John Drewry

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array(10) { [0]=> array(7) { ["name"]=> string(9) "Anonymous" ["comments"]=> string(51) "A worthy and noble cause! Extremely proud of you!!" ["amount"]=> float(100) ["amount_local"]=> string(4) "0.00" ["d_photo"]=> string(0) "" ["date_created"]=> string(19) "2025-05-28 08:02:00" ["donation_type"]=> string(6) "online" } [1]=> array(7) { ["name"]=> string(11) "Anna Hyslop" ["comments"]=> string(27) "Googong is cheering you on!" ["amount"]=> float(10) ["amount_local"]=> string(4) "0.00" ["d_photo"]=> string(0) "" ["date_created"]=> string(19) "2025-05-10 17:25:06" ["donation_type"]=> string(6) "online" } [2]=> array(7) { ["name"]=> string(13) "Peta McMillan" ["comments"]=> string(33) "Such important work....thank you!" ["amount"]=> float(5) ["amount_local"]=> string(4) "0.00" ["d_photo"]=> string(0) "" ["date_created"]=> string(19) "2025-05-10 13:29:52" ["donation_type"]=> string(6) "online" } [3]=> array(7) { ["name"]=> string(15) "Marie Fischetti" ["comments"]=> string(56) "So proud of you ❤️I’m sure Sam will inspire you xx" ["amount"]=> float(100) ["amount_local"]=> string(4) "0.00" ["d_photo"]=> string(0) "" ["date_created"]=> string(19) "2025-05-09 15:57:45" ["donation_type"]=> string(6) "online" } [4]=> array(7) { ["name"]=> string(9) "Jo Bayley" ["comments"]=> string(0) "" ["amount"]=> float(50) ["amount_local"]=> string(4) "0.00" ["d_photo"]=> string(0) "" ["date_created"]=> string(19) "2025-05-09 13:09:05" ["donation_type"]=> string(6) "online" } [5]=> array(7) { ["name"]=> string(3) "Ems" ["comments"]=> string(24) "💪💪💪💪💪💪" ["amount"]=> float(5) ["amount_local"]=> string(4) "0.00" ["d_photo"]=> string(0) "" ["date_created"]=> string(19) "2025-05-09 10:52:34" ["donation_type"]=> string(6) "online" } [6]=> array(7) { ["name"]=> string(5) "Bobby" ["comments"]=> string(35) "You got this brother! Proud of you!" ["amount"]=> float(20) ["amount_local"]=> string(4) "0.00" ["d_photo"]=> string(0) "" ["date_created"]=> string(19) "2025-05-09 07:34:01" ["donation_type"]=> string(6) "online" } [7]=> array(7) { ["name"]=> string(6) "Itachi" ["comments"]=> string(11331) "Preheat the oven to 325º. Pat the roast dry with a paper towel, then tie it at 2-inch intervals with kitchen string. Sprinkle the roast with pepper and 1-1/2 teaspoons of salt. Editor’s Tip: Patting the roast dry helps it get the best browning when searing, which adds a layer of flavor to the dish. Trussing gives the meat a uniform shape, helping it cook evenly. Step 2: Brown the roast Brown roast cooked from all sides in a pan JOSH RINK FOR TASTE OF HOME Advertisement In a Dutch oven, heat the oil over medium-high heat. Brown the roast on all sides. Remove it from the pan. Step 3: Cook the vegetables onions, celery and 1/2 teaspoon salt to the same pan JOSH RINK FOR TASTE OF HOME Add the onions, celery and 1/2 teaspoon salt to the same pan. Cook and stir over medium heat for 8 to 10 minutes or until the onions are browned. Add the garlic, tomato paste, thyme and bay leaves. Cook and stir for one minute longer. Editor’s Tip: Use a sturdy spoon to scrape the bottom of the pan, stirring to free up all those browned bits created by searing the roast. These bits are called fond, and they’re incredibly flavorful! Step 4: Deglaze the pan Add the wine, stirring to loosen the browned bits from the pan. Then, stir in the broth. Editor’s Tip: Deglazing the pan is the best way to create a rich, complex, flavorful sauce. When the cold liquid hits the hot pan, it releases any remaining fond stuck to the pan. Step 5: Braise the roast Cooked roast in a pan with vegetables JOSH RINK FOR TASTE OF HOME Return the roast to the pan. Arrange the potatoes, parsnips and carrots around the roast. Bring the mixture to a boil. Transfer the Dutch oven to the oven and bake, covered, until the meat is fork-tender, 2 hours to 2 hours and 30 minutes. Editor’s Tip: The best way to know if the roast is done is to pierce it with a fork. If the fork goes in easily and twists without resistance, you’re good to go! Step 6: Finish the sauce cooking Pot Roast juice for sauce JOSH RINK FOR TASTE OF HOME Remove the roast and vegetables from the pan, and keep them warm. Discard the bay leaves and skim