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Pot Roasted Beef with Sweet Potatoes and Celery

By Deen Brothers


Featured in:

The Deen Bros. Y'all Come Eat

Difficulty: Easy

Servings: 4 to 6


  • 2 tablespoons vegetable oil
  • 1 3-pound beef chuck roast
  • Salt and freshly ground black pepper
  • 1 10.75-ounce can condensed cream of mushroom soup
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 medium onion
  • 1 pound sweet potatoes
  • 3 large stalks celery


Position oven rack in the bottom third of the oven. Preheat oven to 325°F.

In a large Dutch oven, heat the oil over medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides in the oil.

Pour the soup, chicken broth, wine, and water over the roast; add the onion and stir. Cover the pot with a tight-fitting lid and transfer to the oven. Braise roast about 2 1/2 hours or until tender, turning roast occasionally. Add the sweet potatoes and celery; cover and continue to cook about 45 minutes more or until the vegetables are tender.

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