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“Pot roast like I fondly remember from Sunday dinners at home. This is from Food and Wine magazine.”

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. Tie thyme and parsley sprigs together with bay leave using butcher twine.
  3. Season roast with salt and pepper and dust with flour.
  4. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add the roast; cook over moderate heat, turning, until browned all over, about 20 minutes. Transfer to a plate.
  5. Add onion and garlic to the pot and cook, stirring, until softened, 5 minutes. Add the broth and herb bundle and bring to a boil. Return meat to pot, cover, and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once, halfway through.
  6. Meanwhile, in a medium skillet, heat the remaining 2 tbsp of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.
  7. Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the mushrooms, carrots, and potatoes. Cover and braise in the oven for 30 minutes, until the vegetables are tender.
  8. Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.
  9. Remove the strings from the roast and cut into thick slices, arrange on the platter and pour the sauce on top.
  10. Serve with buttered noodles and prepared horseradish.
  11. Beer-Braised Pot Roast: Before adding onions, cook 12 oz bacon; transfer half to a plate. Replace 1 cup of broth with 12 oz. amber ale. Omit mushrooms and carrots; replace potatoes with parsnips cut 3/4" thick and cook for 45 minutes. Garnish with reserved bacon.

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