the fat from the cooking juices. On the stovetop, bring the juices to a boil. Cook until the liquid is reduced by half (about 1-1/2 cups), 10 to 12 minutes. Stir in the vinegar and parsley, and season the sauce with salt and pepper to taste. Editor’s Tip: While the roast cooks, its rich, beefy flavor seeps into the cooking liquid. It creates the perfect gravy! But it can be a touch rich, so we add a splash of red wine vinegar. It lends a beautiful brightness that really perks up the sauce. Step 7: Finish the roast Remove the string from the roast. Serve it with vegetables and sauce. Editor’s Tip: Let the roast rest for at least 15 minutes before slicing. This is the key to keeping the juices inside the meat instead of spilling them onto the cutting board. Don’t worry about the roast cooling down; it has plenty of residual heat to keep it warm. Pot Roast Ft25 185708 Jr 0122 7 JOSH RINK FOR TATSE OF HOME Pot Roast Variations Make pot roast in a slow cooker: For slow-cooker pot roast, brown the roast, cook the vegetables and deglaze the pan as directed. Transfer the ingredients to a 6-quart slow cooker and slow-cook them on low for six to eight hours or until the meat is tender. You can thicken the sauce by simmering it on the stovetop or by adding a thickener (like flour or cornstarch) to the slow cooker during the final few minutes. Cook it on the stovetop: For stovetop pot roast, prepare the recipe as directed. Instead of transferring the Dutch oven to the oven, reduce the heat to a gentle simmer. Cover and simmer for two hours or until the meat is tender. Add flavor: There are so many fun and unique pot roast recipes! Try marinating the chuck roast overnight to make marinated pot roast, or get inspired by the flavorful ingredients used in our Yankee pot roast or Italian pot roast recipes. How to Store Pot Roast Store the leftover pot roast and sauce in an airtight container in the refrigerator. Storing the sliced meat in the sauce is the best way to keep it from drying out. Leftover pot roast will last for up to four days in the fridge. Can you make pot roast ahead of time? Most beef pot roast recipes actually taste better if made a day ahead of time, so feel free to make this pot roast a day ahead. Instead of slicing the pot roast, return it to the Dutch oven. Refrigerate the covered pot roast overnight. The next day, take the roast out of the fridge 30 minutes before reheating it. How do you reheat pot roast? Slice the pot roast (if it isn’t already sliced) and place it in a Dutch oven or baking pan with the sauce. Cover and reheat in a 325° oven until it’s warmed through. Pot Roast Tips White plate with Pot Roast served with vegetables and sauce JOSH RINK FOR TASTE OF HOME Do you have to brown pot roast before braising it? You don’t have to brown pot roast before braising it, but browning will make the dish much more flavorful. Searing the meat builds a layer of caramelization on the roast and creates tasty bits on the bottom of the pan. That fond seeps into the cooking liquid and forms the base of a great gravy. How do you use leftover pot roast? There are so many ways to use leftover pot roast (assuming there’s such a thing as leftover roast; this rarely exists in my house!). Dice the meat and use it as a substitute for corned beef when making corned beef hash and eggs. Or shred it for recipes like beef enchiladas or pulled beef sandwiches. What kind of pan should you use for pot roast? We recommend using a Dutch oven to make pot roast in the oven. This vessel is large enough to hold the meat and vegetables. Plus, most Dutch ovens can be used on the stovetop and transferred to the oven without changing pans. How do you tie a pot roast for cooking? Tying (aka trussing) a roast is actually quite simple! Tie the kitchen twine around one end of your roast with a square knot, then press your string an inch or so up the roast’s length. Hold the twine in place with one hand and wrap it around the roast with the other, looping back through the string you’ve pressed down. Continue to the other end, then turn to loop through the string on the other side. If you’re out of twine, unflavored dental floss will do in a pinch. Watch How to Make Ultimate Pot Roast TEST KITCHEN APPROVED Ultimate