Classic Beef & Onion Pot Roast

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Classic Beef & Onion Pot Roast

Cooking with Teresa Online Cookbook & Meal Planner Classic Beef Onion Pot Roast

Classic Beef & Onion Pot Roast

Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Course Main Dish
Cuisine American
Servings 22 cups


  • 10 pounds Chuck Roast
  • 6 tablespoons olive oil
  • 8 cups Chicken Stock
  • 4 cups Beef Stock
  • 2 whole Onion chopped


  • Season the beef generously with salt and pepper.
  • In a large dutch oven heat 2 tbsp. oil over high. Working in batches, cook the beef until browned all over, 5 to 10 minutes per batch, adding remaining oil by the tablespoon between batches.
  • Return the beef to the dutch oven. Add stock and onions. Cover and cook in the oven until the beef is tender. About 2 to 2 1/2 hours.
  • Set aside 2 cups for dinner tonight, and allow remaining beef to cool for 3 hours. Shred the remaining beef roast and store in freezer safe bags or containers and freeze in 2 cup portions.


Plan of Action for the Leftovers

  1. Shred the remaining chicken and store in freezer safe bags or containers and freeze in 2 cup portions.

  2. Take a few minutes checking out the recipes listed below and choose meals your family will love! Add these meals to your menu planning worksheet.

  3. Give yourself a seriously big high five for kicking butt in the kitchen! Really you deserve it!

NOTE: 2 cups is the perfect portion for 4 servings. If you are feeding teenagers, or have a bigger family feel free to adjust your portions to fit you needs.)

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A little bit about Teresa 

Teresa is a Web Designer and Web Design Coach with a long lasting love of food. From healthy and energizing to indulgent decadence there is something for everyone. 


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