Winter Pot Roast

Winter Pot Roast


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

It’s cold outside which calls for a comforting Winter Pot Roast. Feel free to use any vegetables that strike your fancy.

  • 3 Pounds Boneless Beef Chuck Arm Or Shoulder Pot Roast
  • 2 Tablespoons Olive Oil
  • 2 Cups Beef Broth
  • 1 Tablespoon Finely Shredded Lemon Peel
  • 3 Teaspoons Dried Oregano (Crushed)
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 3 Garlic Cloves (Minced)
  • 3 Medium Carrots (Peeled And Cut Into 1 Inch Pieces)
  • 3 Medium Parsnips (Peeled And Cut Into 1 Inch Pieces)
  • 1 Large Onion (Cut Into Wedges)
  • 1 Cup Pitted Dried Prunes (Halved)
  • 1/2 Cup Dried Apricots (Halved)
  • 1/3 Cup Cold Water
  • 1/4 Cup Unbleached Flour
  1. Preheat oven to 325 degrees.
  2. Trim any fat from roast. In 6 quart Dutch oven add olive oil. Brown meat on all sides in hot oil over high heat. This should take about 10 minutes. Turn off heat.
  3. In medium-size bowl combine beef broth, lemon peel, oregano, kosher salt, pepper, and garlic. Pour over roast.
  4. Place in oven, covered, for 1 1/2 hours. Add carrots, parsnips, onions, prunes, and apricots. Cover and place back in oven for 30 minutes until meat and vegetables are tender.
  5. Transfer roast, vegetables, and fruit to serving platter. Keep warm. Reserve juices to prepare gravy.
  6. To prepare gravy: Measure juices and skim off fat. If necessary, add enough water to juices to equal 2 1/2 cups. Return to Dutch oven. In small-size bowl stir 1/3 cup cold water into unbleached flour until smooth. Stir into juices and cook over a medium heat until thickened and bubbly. Stir constantly. Cook and stir for 1 more minute. Serve with meat, vegetables, and fruit.
  7. Serves 6
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes

Pan Roasted Lamb Meatballs With Brussels Sprouts

Pan Roasted Lamb Meatballs With Brussels Sprouts

Crawfish Etouffee
Grilled Jerk Chicken Tenders

Grilled Jerk Chicken Tenders

Jacqueline Kennedy's Beef Stroganoff