Pot Roast 34 Reviews Save Print Rate Email PREP TIME 55 min COOK TIME 2 hours YIELD 8 servings Ingredients 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) 2 teaspoons pepper 2 teaspoons salt, divided 2 tablespoons canola oil 2 medium onions, cut into 1-inch pieces 2 celery ribs, chopped 3 garlic cloves, minced 1 tablespoon tomato paste 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 2 bay leaves 1 cup dry red wine or reduced-sodium beef broth 2 cups reduced-sodium beef broth 1 pound small red potatoes, quartered 4 medium parsnips, peeled and cut into 2-inch pieces 6 medium carrots, cut into 2-inch pieces 1 tablespoon red wine vinegar 2 tablespoons minced fresh parsley Salt and pepper to taste Text Ingredients Directions Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan. Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer. Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours. Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste. Remove string from roast. Serve with vegetables and sauce. Nutrition Facts 3 ounces cooked beef with 1 cup vegetables and 3 tablespoons sauce: 459 calories, 20g fat (7g saturated fat), 112mg cholesterol, 824mg sodium, 32g carbohydrate (8g sugars, 6g fiber), 37g protein. AUTHOR Lindsay D. Mattison Lindsay has been a food writer, recipe developer and product tester for seven years. She’s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn’t writing, you’ll find her coo... Read More Lindsay D. Mattison Popular in the Community Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen RECIPE CREATOR Reviews(43) This reviews section is operated by OpenWeb, whose privacy policy governs its data practices. 4.7 34 Ratings Log in Sort by 21w ago what size dutch oven is needed for this recipe? Reply COMMUNITY COOK 1y ago Everyone liked this meal! We choose to have mashed potatoes with ours. No parsnips were added as none were on hand. Another great way to cook this dish is in a crock pot on low for 6 hours. Reply 1y ago I have lost my saved bulk of recipes from my account. It was saved in the name of 'My recipes' I don't know how to get my all saved recipes Reply 2y ago I only have a Bone in chuck roast! Should I make any changes to the recipe or cooking time and temp? Reply COMMUNITY COOK 2y ago Oh my...this is definitely the best pot roast I have ever made! Hubby can't wait for me to make it again! Reply Show More Reviews TermsPrivacyFeedback Explore More 29 Delicious, Mouth-Watering Pot Roast Recipes 29 Delicious, Mouth-Watering Pot Roast Recipes Flavorful Pot Roast Flavorful Pot Roast Melt-in-Your-Mouth Pot Roast Melt-in-Your-Mouth Pot Roast Stovetop Pot Roast Stovetop Pot Roast Best Ever Roast Beef Best Ever Roast Beef Sassy Pot Roast Sassy Pot Roast Tina's Pot Roast Tina's Pot Roast Instant Pot Mississippi Pot Roast Instant Pot Mississippi Pot Roast Apple and Onion Beef Pot Roast Apple and Onion Beef Pot Roast Favorite Beef Roast Dinner Favorite Beef Roast Dinner Recipes Contests News Health & Wellness Holidays & Events Home & Living Stuff We Love Test Kitchen Magazine OUR BRANDS Reader’s Digest Family Handyman Birds & Blooms The Healthy About Us Contests RSS Customer Care Contact Us Log In Help Press Room Advertise with Us Privacy Policy Your CA Privacy Rights Terms of Use Accessibility Statement About Ads Affiliate Program Manage Privacy Choices License our Content © 2025 RDA Enthusiast Brands, LLC Sign-up for recipes to your inbox SIGN UP Taste of Home is America's #1 cooking magazine. Subscribe to Taste of home Back to To" ["amount"]=> float(25) ["amount_local"]=> string(4) "0.00" ["d_photo"]=> string(0) "" ["date_created"]=> string(19) "2025-05-09 00:54:46" ["donation_type"]=> string(6) "online" } [8]=> array(7) { ["name"]=> string(15) "Jared Bezanilla" ["comments"]=> string(0) "" ["amount"]=> float(20) ["amount_local"]=> string(4) "0.00" ["d_photo"]=> string(0) "" ["date_created"]=> string(19) "2025-05-08 22:18:48" ["donation_type"]=> string(6) "online" } [9]=> array(7) { ["name"]=> string(18) "Samantha Fischetti" ["comments"]=> string(13) "Proud of you!" ["amount"]=> float(100) ["amount_local"]=> string(4) "0.00" ["d_photo"]=> string(0) "" ["date_created"]=> string(19) "2025-05-08 21:40:12" ["donation_type"]=> string(6) "online" } }