Peggie'S Pot Roast
A hearty pot roast with savory spices, tender beef, and flavorful vegetables, perfect for family dinners and comforting gatherings.
Ingredients
- 3 lb. eye roast ⓘ
- 2 Tbsp. shortening or bacon fat ⓘ
- 1 medium size onion ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 1/4 cup red wine
- 1 1/2 lb. potatoes ⓘ
- 1 cup water with 3 beef bouillon cubes ⓘ
- 1/2 cup flour ⓘ
- 1/4 tsp. ground cloves ⓘ
- 1/4 tsp. allspice ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1/4 tsp. thyme ⓘ
- 1/4 tsp. marjoram ⓘ
- 1/2 tsp. Accent ⓘ
Instructions
- In a finger bowl, mix all spices and rub into the meat.
- Coat the meat with flour.
- In a large Dutch oven, heat shortening or bacon fat.
- Heat the pot first, then add shortening to see if it's hot enough; sprinkle with cold water to check for sizzle.
- Brown the meat on all sides in the hot fat.
- Add water with beef bouillon cubes, halved onion, Worcestershire sauce, and red wine.
- Cover and simmer on low heat for 2.5 hours.
- About 1 hour before it is finished, peel and quarter potatoes and add to the pot.
Tips & Substitutions
For a richer flavor, consider marinating the eye roast in red wine and Worcestershire sauce for a few hours before cooking. If you want to reduce the fat, substitute shortening with olive oil, or use an air fryer for the roast. You can also add vegetables like carrots or celery for added flavor and nutrition, similar to those found in American recipes.
Serving Suggestions
Serve the pot roast with the cooked potatoes and gravy drizzled over them. A side of Claire'S Favorite Sweet Carrots complements the savory flavors beautifully. Additionally, consider a fresh green salad or crusty bread to round out the meal. This dish is perfect for family gatherings or Sunday dinners.
Storage & Reheating
Store leftover pot roast in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in a covered pot on low heat with a splash of broth or water to maintain moisture. You can also microwave individual portions, covered, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peggie'S Pot Roast contains roughly 1546 calories, with 25g protein, 218g carbohydrates, and 66g fat. It is an excellent source of iron (107% of the Daily Value), potassium (93% of the Daily Value), and dietary fiber (85% of the Daily Value). Note that it is relatively high in sodium, at 618mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this pot roast?
Yes, you can use other cuts like chuck roast or brisket, which are also great for slow cooking. Just be mindful that cooking times may vary depending on the cut and size of the meat you choose.
How can I thicken the gravy?
If you want a thicker gravy, mix a tablespoon of cornstarch with cold water to create a slurry, then stir it into the simmering pot towards the end of cooking. Allow it to cook for a few minutes until thickened to your liking.
Is it possible to make this recipe in a slow cooker?
Absolutely! You can follow the same steps for browning the meat and then transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the meat is tender and easily shredded.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).