top of page


Few dishes are more satisfying than Mom's Pot Roast. In honor of Mother's Day we're featuring our Perfect Pot Roast this week.


  • Salt and freshly ground black pepper

  • One 3- to 5-pound Bean Hollow Grassfed chuck roast

  • 2 or 3 tablespoons olive oil

  • 2 whole onions, peeled and halved

  • 6 to 8 whole carrots, unpeeled, cut into 2-inch piece

  • 4-5 new potatoes

  • 1 cup red wine, optional

  • 3 cups beef broth

  • 2 or 3 sprigs fresh rosemary

  • 2 or 3 sprigs fresh thyme


  • Preheat the oven to 275 degrees F.

  • Generously salt and pepper the chuck roast.

  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

  • Add in the onions, the potatoes and the carrots, along with the fresh herbs.

  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.


bottom of page