Jul 13 2026
Restaurants›Village Inn›Pot Roast Recipe

Pot Roast Recipe

Inspired by Village Inn
Time4h 30m
Serves6

Served with mashed potatoes and gravy, choice of side and Texas toast.

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Ingredients

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Main Ingredients

Mashed Potatoes

Gravy

Sides and Toast

Method

Pot Roast Preparation

  1. 1

    Season the Roast

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

  2. 2

    Sear the Roast

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the seasoned roast and sear until browned on all sides, about 4-5 minutes per side.

  3. 3

    Add Vegetables and Broth

    Remove the roast and set aside. Add chopped onions, carrots, celery, and minced garlic to the pot. Sauté for 3-4 minutes until they begin to soften. Return the roast to the pot, then add the beef broth, bay leaves, thyme, and rosemary.

  4. 4

    Cook the Roast

    Bring to a simmer, cover, and reduce heat to low. Cook for 3-4 hours, or until the meat is fork-tender.

Mashed Potatoes Preparation

  1. 5

    Boil the Potatoes

    In a large pot, bring salted water to a boil. Add the peeled and cubed potatoes and cook until tender, about 15-20 minutes.

  2. 6

    Mash the Potatoes

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

Gravy Preparation

  1. 7

    Make the Roux

    In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden.

  2. 8

    Add Broth

    Gradually add beef broth, whisking continuously until smooth. Cook until thickened, about 3-5 minutes.

Final Touches

  1. 9

    Toast the Texas Toast

    In a separate pan, toast the Texas toast slices until golden brown on both sides.

  2. 10

    Serve

    Serve the pot roast with mashed potatoes, gravy, green beans, and toasted Texas toast.

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