartered
- 10 sprigs fresh thyme
- 3 tablespoons chopped fresh flat-leaf Italian Parsley
For the Gravy:
- braising liquid
- 1 tablespoon butter, unsalted
- 1 tablespoon all-purpose flour
Instructions
Prepare and Sear the Roast:
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Heat the tallow in a Dutch oven over medium-high heat.
- Sear the roast for 4-5 minutes per side until browned. Remove the roast and set it aside.
- If using the oven method, preheat your oven to 325°F (163°C).
Build the Braising Liquid:
- On high heat, deglaze the Dutch oven with the Madeira, scraping up any brown bits that have formed on the bottom
- Lower the heat to medium. Add the chopped carrot, celery, and onions and stir.
- Return the chuck roast to the Dutch oven and place it on top of the chopped vegetables.
- Add sufficient water to come up the sides of the chuck roast, leaving the top of the roast exposed. Bring the mixture up to a boil, then immediately turn the heat to low, and cover the Dutch oven.
- If using the oven method, place the Dutch oven on the middle rack of the preheated oven.
Braise (Simmer) the Roast:
- Braise the chuck roast for 1 hour per pound of meat.
Add the Vegetables:
- With 1 hour of braise time remaining, add the carrots, quartered onions, and potatoes around the roast, submerging them slightly in the braising liquid.
- Cover and continue to braise for 1 hour until the onions and carrots are tender, the potatoes cooked through, and the meat should be falling off-the-bone tender.
Make the Gravy and Serve:
- Remove the roast and vegetables from the pot and place them on a serving platter.
- Off the heat, use a hand-held blender stick or standard blender to purée the braising liquid in the Dutch oven.
- Mix the butter and all-purpose flour together and form a ball. This is your beurre manié.
- Return the Dutch oven to the heat and add the beurre manié.
- Bring the mixture up to a boil, whisking constantly while the beurre manié dissolves and the gravy thickens.
- Once the gravy thickens, turn off the heat, and transfer the Dutch oven to a heatproof surface. Spoon the gravy over the pot roast and serve with the carrots, onions, and potatoes. Enjoy!
- The pot roast can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, warm gently on the stove.
Notes
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Recommended Reading
- The Modern Pioneer Cookbook
- Nourishing Traditions
- Deep Nutrition (Described in today’s video)
