Traditional Pot Roast from Marie Callender's features tender, slow-cooked beef chuck roast simmered with hearty carrots, savory potatoes, and onions in a rich, flavorful brown gravy, delivering a comforting and wholesome homemade meal.
Equipments
- Dutch oven
- Large mixing bowl
- Cutting board
- Chef's knife
- Peeler
- Tongs
- Wooden spoon
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 3–4 lb beef chuck roast
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion
- 4 carrots
- 4 russet potatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 3 cloves garlic
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
- Fresh parsley (optional, for garnish)
Ensure you select a well-marbled beef chuck roast weighing between 3 to 4 pounds for optimal tenderness and flavor. Use fresh vegetables like carrots, russet potatoes, and a large onion to maintain the hearty texture and classic taste of the dish. Measure out the beef broth, tomato paste, Worcestershire sauce, and dried herbs accurately to replicate the rich and savory gravy. When thickening the sauce, combine all-purpose flour with cold water to avoid lumps and achieve a smooth consistency. Your recreated Traditional Pot Roast from Marie Callender's copycat menu will offer a comforting, slow-cooked experience that closely matches the original.
Instructions
- Preheat oven to 325°F (163°C).
- Pat beef chuck roast dry with paper towels.
- Season roast with salt and black pepper.
- Heat vegetable oil in Dutch oven over medium-high heat.
- Sear roast on all sides until browned, then remove and set aside.
- Peel and chop onions, carrots, and potatoes.
- Add chopped onion to Dutch oven and sauté until softened.
- Stir in minced garlic and tomato paste; cook 1–2 minutes.
- Add beef broth, Worcestershire sauce, thyme, and rosemary; stir to combine.
- Return seared roast to Dutch oven.
- Add carrots and potatoes around the roast.
- Cover Dutch oven with lid.
- Transfer to oven and bake for 3 hours or until beef is tender.
- Remove pot roast and vegetables to a platter; tent with foil to keep warm.
- Skim fat from cooking liquid if necessary.
- Mix flour with cold water to make a slurry.
- Gradually whisk slurry into hot cooking liquid; simmer until thickened.
- Taste and adjust seasoning as needed.
- Slice pot roast; serve with vegetables and gravy.
- Garnish with chopped fresh parsley, if desired.
Substitution
Traditional Pot Roast from Marie Callender's copycat menu offers a delicious, slow-cooked beef dish that combines tender chuck roast with carrots, potatoes, and onions in a savory brown gravy. If fresh herbs are not available, dried thyme and rosemary can be used as substitutes while adjusting quantities to avoid overpowering the dish. You can replace russet potatoes with Yukon Gold or red potatoes for a slightly different texture and flavor. Beef broth can be substituted with a combination of beef bouillon and water if necessary, ensuring you maintain the depth of flavor. When thickening the gravy, a cornstarch slurry can be used instead of flour for a gluten-free alternative.
Tips
Make sure to pat your beef chuck roast dry before seasoning to achieve a proper sear that locks in juices. Use a sharp chef's knife to cut uniform carrots and potatoes so they cook evenly alongside the beef. When thickening the gravy, gradually whisk the flour slurry into the hot liquid to avoid lumps. Remember to tent the pot roast with foil after resting to keep it tender and flavorful for serving.
Nutritions
Traditional Pot Roast from Marie Callender's provides a balanced source of protein from the beef chuck roast, essential for muscle repair and growth. The root vegetables like carrots and potatoes contribute dietary fiber, vitamins A and C, and potassium, supporting immune function and heart health. The brown gravy made from beef broth and tomato paste adds minerals and a savory flavor while keeping the meal low in carbohydrates. Your meal delivers a comforting, nutrient-rich option suitable for a wholesome homemade dinner.
Storage
Store your cooked pot roast in airtight containers and refrigerate within two hours to maintain freshness and safety. Keep the beef, vegetables, and gravy together or separately in portion-sized containers for easy reheating. For longer storage, freeze your portions in freezer-safe bags or containers, ensuring you leave room for expansion, and consume within 3 months for best quality.
Variation or Alternatives
For a variation, swap russet potatoes with baby red potatoes or sweet potatoes to add a different texture and natural sweetness to the dish. You can replace dried thyme and rosemary with fresh herbs like rosemary sprigs and thyme bunches for a more vibrant herbal flavor. Consider using red wine instead of Worcestershire sauce in the braising liquid to deepen the richness and add complexity. You may also slow cook the roast overnight in a slow cooker on low heat for an even more tender result if you want a hands-off cooking process.
Allergies
Traditional Pot Roast from Marie Callender's contains common allergens such as onions and garlic, which may cause reactions in sensitive individuals. The dish also includes Worcestershire sauce, which can contain ingredients like anchovies and soy, posing allergy risks for some. If you have specific food allergies, reviewing the ingredient list carefully and consulting with your healthcare provider is important to ensure your safety.
Why this recipe?
Marie Callender's Traditional Pot Roast menu is beloved for its tender, slow-cooked beef paired with rich gravy and perfectly seasoned vegetables, creating a comforting, homestyle meal. The recipe's balance of savory flavors and melt-in-your-mouth texture offers a genuine taste of classic American comfort food. Trying to make a copycat version allows you to customize the ingredients to your preference while capturing the authentic experience at your own kitchen. Your effort results in a satisfying dish that delivers both nostalgia and culinary delight.