This recipe is a family favorite – it just makes your soul feel good. Big Bo has brought a lot of comfort to a lot of our friends through this recipe. Many weekends we would have our girlfriends spend the night and most Sunday’s Big Bo would prepare this magnificent roast. We think that’s the only reason our friends would stay over was because of this divine piece of meat. Oh! Do not forget to serve this dish with steaming hot rice and some lite bread. This is a must!

Big Bo’s Pot Roast


1 boneless beef chuck roast, 2½ – 3 pounds
Kosher salt, fresh ground black pepper and garlic powder, to taste
¼ cup flour
1 ½ tablespoons olive oil
1 tablespoon butter
1 ½ pounds petite gourmet red potatoes cut in half
1 pound carrots cut in bite size pieces
8 ounces whole mushrooms
2 -3 onions, quartered
4 cloves garlic, chopped
½ cup red wine
4 sprigs fresh thyme
2 tablespoons Worcestershire sauce
16 ounces beef broth
1 can cream of mushroom

Preheat oven to 350 degrees F. Season the roast liberally with salt, pepper and garlic powder. Sprinkle the roast with flour. Heat the oil in a large iron skillet that is oven safe and has a lid. Brown the roast on all sides. Remove meat from pan and add the onion and garlic and cook 5 minutes. Next add potatoes, carrots and mushrooms and stir the vegetables so that they absorb the juices. Cook for about 3 minutes. Season the vegetables with salt and pepper. Remove vegetables from pot and turn heat to medium high heat. Add wine and deglaze pot. Place meat, vegetables and thyme back into the pot. Combine Worcestershire sauce, beef broth and cream of mushroom. Pour over beef and vegetables. Cover pan with lid and bake for 3 to 3 ½ hours or until tender. Remove thyme before serving.