50’s Prime Time Pot Roast Recipe

50's Prime Time Pot Roast Recipe
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The 50’s Prime Time Cafe is a Disney Hollywood Studios restaurant. You’ll find chicken pie, roast, fried chicken, meatloaf, and milkshakes on the menu. The 50’s Prime Time Café had a lot of success, so Disney hoped another restaurant with a strong focus on the theme would also do well.

The 50’s prime-time pot roast recipe is a beef dish made by slowly cooking a usually tough cut of beef in a steaming pan. This method is best for tougher cuts of meat like chuck steak, bottom round, short ribs, and 7-bone roast. Because the fibers are so tough, they can’t be roasted in the oven. However, slow cooking softens the meat as the liquid gives some of its flavors to the beef.

50's Prime Time Pot Roast Recipe

Know About Your Ingredients

Roast: 5 pounds top or bottom round roast. The top round of roast is from the back leg, not the shoulder, so it’s leaner.

Red wine: 1 ½ cups dry red wine. Red wine contains healthy antioxidants and polyphenols.

Onion: 1 onion, diced. Onions give dishes a deep umami flavor and a hint of sweetness.

Carrot: 2 carrots, peeled and diced. Carrots are a versatile food that can add colour and flavor to your dishes.

Garlic: 2 cloves garlic, minced. Garlic is known for its antimicrobial properties.

Celery: 1 stalk celery, diced. Cooking with celery leaves is a standard method of adding a spicy flavor to dishes.

Salt and pepper: Add salt and pepper. Salt adds fragrance and balances flavors; pepper adds depth and spice.

Beef: 6 cups of beef bouillon. It has a high protein, vitamin, and mineral content.

Olive oil: 1/4 cup olive oil. Olive oil is typically added to dishes during cooking to give them a more robust flavor.

How to Make Disney Pot Roast Recipe?

Step 1: Heat oven to 350 degrees F.

Step 2: Preheat the oil in a large pan over medium-high heat. The meat must be cooked on both sides and then moved to a roasting pan.

Step 3: Pour the wine around the meat.

Step 4: Sauté the cut vegetables until golden brown, then put them in the pan for roasting.

Step 5: Pour the beef bouillon into the pan. Cover the roast after pouring the liquid over it.

Step 6: Bake each pound for 30 to 45 minutes.

Step 7: Take the dish from the oven and set it aside to rest for 15 minutes.

Step 8: Serve it with your favourite starch and enjoy.

Prime Chuck Roast

The shoulder of the cow is used to prepare the chuck roast. It’s an intensely worked muscle, which provides the meat with a strong flavor but is tough. Due to its high fat-to-meat ratio, chuck is frequently ground for burgers. Chuck is ideal for a pot roast or stew because it becomes incredibly soft when the connective tissue melts during the braising and self-basting.

Know About Your Ingredients

  • 1 (5 pounds) beef chuck roast
  • 10 large cloves of garlic, crushed
  • ⅓ cup Dijon mustard
  • 2 tablespoons of light olive oil
  • 1 tablespoon of garlic powder
  • 1 tablespoon dry mustard powder
  • 1 tablespoon paprika, plus more for sprinkling
  • ½ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 ¼ cup of water
  • ½ cup red wine
  • 1 (1 ounce) package of dry onion soup mix
  • 2 beef bouillon cubes
  • 3 cloves of garlic, crushed, or to taste
  • 1 (10.75 ounces) can of condensed golden mushroom soup

How to Make a Prime Chuck Roast?

Step 1: Pre-heat the oven to 375 degrees F (190 degrees C).

Step 2: Put the roast in a roasting pan. Mix 10 garlic cloves, olive oil, Dijon mustard, garlic powder, dry mustard powder, 1 tablespoon of salt, paprika, and black pepper to make a paste. Apply the paste to the sides and top of the roast.

Step 3: Add the dried onion soup mix, water, red wine, and salt to the roasting pan. Add a few cubes of beef bouillon. Add three more crushed garlic cloves and more paprika to the top of the roast. The roast is covered with aluminium foil.

Step 4: Roast for 1 hour in a preheated oven, then lower to 350 degrees F. (175 degrees C). Roast the meat until it is entirely done, about 2 hours more, occasionally basting with pan liquid. Taking the foil off the meat for the final 30 minutes of roasting will make it brown more evenly. Transfer the roast to a platter.

Step 5: Heat the roasting pan on medium and lower the temperature of the liquid until it is just below a boil. Scrape up and dissolve any brown flavour bits from the bottom of the pan into the liquid. Mix in the condensed soup until the gravy is smooth and thick.

Step 6: Serve the roast with the sauce and gravy.

50's Prime Time Pot Roast Recipe

50’s Prime Time Pot Roast Recipe

The 50's prime-time pot roast recipe cooks a tough piece of beef in a steamy frying pan. Slow cooking softens the meat and flavours it with liquid.
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 people
Calories: 442kcal


  • 5 pounds top or bottom round roast
  • 11/2 cups dry red wine
  • 2 cloves garlic, minced
  • 1 onion diced
  • 2 carrots, peeled and diced
  • 6 cups beef bouillon
  • 1/4 cups olive oil
  • 1 stalk  celery, diced
  • Salt and pepper to taste


  • Preheat the oven to 350 degrees F
  • Heat the oil in a big pan over medium-high heat. Brown the meat and place it in a roasting pan
  • Fill the meat with wine. Sauté the cut vegetables until they turn golden brown, and then add them to the roasting pan. Pour the beef bouillon into the pan. Cover the roast with the liquid
  • Bake each pound for 30—45 minutes
  • Take out of the oven and wait 15 minutes before serving


  • Do not skip browning your meat.
  • If you want a saucy roast, thicken the broth at the end.
  • Prepare the ingredients for baking by bringing them to a simmer.


Nutrition Facts
50's Prime Time Pot Roast Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

Final words: 

The perfect pot roast recipe is a beef dish made by slowly cooking a tough cut of beef in a steaming pan. Chuck steak, bottom round, short ribs, and 7-bone roast are the meats that benefit most from this technique. Because the fibres are so tough, they can’t be roasted in the oven. But slow cooking softens the meat and adds some of the flavours of the liquid to the beef.

I hope you find these recipes helpful, tasty, and entertaining to make and that you will enjoy preparing them.

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