Cousin Jay’s Version of Memory Pot Roast

My cousin Jay loves to make his mom’s recipes, especially her 
pot roast. He is the quintessential TASTOSTERONE cook. Jay never strictly follows a recipe and still pleases any hungry crowd with 
this flavorful meal.


  • 5 pounds of beef bottom round roast
  • Salt and pepper
  • 2 tablespoons olive oil
  • 4 cups chopped onion
  • One 15-ounce can chopped tomatoes
  • 1 bay leaf
  • 1 bunch thyme
  • 1 cup white wine
  • 1 cup water
  • 1 pound turnips, peeled and cut into 2-inch slices
  • 1 pound small new potatoes, cut in half
  • 5 carrots, peeled and sliced into 2-inch rounds
  • 1 small package frozen pearl onions
  • 1 small package frozen peas
  • 2 tablespoons parsley, chopped


  1. Preheat oven to 300°F.
  2. Season beef with salt and pepper.
  3. Preheat a large casserole pot over medium heat on stovetop. Add oil and sear seasoned beef for about 10 minutes or until browned on all sides.
  4. Add onion, tomatoes, bay leaf, thyme, wine, and water to pot. 
Bring to a boil, reduce heat and cover. Roast in oven for 3 – 4 hours or insert a meat thermometer into the meat after 3 hours of cooking. At 120° meat is considered rare. This should be your minimum temperature.
  5. Remove pot from oven. Add turnips, carrots, and potatoes.
  6. Cover and return to oven to cook for an additional 45 minutes.
  7. Remove pot from oven. Add frozen peas and pearl onions and cook for 10 additional minutes.
  8. Remove meat from pot and cover with foil. Let rest for 10 minutes.
  9. Slice into 1/2 inch slices and serve with vegetables. Add parsley as garnish and enjoy.
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