Pot Roast

April 25, 2022

This roast is delicious, filling, and super-easy to prep. Pop it in the oven the night before or in the morning, before you leave on your trip, and you’ll come home to a delicious supper.

Yield: 6–8 servings


2 teaspoons oil

1 large onion, diced

4–5 cloves garlic, chopped

3.5–4 lb. chuck roast


Black pepper

2 teaspoons paprika

1 teaspoon garlic powder

1 cup chicken stock

¼ cup red wine

Sack of baby potatoes (approximately 2 lb.)

½ bag baby carrots (1 lb.)

1 bag baby onions (approximately 20 onions)


In an ovenproof pan, heat oil. Sauté onions and garlic on medium heat until starting to brown, approximately 7–10 minutes.

Remove the net from the meat. Place the meat in the middle of the pan. Add spices, chicken stock, and wine. Place potatoes, carrots, and baby onions around the meat. Cover tightly and bake at 200°F for 6–8 hours.

Note: This can also be made in a Crock-Pot.