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Black pepper pot roast



  • 1 (3 to 4-pound) boneless chuck roast
  • 1 1/2 tablespoon black pepper, ground
  • 1 teaspoon kosher salt
  • 2 tablespoon olive oil
  • 1 tablespoon onion, large dice
  • 2 tablespoon large carrots, large dice
  • 3 clove garlic, crushed
  • 2 clove bay leaves
  • 4 sprig thyme
  • 1/4 cup red wine
  • 2 tablespoon worcestershire sauce


Baking Directions:

Preheat oven to 350 degrees F.

Season both sides of the roast with salt and pepper.

Heat olive oil in a large skillet and sear the roast on both sides.

Place the meat in a roasting pan.

Add onions, carrots and garlic to skillet for and sauté for 2 minutes.

Add to roasting pan with meat, bay leaves, thyme, wine and Worcestershire.

Cover roast with foil and bake for 3 to 3 1/2 hours until tender.

Serve with buttermilk biscuits.

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