Copycat Bob Evans Pot Roast

5 from 4 votes

Copycat Bob Evans Pot Roast is a complete meal made in a Dutch oven. This recipe begins on the stovetop and then transfers to the oven with all of the veggies, making its own gravy. It’s the best way to enjoy Sunday supper comfort food anytime!

Prep Time55

Cook Time2

Total Time2 55

Course: Beef

Cuisine: American

Keyword: bob evans, chuck roast, Copycat recipe, dutch oven, fork tender, one pot meal, pot roast, roast and veggies

Servings: servings

Calories: 175kcal

Author: Michaela Kenkel

Equipment

Ingredients

1 3-4 pound chuck roast
2 teaspoons pepper
2 teaspoons salt divided
2 Tablespoons oil
2 medium sized onions cut into 1” pieces
2 ribs celery chopped
3 cloves garlic minced
1 Tablespoon tomato paste
1 Tablespoon fresh thyme minced (or sub 1 teaspoon dried thyme)
2 bay leaves
1 cup dry red wine or sub beef broth
2 cups beef broth
1 pound small red potatoes quartered
4 medium parsnips peeled and cut into 2” pieces
6 medium carrots cutinto 2” pieces
1 Tablespoon red wine vinegar
2 Tablespoons fresh parsley minced
Salt & Pepper to taste

Instructions

Preheat oven to 325 degrees F. Pat roast dry and tie off in 2” intervals with kitchen string. Sprinkle with 2 teaspoons of pepper and 1 ½ teaspoon salt.
In a Dutch oven over medium heat, heat oil and add in roast. Brown on all sides. Remove the roast from the pot.
Add in onions, ce;ery and remaining ½ teaspoon of salt and cook over medium heat for about 8 minutes, cooking until onions are browned. Add in tomato paste, garlic, thyme and bay leaves and cook for one minute.
Pour in wine, stirring to loosen the little brown bits from the bottom of the pan. Add in broth and stir.
Return the browned roast to the Dutch oven. Arrange the potatoes, carrots and parsnips around the roast and bring to a boil.
Transfer the pot to the oven and bake for 2-2 ½ hours, or until the roast is fork tender.
Remove the roast from the pan, cover to keep it warm.
Discard the bay leaves from the pan, and skim the fat from the liquid. Return the Dutch oven to the stove once more, and bring the cooking juices to a boil.
Cook for about 10 minutes, until the liquid is reduced by half. Stir in vinegar and parsley.
Serve roast with vegetables and sauce.

Notes

Leftover pot roast and veggies can be kept in the fridge in an airtight container for up to 5 days. This recipe freezes well, too.

If you prefer a thicker gravy over the sauce this recipe provides, simply mix one or two Tablespoons of water with the same amount of cornstarch and add to the sauce to thicken it.
original source: Taste of Home

Nutrition