Bri’s Best Pot Roast

This hearty and delicious recipe, passed on to Bri McKoy by her mother, will satisfy the entire family.

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Bri's Best Pot Roast


2 tsp. salt
1 tsp. pepper
½ tsp. garlic powder
1 chuck roast (3-4 lbs.)
2 Tbsp. coconut oil (or oil of choice)
1 can (10½-11 oz.) cream of mushroom soup
¼ c. red wine
2 Tbsp. Worcestershire sauce
1 small yellow onion, thinly sliced
1 package (8 oz.) sliced baby portabella mushrooms (optional)
4-5 butter potatoes, quartered or halved (depending on size)
3 garlic cloves, crushed
4 carrots, peeled and quartered
2 dried bay leaves
¾ c. beef broth (or water)


1. Preheat oven to 275°F. In a dish, combine salt, pepper and garlic powder; mix together.

2. Heat oil in a Dutch oven and sear roast on all sides (about 2 minutes per side).

3. While roast is searing, prepare gravy: Combine cream of mushroom soup, wine and Worcestershire sauce; set aside.

4. Remove roast from Dutch oven and add all veggies; cook, stirring, 2 minutes. Make room in middle of Dutch oven; add roast, bay leaves and broth.

5. Pour gravy over roast; cover. Cook 3½ to 4 hours, until meat falls apart easily when pierced with a fork.

Serves 6.

Nutritional Information:  Calories: 1202; Fat: 63g; Cholesterol: 270mg; Sodium: 1180mg; Total Carbohydrates: 44g; Dietary Fiber: 6g; Sugars: 7g; Protein: 64g.

Read Bri's inspiring story from the March 2018 issue of Guideposts magazine!

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