Jul 14 2026
Restaurants›Mother's Bistro & Bar›Five-hour Braised Pot Roast Recipe

Five-hour Braised Pot Roast Recipe

Inspired by Mother's Bistro & Bar
Time5h 25m
Serves6

red wine gravy, smashed potatoes, seasonal vegetable

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Ingredients

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Pot Roast

Smashed Potatoes

Seasonal Vegetables

Method

Pot Roast

  1. 1

    Prepare the Chuck Roast

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

  2. 2

    Sear the Meat

    In a large Dutch oven, heat olive oil over medium-high heat. Add the seasoned roast and sear for about 4-5 minutes on each side until browned. Remove the roast and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add chopped onion, carrot, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.

  4. 4

    Deglaze with Wine

    Pour in the red wine and scrape the bottom of the pot to deglaze. Bring to a simmer and let it cook for about 5 minutes.

  5. 5

    Add Broth and Herbs

    Return the chuck roast to the pot. Add beef broth, thyme, and bay leaves. Bring to a boil.

  6. 6

    Braise the Roast

    Cover the pot and reduce the heat to low. Let it braise for about 5 hours, or until the meat is tender.

Smashed Potatoes

  1. 7

    Boil the Potatoes

    In a large pot, add Yukon gold potatoes and cover with water. Bring to a boil and cook for about 20-25 minutes until fork-tender.

  2. 8

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until creamy but slightly chunky.

Seasonal Vegetables

  1. 9

    Sauté the Green Beans

    In a skillet, heat olive oil over medium heat. Add trimmed green beans and minced garlic. Sauté for about 5-7 minutes until the beans are bright green and tender.

  2. 10

    Season the Beans

    Season with salt and black pepper to taste before serving.

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