Pot Roast

This is a classic but always welcome on a winter day.


  • 4 lbs roast (with or without bone, chuck or similar cut)
  • 4 stalks celery, with leaves is good
  • 2 carrots, cut in large chunks
  • 1 onion (I prefer white but yellow is good too)
  • kabocha squash, seeded, skinned and cut in large cubes
  • rutabaga, skinned and cut in large cubes
  • 10-12 cloves of garlic (yes, it’s a lot but it makes  a difference)
  • fresh thyme
  • 1/2 c red wine
  • 4 c veggie stock
  • 4 tbsp tomato paste, optional


  • Sprinkle the roast liberally with sea salt and pepper about 1 hour in advance of cooking.  Leave on the counter so it comes to room temperature.
  • Heat a large oven-proof pot with a lid(Dutch oven or similar) on the stove.
  • When the pot is hot, drizzle in olive oil and let it heat up.
  • Place the roast in the pot and sear all sides until browned and crusty.
  • Remove roast to a plate.
  • Heat the oven to 325F.
  • Add the vegetables to the pot and sprinkle with salt.  Caramelize the veggies for about 3 minutes.
  • Add the seasonings and cook for another 1-2 minutes.
  • Add the wine to de glaze the pot, scrape the little bits off the bottom.
  • If using tomato paste, add it in now.  Cook it for 1-2 minutes.
  • Put the roast back into the pot with the veggies and add broth until it is approx 1/2 way up the side of the roast.
  • Put the pot in the oven with the lid on.  Cook until the roast is fork tender….about 3-4 hours.  Baste roast occasionally. If the veggies are getting too soft, remove them to a bowl and re-warm when ready to serve.
  • When roast is done, slice or separate with forks.
  • You can make a roux and use the stock to make gravy OR use the stock to make Turmeric Ginger Kabocha Squash Soup. Remove the fat once the stock has cooled.
  • Enjoy!

Thanks to Chef Michael Symon

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