Wisconsin Beef Pot Roast
A hearty Wisconsin-style beef pot roast with tender vegetables, rich flavors, and a savory gravy, perfect for comforting family dinners and slow-cooked meal enthusiasts.
Ingredients
- 1.5 to 2 lb. chuck pot roast ⓘ
- 1 tsp. lemon-pepper or 1/2 tsp. cracked black pepper ⓘ
- 1 Tbsp. cooking oil ⓘ
- 1/2 c. water ⓘ
- 1/4 c. tomato juice ⓘ
- 1/4 c. beef broth or water ⓘ
- 3 Tbsp. flour ⓘ
- 1 tsp. instant beef bouillon ⓘ
- 1/2 tsp. dried thyme, crushed
- 4 medium carrots, cut into 1 1/2-inch pieces ⓘ
- 2 medium potatoes, peeled and quartered ⓘ
- 1 medium onion, cut in wedges ⓘ
Instructions
- Trim separable fat from the roast.
- Rub one side of the roast with lemon-pepper seasoning.
- In a Dutch oven, brown the roast on all sides in hot oil. Drain off excess fat.
- Combine water, tomato juice, beef broth or water, bouillon granules, and thyme.
- Pour the mixture around the roast in the Dutch oven.
- Bring to a boil, then reduce heat.
- Cover and simmer for 1 hour, or bake in a 325°F oven, covered, for 1 hour.
- Add carrots, potatoes, and onions to the meat.
- Cover and simmer or bake for an additional 45 to 60 minutes until tender, adding water if necessary.
- Use a slotted spoon to remove the meat and vegetables; keep warm.
Tips & Substitutions
For enhanced flavor, consider marinating the roast overnight with the lemon-pepper seasoning. You can substitute the chuck pot roast with brisket for a different flavor profile. If you prefer a thicker gravy, mix the flour with a bit of cold water before adding it to the pot. This technique can also be used in recipes like French Onion Beef Au Jus for a delicious twist.
Serving Suggestions
Serve the Wisconsin Beef Pot Roast with crusty bread or over a bed of mashed potatoes to soak up the delicious gravy. Pair it with a fresh green salad or steamed vegetables for a well-rounded meal. This dish also complements a side of roasted Brussels sprouts or a hearty coleslaw, making it a perfect centerpiece for family gatherings.
Storage & Reheating
Allow the pot roast to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3 days. For reheating, place the meat and vegetables in a saucepan over low heat, adding a splash of beef broth or water to keep it moist. Alternatively, you can microwave it in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Wisconsin Beef Pot Roast contains roughly 583 calories, with 12g protein, 99g carbohydrates, and 18g fat. It is an excellent source of vitamin A (193% of the Daily Value), dietary fiber (65% of the Daily Value), and potassium (45% of the Daily Value), and a good source of calcium. It also contributes 18g of dietary fiber toward your daily target.
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 beef for this pot roast?
Yes, you can use a variety of beef cuts such as brisket or round roast. Just be mindful that cooking times may vary based on the cut's tenderness and fat content. Braising any tougher cuts will yield similar delicious results.
How can I make this dish gluten-free?
To make a gluten-free version of this pot roast, substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Ensure that the beef broth and any other sauces or condiments used are also gluten-free.
What can I do with leftovers from the pot roast?
Leftover pot roast can be repurposed for many dishes. Shred the meat and use it in sandwiches, or make a beef stew by adding more vegetables and broth. You can also try it in casseroles, like Potato Frosted Beef Casserole, for a comforting meal.
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).