Shoney's Pot Roast

Transport your taste buds to a cozy, homestyle dining experience with this comforting Shoney's Pot Roast recipe. Featuring a tender, slow-simmered chuck roast infused with rich flavors of beef broth, optional red wine, Worcestershire sauce, and aromatic thyme, this dish is a hearty masterpiece. Soft chunks of carrots, buttery russet potatoes, and caramelized onions accompany the roast, creating the perfect medley of textures and flavors. The real star? The luscious homemade gravy, crafted from the pot’s savory drippings, that ties everything together in every fork-tender bite. Ideal for Sunday dinners, family gatherings, or a comforting midweek meal, this classic one-pot recipe is sure to become a household favorite. Simple, satisfying, and unforgettable!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 1 large Yellow onion, sliced
• 4 medium Carrots, peeled and cut into chunks
• 3 large Russet potatoes, peeled and quartered
• 3 Garlic cloves, minced
• 2 cups Beef broth
• 0.5 cup Red wine (optional)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dried thyme
• 1 Bay leaf
• 2 tablespoons All-purpose flour
• 0.25 cup Water

Directions

Step 1

Season the chuck roast on all sides with salt and black pepper.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.

Step 3

Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

Step 4

Lower the heat to medium and add the sliced onion to the pot. Cook for 3-4 minutes or until softened.

Step 5

Add the minced garlic to the onions and cook for 1 minute, until fragrant.

Step 6

Pour in the beef broth, red wine (if using), and Worcestershire sauce, scraping the bottom of the pot to deglaze and release any browned bits.

Step 7

Stir in the dried thyme and add the bay leaf.

Step 8

Return the seared roast to the pot, nestling it into the liquid, and cover with a lid.

Step 9

Reduce the heat to low and simmer for 3 hours, turning the roast occasionally.

Step 10

After 3 hours, add the carrots and potatoes to the pot. Cover and cook for another 1 hour, or until the vegetables are tender, and the roast is fork-tender.

Step 11

Remove the roast and vegetables from the pot and transfer to a platter. Discard the bay leaf.

Step 12

To make the gravy, mix the flour with water to form a smooth slurry. Slowly whisk it into the hot cooking liquid in the pot, heating until the mixture thickens into a gravy (about 2-3 minutes).

Step 13

Slice the roast, serve with the vegetables, and pour the gravy over the top.

Nutrition Facts

Serving size	(3657.7g)

Amount per serving	% Daily Value*
Calories	4551.0

Total Fat 211.7g	0%
Saturated Fat 81.7g	0%
Polyunsaturated Fat 27.5g
Cholesterol 1251.9mg	0%
Sodium 10014.6mg	0%
Total Carbohydrate 265.7g	0%
Dietary Fiber 36.8g	0%
Total Sugars 33.0g
Protein 388.5g	0%

Vitamin D 54.4IU	0%
Calcium 552.1mg	0%
Iron 58.9mg	0%
Potassium 10794.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 34.4%

Carbs: 23.5%