A pot roast conjures images of warmth and comfort, a classic dish that brings families together around the table. It’s a dish rooted in tradition, where tough cuts of beef are transformed into tender, flavorful perfection through slow cooking and gentle simmering. Here’s a journey through the creation of a pot roast:


6. **Serve:** Once the roast is tender and the vegetables are cooked through, remove the bay leaves. Transfer the roast to a cutting board and slice it against the grain into thick slices. Arrange the slices on a serving platter alongside the vegetables.


7. **Thicken the Sauce (Optional):** If you prefer a thicker sauce, you can thicken it by mixing 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Stir the cornstarch slurry into the simmering broth and cook for a few minutes until thickened.


8. **Garnish and Enjoy:** Sprinkle chopped fresh parsley over the pot roast and vegetables for a burst of color and freshness. Serve hot, with crusty bread or over mashed potatoes, allowing everyone to enjoy the tender meat and flavorful vegetables bathed in the rich, savory sauce.


Pot roast is not just a meal; it’s a labor of love—a dish that fills the home with tantalizing aromas and brings loved ones together to share in its comforting embrace. With each bite, you taste the warmth of tradition and the satisfaction of a hearty, nourishing meal that nourishes both body and soul.




  • 3-4 lb chuck roast, cut into 3 in chunks
  • 1 onion, chopped
  • 2 pieces of celery, chopped or quartered
  • 2-3 carrots, cut into 1 inch pieces
  • 2 cups beef broth
  • 2 cups red wine
  • 2 cloves garlic
  • 1/4 cup tomato paste
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1/2 tsp dried or fresh rosemary
  • 2 tbsp olive oil
  • 2 tbsp butter



Preheat oven to 325.

Season chuck roast with salt, pepper and garlic powder.

In a Dutch oven over medium-high heat, sear the pieces on each side until nicely browned. Remove from Dutch oven and set aside.

Add in the butter and add the carrots, celery and onion. Add in thyme, rosemary.

Cover and cook for approximately 3-4 hours, until fork tender. To thicken the gravy, make a cornstarch slurry with 4 tbsp cornstarch with 4 tbsp cold water and add the last 20 minutes of cooking. Enjoy!

5 tbsp butter
5 tbsp flour
2 cups heavy cream
2 cups whole milk
1/2 pack of Boursin cheese herb and garlic
5 cups variety of fresh shredded cheeses, like sharp cheddar, Gouda, mozzarella, havarti, Colby etc 1.5 cup mild cheddar for topping
12 oz elbow noodles, cooked
1/2 tsp Salt
1/2 tsp pepper
1 tbsp garlic powder
 tsp onion powder
 tsp smoked paprika

Melt butter over medium heat and then add in flour and make a roux. Slowly add in milk stirring. Then cream. Add seasonings besides paprika. Once incorporated add in Boursin cheese and then slowly add other cheeses and remove from heat. Add in noodles and add to a baking dish and top with more mild cheddar and sprinkle with paprika and bake at 375 for approximately 35 minutes.


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