Country Pot Roast


  • 1 teaspoon olive oil
  • 3 3/4 pounds beef chuck roast, trimmed and tied
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 6 ounces red pearl onions, peeled
  • 2 cups low sodium beef or chicken broth
  • 1 cup California Black Ripe Olives, whole, pitted
  • 1 cup diced canned tomatoes
  • 1cup red wine
  • 1 tablespoon chopped thyme
  • 1 pound parsnips, peeled and coarsely chopped
  • 8 ounces celery, trimmed and coarsely chopped
  • 8 ounces new potatoes, halved


  1. Heat olive oil in a Dutch oven or deep oven proof roasting pan over medium-high heat.
  2. Season roast with salt and pepper and place in pan to brown on all sides for 3-4 minutes.
  3. Stir onions into pan and cook for 3-4 minutes.
  4. Pour in broth, California Ripe Olives, tomatoes, red wine and thyme and bring to a boil.
  5. Turn heat down to a simmer, cover and braise in a 350°F oven for 1 hour, then turn over and cook for another 45-60 minutes.
  6. Add parsnips, celery and potatoes to roast and continue cooking for 30-45 minutes until vegetables are cooked through and meat is fork tender.
  7. Transfer pot roast to carving board, remove butcher twine and slice across the grain to desired thickness. Top with pan juices and vegetables.
Nutritional Analysis Per Serving:

Calories 530, Fat 29g, Cholesterol 130mg, Sodium 670mg, Carbohydrate 18g, Protein 43g, Calories from fat 50%