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Pot Roast Made Simple

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“My husband greeted me with this after I came home from a flight back East. He just threw it all together and with a house of teenagers it became one of the family's favorites. Our children are all grown now but they still are sharing this incredibly easy and wonderfully flavorful one-dish dinner with their families and friends. Bless all husbands who cook better than their wives!! Serve with hot bisquits and salad for a "company good" meal.”
1hr 40mins

Ingredients Nutrition

  • 3 -5 lbs chuck roast (bone in or boneless)
  • 3 (16 ounce) packages baby carrots
  • 3 yellow onions, cut in chunks (1/8ths)
  • 4 stalks celery, cut in 1/2 inch pieces
  • 6 -8 peeled russet potatoes, cut in quarters lengthwise
  • 1 tablespoon salt (can be reduced or omitted)
  • 2 teaspoons black pepper (can be reduced or omitted)
  • 2 cups Catalina dressing
  • 2 cups red wine (burgandy or merlot work well)
  • 12 ounces beer
  • 2 cups water
  • 4 tablespoons cornstarch


  1. Place meat and all vegetables in roasting pan with tight sealing lid.
  2. Mix together Catalina dressing, wine, and beer and pour over meat and vegetables.
  3. Salt and Pepper to taste (more salt or pepper may be added as roast is cooked).
  4. Place lid on tightly and cook at 375 degrees for 1-1 1/2 hours depending on amt.
  5. of meat.
  6. Roast is done when meat pulls apart easily.
  7. More water may be added if needed to maintain gravy consistency in pot.
  8. When done remove meat and vegetables to serving platter and dish and place roasting pan on stove over medium heat.
  9. Add water/ cornstarch slurry to make gravy out of pot liquor.

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