Pot Roast with Carrots and Pearl Onions

Pot roast is one of those dishes that we always had growing up. Pot roast, carrots, onions, and white rice. It is something my grandmother always made for my mom when she was a kid. My mom would tell me that she would get off the bus and be able to smell it from down the street. That being said I really want to carry on the tradition and put together a recipe for you guys. We will also be making the stock for this so I will include that recipe as well. This is going to take a little while so lets get into it!

Beef Stock:                                                                Yields: 3 Qts

  • 2-3 # Beef Bones
  • 1 C Onion
  • 1 C Carrot
  • 1 C Celery
  • 1/4 C Tomato Paste
  • 1 Bunch Roasemary
  • 1 Bunch Thyme
  • 1 C Red Wine
  • 5 Qt Water (Cold)


The key to a great stock is roasting the bones. To start place bones on a sheet tray and place in the over at 425º for 45 minutes. Next take your roughly chopped vegetables and place on the sheet tray with the bones, flip the bones over and roast for and additional 30 minutes. Finally rub tomato paste on the bones and return to the oven for a final 15-20 minutes until the bones are dark. Now you are ready to begin your stock.


Place all the bones and mire poix in a large pot and turn on high heat. Deglaze pot with red wine and reduce by half. Next add 5 qts of very cold water to the pot. This will give you a nice clear stock. Bring stock to a boil then reduce heat to simmer. Fat and oil will form a foam on top, use a ladle to skim off and remove from the pot.


Simmer stock for 3-4 hours. Remove from heat and strain into container. I usually strain a couple times using finer mesh to remove impurities. Finally season with salt.

Pot Roast:                                                               Serves: 4-5

  • 2-3 # Top Round or Chuck Roast
  • 4 Carrots (Peeled and cut)
  • 1 1/2 C Pearl Onions
  • 3 Sprigs Rosemary
  • 3 Sprigs Thyme
  • 1 1/2 Qt Beef Stock


Season beef with salt and pepper, sear in hot pan with 2 tbsp oil. Flip beef and sear other side, throw in your carrots, onions, and herbs, continue to sear until brown on both sides. Place beef, vegetables, herbs, and stock in dutch oven or pot, cover with lid and place in oven at 325º for 4-5 hours until beef is tender and falls apart.


Remove from oven and serve. I did this dish with a side of garlic mashed potatoes. As always if you have any questions feel free to ask!


2 Comments Add yours

  1. Tracey Pici says:

    Nice! Thank you for carrying on the tradition!

    Liked by 1 person

    1. rawpeachblog says:

      Of course! One of my favorites


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