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Homestyle Pot Roast

Homestyle Pot Roast

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  • 1 Tbsp. (1 mL) Becel® Oil
  • 2 1/2 lbs. (1.25 kgs) boneless beef chuck steak
  • 3 medium onions, thinly sliced
  • 2 cloves garlic, chopped
  • 1 tsp. (5 mL) fresh thyme leaves, chopped
  • 1/4 cup (50 mL) dry red wine or water
  • 1 pot Knorr® Homestyle Stock Beef
  • 1 1/3 cups (325 mL) water, divided
  • 2 cups (500 mL) baby carrots

Nutritional information


Amount per serving

Total Fat16 g
Saturated Fat6 g
Trans Fat0 g
Cholesterol110 mg
Sodium560 mg
Total Carbs12 g
Dietary Fiber2 g
Sugars5 g
Protein40 g
Vitamin A110 %
Vitamin C10 %
Calcium4 %
Iron25 %

Let's Get Cooking

  • 1 Preheat oven 350°F (180°C). Heat oil in large oven-proof saucepot over medium-high heat and brown beef. Remove beef and set aside.
  • 2 Reduce heat to medium and cook onions, stirring frequently, 8 minutes. Stir in garlic and thyme and cook 1 minute. Stir in wine, Knorr® Homestyle Stock Beef and 1 cup (250 mL) water until Stock is melted. Return beef to saucepot. Bake covered 2 hours. Stir in carrots and bake an additional 30 minutes or until beef and carrots are tender. Remove beef and carrots to serving platter and keep warm.
  • 3 To make gravy, combine 2 Tbsp. (30 mL) all-purpose flour with remaining 1/3 cup (75 mL) water in small bowl. Stir into sauce with wire whisk and bring to a boil over high heat. Reduce heat to medium and cook, stirring constantly, until thickened, about 5 minutes.