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"I love pot roast," says Katie Lee. It's one of those great comfort foods, she adds, calling it "comfort on a plate." Pot roast is also inexpensive, super flavorful and very hard to mess up. You really just need to find the time to cook the dish, but it's so worth it! 

Pro Tip from Katie: Any leftover meat is great in my Asian Beef Lettuce Cups.

For another wonderful beef recipe from Katie, check out her Beef Stroganoff.


  • One 4-pound chuck roast
  • Salt and pepper
  • ¼ cup flour
  • 2 tablespoons canola oil
  • 2 onions, peeled and quartered
  • 4 large carrots, split lengthwise and cut into 1 ½-inch pieces
  • 2 leeks, cleaned and sliced into half-moons
  • 2 cups sliced white button mushrooms
  • 2 cloves garlic
  • 1 cup red wine
  • 1 quart reduced-sodium beef broth
  • 2 tablespoons tomato paste


Serves: 4, with leftovers


Preheat oven to 300°F.

Season all sides of roast with salt and pepper, then dredge in the flour.

In a large Dutch oven, heat the canola oil over medium heat. Brown roast, 4 to 5 minutes per side, then remove and set aside.

Reduce the heat under the Dutch oven to medium and add the onions, carrots, leeks, mushrooms, and garlic. Cook, stirring occasionally, about 5 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Stir in the broth and tomato paste; add salt and pepper to taste.

Place the roast back into the Dutch oven and nestle it in the broth and vegetables. Bring the liquid to a low boil, cover the pot and put it in the oven until the meat is fork-tender, 3 to 3 ½ hours.

Transfer the roast to a cutting board and slice. Spoon the pan juices and vegetables over the beef when serving.