One of the greatest things in life, as far as I am concerned….is pot roast. It has been and will always remain one of my favorite foods. Whenever I think of pot roast or catch the aromas of that beautiful piece of deliciousness, I am immediately transported back to my grandmother’s kitchen and Sunday dinners. Pot roast in all of its glory is one of the best tasting beef dishes that I think there is. It is an easy dish to make and almost impossible to mess up.  This recipe goes back a long way and I know that you will love it.

Little Hoss Ranch Pot Roast


  • 1 4-6 lb pot roast
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 small onion diced
  • 1 tomato diced
  • 1/2 cup red wine
  • 1/2 tbsp salt
  • 1/2 tbsp pepper
  • 1 tbsp garlic powder


  • Season the chuck roast on both sides with seasonings and place in roasting pan. Add the diced vegetables and pour enough water to come about ¼ way up the side of the roast. Add red wine. Cover tightly and place in a 250 degree oven. Cook until roast is fork tender and well done - about 3-5 hours. You can also make this in a slow cooker if you have one large enough. know what else is good? Pot roast sandwiches!
  • To make gravy: Remove roast from pan and set aside. Drain liquid from roasting pan into a sauce pan making sure to save the vegetables if you want to use them as a side. Place sauce pan over medium high heat and bring to a boil. Mix equal parts melted butter and flour to form a roux. A little at a time add the roux to liquid stirring to completely combine until you reach desired thickness. (remember, you will not know how your liquid thickens until it comes back to a boil)