A classic comfort dish made the way it should be.
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours, 25 minutes
Serves: 6–8
There are few meals more comforting than a pot roast slowly filling the house with rich, savory aromas—and this version is one we return to again and again. Our Summerfield Farms Pot Roast is simple, intentional, and deeply satisfying. A beautifully marbled 100% grass-fed and grass-finished chuck roast is seared until golden, then slow-cooked with hearty vegetables, beef bone broth, and our Meritage Red Wine. Time does the heavy lifting, transforming quality ingredients into tender meat, flavorful vegetables, and a broth that begs to be spooned over every bite.
This is the kind of meal that gathers people around the table. Cozy, nourishing, and made with care—just the way we believe food should be.
Why Chuck Roast?
Chuck roast is the cornerstone of a great pot roast. Cut from the shoulder, it has just the right amount of marbling to become fork-tender after a long, slow cook. When sourced responsibly and raised well—as ours is—it delivers rich beef flavor without needing anything fancy. Low and slow is where this cut truly shines.
Our chuck roast comes from 100% grass-fed and grass-finished cattle, raised without shortcuts. The result is beef you can taste—and feel good about serving.
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Summerfield Farms Pot Roast
Ingredients
- 3-4 lbs Summerfield Farms 100% Grass-Fed & Grass-Finished Chuck Roast
- 1½ tbsp ghee divided
- 1 large onion sliced
- 3 stalks celery cut into 2-inch pieces
- 4 carrots cut into 2-inch pieces
- 1 lb potatoes chopped
- 2 cups 100% Grass-Fed & Grass-Finished Beef Bone Broth
- 1 cup Summerfield Farms Red Blend
- 4 cloves garlic minced
- ½ tsp rosemary
- ½ tsp thyme
- 1 bay leaf
- Salt & pepper to taste
Instructions
- Allow the chuck roast to come to room temperature. Pat dry thoroughly with paper towels and season generously with salt and pepper on all sides.
- Heat 1 tablespoon ghee in a large pan over medium-high heat. Once hot, sear the roast for 3–4 minutes per side until a deep brown crust forms. Remove from the pan and set aside.
- Add the remaining ½ tablespoon ghee to the same pan. Add the sliced onion and sauté for about 2 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant. Use a silicone spatula to scrape up any browned bits from the pan. Transfer the mixture to a slow cooker.
- In a bowl, whisk together the beef bone broth, Meritage red wine, rosemary, thyme, and bay leaf. Pour into the slow cooker.
- Place the seared roast into the liquid along with any juices from the plate. Arrange the potatoes, carrots, and celery around the roast.
- Cover and cook on low for 8 hours, or until the meat and vegetables are fork-tender.
- Serve the roast and vegetables warm, spooning the broth over the top. Finish with fresh parsley if desired.
Notes
Optional: Gravy & Mashed Potatoes
Strain the cooking liquid into a small saucepan and heat over medium-high. Whisk the cornstarch with 3 tablespoons of beef bone broth until smooth, then whisk into the saucepan. Bring to a simmer, stirring constantly, and cook for 30–60 seconds until thickened.
Transfer the potatoes from the slow cooker to a large bowl. Add milk or cream (start with ¼ cup), butter, salt, pepper, and garlic powder. Mash until smooth. For extra creaminess, fold in cream cheese or sour cream until fully incorporated.
