Classic Pot Roast

  • Prep 10 mins
  • Preheat 20 mins
  • Total 3h 40 mins
  • Easy
  • Serves 8

TIP: Beef broth can be substituted for red wine in step 3.


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3 pounds beef chuck roast, shoulder cut
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup red wine
  • 3 cloves garlic, peeled, minced
  • 1 yellow onion, chopped into ½ inch pieces
  • 1 pound large carrots, peeled, chopped into 1 1/2-inch pieces
  • 1 ½ pounds baby yellow potatoes
  • 2 bay leaves
  • Fresh thyme, for garnish


  • Large Bowl
  • 2 1/2 quart oval baking dish
  • Step 1

    Install the Accessory Frame in the bottom level of the unit. Turn the left-hand dial to select SPECIALTY ROAST, set STAGE 1 temperature to 700°F, and set time to 10 minutes. Push the right-hand dial to select STAGE 2, then set temperature to 300°F and time to 3 hours. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).

  • Step 2

    Season the beef on all sides generously with salt and pepper. Place the Roast Rack in the Pro-Heat Pan, then place the roast on the rack.

  • Step 3

    In a large bowl, combine the oil, tomato paste, and flour. Add the beef broth and red wine until it’s incorporated into a sauce. Add the garlic and onion to the bowl. Set aside.

  • Step 4

    When the unit is preheated and ADD FOOD and PRS STRT displays, open the door and place pan in the unit. Close door and select START/STOP to begin cooking.

  • Step 5

    When STAGE 2 cooking begins, open the door, and transfer the pan to a heat-resistant surface. Transfer the beef roast to a 2 ½ quart baking dish.

  • Step 6

    Arrange the carrots and potatoes around the roast and pour the liquid mixture on top and around the roast and add the bay leaves. Cover with aluminum foil. Place the dish in the oven, close the door, and cook until fork tender, about 2 1/2 to 3 hours. The roast is ready when the meat separates easily when pulled with a fork.

  • Step 7

    When cooking is complete, open the door, remove dish from the oven, and let it rest for about 10 minutes. Serve garnished with fresh thyme.