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Christmas Pot Roast


Last year, we planned to have this wonderful Giada De Laurentis pot roast for our pre-Christmas dinner. Mid-cooking the power went out and we were left without an oven. Praise the outdoor gas grill and the dutch oven pan! We cooked this pot roast out on the grill and it was the best roast we’ve ever made! Plus, it made for a pretty adventurous memory!

servings:Makes 8 - 10 servings
prep time:
20 min
total time:
4 hr


  • 1 (5 pound) boneless beef chuck
  • 2 Tablespoons olive oil
  • 2 onions chopped
  • 6 garlic cloves
  • 1 cup dry red wine (or grape juice/beef stock)
  • 1 3/4 cups low-sodium beef broth
  • 1/2 ounce dried porcini mushrooms
  • 1 Large fresh sprig rosemary
Christmas Pot Roast photo


  • 1

    Preheat the oven (only use the grill if you are without power!) to 350°. Pat the beef dry with paper towels and sprinkle generously with salt and pepper. Heat the oil in a heavy, 6-quart pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. (Don’t rush this step!). Transfer the beef to a bowl.

  • 2

    Reduce the heat to medium. Add the onions to the same pan and sauté until tender scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and sauté for 1 minute. Stir in the broth and mushrooms. Return the beef to the pan and bring the liquids to a boil. Cover the pot and transfer to the oven. Braise until the beef is fork tender, about 3 hours, turning the beef over halfway through.

  • 3

    Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon excess fat off the top of the pan juices, Transfer the juices to a blender and purée until smooth. In a medium heavy saucepan, combine the sauce and the rosemary sprig. Bring to a boil, then season with salt and pepper.

  • 4

    Cut the beef against the grain into 1/2 inch thick slices. Arrange on a platter and top with the sauce.

  • 5

    Reduce the heat to medium. Add the onions to t



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