Make our O’Charley’s Pot Roast Recipe at home. With our Secret Restaurant Recipe your Pot Roast will taste just like O’Charley’s.

Photo by Stephanie Keeney

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O'Charley's Pot Roast Recipe

Make our O'Charley's Pot Roast Recipe at home. With our Secret Restaurant Recipe your Pot Roast will taste just like O'Charley's.

Prep Time20 minutes mins

Active Time3 hours hrs 15 minutes mins

Total Time3 hours hrs 35 minutes mins

Course: Dinner, Lunch

Cuisine: American

Keyword: O'Charley's, Roast

Yield: 4 Servings

Ingredients

• One 2 1/2-pound Beef Eye of Round Roast
• 6 tablespoons All-Purpose Flour divided
• 1 tablespoon Canola Oil
• 1 1/2 cups + 1/3 cup water divided
• 1 1/2 cups dry Red Wine or reduced-sodium Beef Broth
• 2 teaspoons Beef Bouillon Granules
• 1/4 teaspoon freshly ground Black Pepper to taste
• 16 small Red Potatoes about 2 pounds, cut in 1/2
• 4 medium Carrots about 3/4 pound, halved lengthwise and cut into 2-inch pieces
• 2 medium Onions peeled and cut into quarters
• 1/2 teaspoon Salt
• 1/2 teaspoon Browning Sauce

Instructions

• Place roast on a work surface.
• Sprinkle 2 tablespoons flour over roast and, using your hands, spread it to coat entire roast.
• Add oil to a large, nonstick skillet with a lid (Make sure skillet is large enough to hold roast and all vegetables and deep enough to place lid on tightly with roast inside).
• Place skillet over medium-high heat.
• When oil is hot and shimmering, carefully place roast in skillet. Using tongs, turn and brown roast on all sides.
• When roast is browned, place in center of pot.
• Add 1 1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat. Cover and simmer for 2 hours.
• Add potatoes, carrots and onions. Cover and simmer for 45 minutes or until meat and vegetables are tender.
• With tongs and a slotted spoon, remove meat and vegetables to a serving platter. Set aside and keep warm.
• Pour pan juices into a glass measuring cup. Allow to settle and skim fat from top.
• Add enough water to measure 2 cups.
• In a small bowl or cup, combine remaining 4 tablespoons flour and 1/3 cup water. Mix until smooth.
• Pour flour mixture into a small saucepan.
• Place pan over medium heat.
• Stir in salt and browning sauce.
• As mixture heats, gradually stir in the 2 cups pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened.
• Drizzle a small bit over roast and vegetables on platter. Pour the rest into a gravy boat or small bowl.
• Serve warm beside hot roast and vegetables.

O'Charley's Pot Roast

An O'Charley's Copycat Recipe

 

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Photo of “Pot Roast” is by Stephanie Keeney and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Stephanie Keeney. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.