Auntie. H’s Sunday Pot Roast

Warm, rich, and slow-cooked to perfection—this pot roast has comfort written all over it.

Whether it’s a chilly Sunday evening or you’re just in the mood for a meal that hugs back, this roast hits every note. Inspired by an old Cracker Barrel favorite but seasoned with Auntie H’s know-how and a little Harrell Ranch soul.

Ingredients

• 3–4 lb beef roast
• Salt & freshly ground pepper
• 2 tbsp oil (olive or vegetable)
• 3 large carrots, cut into chunks
• 2 onions, roughly chopped
• 3 stalks celery, sliced
• 4 garlic cloves, minced
• 2 cups beef broth (or stock)
• 1 cup red wine (optional, or replace with more broth)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tbsp cornstarch + water (for gravy)

Instructions

1. Prep & Season
   Pat roast dry. Season all sides generously with salt and pepper.
2. Sear the Roast
   Heat oil over medium-high heat in a heavy oven‑safe pot (like cast iron or Dutch oven). Sear the roast on all sides until a deep brown crust forms. Remove and set aside.
3. Sauté Vegetables
   In the same pot, add onions, carrots, celery. Cook a few minutes until they soften. Add garlic and stir briefly.
4. Deglaze & Add Liquids
   Pour in red wine (if using) and beef broth, scraping up browned bits from the bottom. Return roast to the pot, placing it on top of the vegetables. Tuck rosemary and thyme around it.
5. Braise
   Cover pot and move to an oven preheated to 300°F. Cook for 3.5 to 4.5 hours, or until the roast is fork-tender and falling apart.
6. Make Gravy
   Remove roast and vegetables to a serving dish. On stovetop, bring the cooking liquid to simmer. Mix cornstarch with cold water to form a slurry, and whisk into the juices until gravy thickens. Taste and adjust salt/pepper.
7. Serve
   Slice or shred the beef, ladle gravy over top, and serve with vegetables (and mashed potatoes if you like).

Notes from Auntie H

• Use chuck roast for the best marbling and tenderness.
• This works just as well in a slow cooker on low for 8–9 hours.
• Leftovers make incredible sandwiches—try piling the beef on toasted bread with a bit of the pan juices.

Say your prayers, kiss the cook, and pass the pot roast.