Rating: 4.52 stars
237 Ratings
  • 5 star values: 162
  • 4 star values: 50
  • 3 star values: 17
  • 2 star values: 3
  • 1 star values: 5

I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.

Recipe Summary

prep:
15 mins
cook:
4 hrs 15 mins
total:
4 hrs 30 mins
Servings:
12
Yield:
1 (3 pound) roast
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.

  • Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

Nutrition Facts

243 calories; protein 14.3g; carbohydrates 10.1g; fat 15.2g; cholesterol 51.6mg; sodium 253.7mg. Full Nutrition
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Reviews (195)

Most helpful positive review

Rating: 5 stars
03/10/2012
I had a five pound beef roast--I adjusted the serving counter to reflect that FOR THE ROAST ALONE. I added fresh ground pepper, garlic powder and onion powder to the flour before sprinkling it over the roast. I also used beef broth instead of water. I didn't want to lose all that great flavor in the pan from searing the roast so I set the roast aside and sauteed the onion and some fresh minced garlic in the skillet with a little butter until the onions started to turn translucent. I then added the broth, let it come to a boil, and scraped all that good flavor from the pan. I poured the liquid into the bottom of the roasting pan, set the roast on top, then poured the wine over everything and added the spices. This was one of the best roasts we've ever had. Out of that whole roast, there's just enough for leftovers for one person tomorrow. My boys inhaled dinner. NOTE: My roast was done in two hours and that's medium done. If you keep it covered the whole time it's cooking (just cover it with a lid or with foil), you won't have a dry roast. Read More
(214)

Most helpful critical review

Rating: 3 stars
07/20/2011
Good, but I essentially used this recipe as a guide – an average three stars as written. I modified the recipe in several regards, elevating my rating from three to four stars. I added salt and pepper to the flour, seared the (rump) roast in olive oil, used beef broth rather than water, and topped the roast with sprigs of fresh rosemary and thyme instead of the dried herbs. I also made slits in several places on the roast and inserted slivers of fresh garlic. I had other plans for vegetables (besides, I don’t like cooked carrots or pearl onions) so I skipped the potatoes, carrots and onions and chose instead to toss in a handful of dried porcini mushrooms which added a great deal of flavor. The biggest change – I wasn’t sure when we’d eat supper tonight so I used the slow cooker rather than the oven. Very flavorful and tender. Searing the roast first and adding red wine makes all the difference. Read More
(95)
237 Ratings
  • 5 star values: 162
  • 4 star values: 50
  • 3 star values: 17
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
03/09/2012
I had a five pound beef roast--I adjusted the serving counter to reflect that FOR THE ROAST ALONE. I added fresh ground pepper, garlic powder and onion powder to the flour before sprinkling it over the roast. I also used beef broth instead of water. I didn't want to lose all that great flavor in the pan from searing the roast so I set the roast aside and sauteed the onion and some fresh minced garlic in the skillet with a little butter until the onions started to turn translucent. I then added the broth, let it come to a boil, and scraped all that good flavor from the pan. I poured the liquid into the bottom of the roasting pan, set the roast on top, then poured the wine over everything and added the spices. This was one of the best roasts we've ever had. Out of that whole roast, there's just enough for leftovers for one person tomorrow. My boys inhaled dinner. NOTE: My roast was done in two hours and that's medium done. If you keep it covered the whole time it's cooking (just cover it with a lid or with foil), you won't have a dry roast. Read More
(214)
Rating: 5 stars
05/05/2012
I finally decided it's time to jump in with a couple of comments on my recipe. First, I totally agree with everyone who suggested using beef broth instead of water. Second, Allrecipes made some changes to the recipe that I originally submitted. This recipe does not make 12 servings, it makes one serving per 1/2 pound of chuck roast. When I submitted it, I said it made 6 servings. I also said small onions, not pearl onions. I use small yellow onions when I make it. Also, if the carrots are large, I add them before the other vegetables and let them cook for 10 or 15 minutes before adding the rest. I also add whole fresh mushrooms if I have them, but I don't change the seasonings; my family likes them just like they are. Read More
(176)
Rating: 5 stars
11/03/2009
I followed the recipe with the exception of using beef broth in place of the water and added mushrooms. However, I didn't follow the method. I seared the roast, put it into the Crockpot, added the rest of the ingredients and cooked on low for 8 hours. An easy Sunday meal! Read More
(127)
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Rating: 3 stars
07/19/2011
Good, but I essentially used this recipe as a guide – an average three stars as written. I modified the recipe in several regards, elevating my rating from three to four stars. I added salt and pepper to the flour, seared the (rump) roast in olive oil, used beef broth rather than water, and topped the roast with sprigs of fresh rosemary and thyme instead of the dried herbs. I also made slits in several places on the roast and inserted slivers of fresh garlic. I had other plans for vegetables (besides, I don’t like cooked carrots or pearl onions) so I skipped the potatoes, carrots and onions and chose instead to toss in a handful of dried porcini mushrooms which added a great deal of flavor. The biggest change – I wasn’t sure when we’d eat supper tonight so I used the slow cooker rather than the oven. Very flavorful and tender. Searing the roast first and adding red wine makes all the difference. Read More
(95)
Rating: 5 stars
09/30/2009
Very very very good! My only changes were to use beef broth instead of water and I doubled the broth/wine to about 2 cups. Great balance of spices. I also made some brown gravy to drizzle over the top of all the meat and veggies at the table. Will definintely use this again and again. Read More
(89)
Rating: 5 stars
12/02/2009
This roast was one of the best roasts I have ever made. If you have a cast iron pot I suggest using that. It made it SOOOO tender and also cuts the cooking time down a bit. I used low-sodium beef stock in place of the water and ended up using 1 cup in all after adding an additional 1/2 cup when I added my vegies. I combined all my spices together first and added 1/2 to the flour before sprinkling on the roast. I also put the flour/spice mixture into a spice shaker to make applying to the roast easier and less messy. Worked out great and I only ended up using 1 tablespoon flour mixture in all - didn't need any more and the roast was well covered. The liquid does cook down quite a bit, unless it was because of my cast iron pot, so I suggest keeping an eye on that, especially if you want to make a gravy. You may want to add more if that is the case. I had just enough liquid to use as an au jus - no gravy needed. Delicious. Thanks for an awesome recipe! I will definitely be making this again! Read More
(49)
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Rating: 5 stars
12/18/2009
PHENOMENAL!! This is the best roast I've ever had, never thought I'd say this, 'mom, it's better than yours!' I used 1C of beef broth and red wine, this is soo tender it falls apart and I just cut it with my fork. Thanks for such an amazing recipe~fantastic flavor! Read More
(33)
Rating: 4 stars
01/28/2011
This was a great / easy recipe. I substituted beef broth for the water, used Pinot Noir for the wine. I did not brown it. I put the meat, wine, broth, spices and the onions, carrots and potatoes all in at the same time and cooked it for 2 hrs & 30 mins at 350. I think cooking it for 3 to 4 hours would be too long. The meat was tender and the wine and spices gave it a great flavor. I will make this again. Read More
(32)
Rating: 5 stars
03/07/2011
We liked the subtle red wine flavor of this pot roast and would definitely make it again. I opted for the slow cooker on this one, so I bypassed the flour/browning step and just threw everything in the crockpot for 8 hours on Low. It came out perfectly tender with plenty of juice to make gravy. Unlike my usual self, I didn't add anything to the ingredients. It was very flavorful! Thanks for a great pot roast recipe! Read More
(27)