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Best Pot Roast Recipe

Best Pot Roast Recipe photo by Taste of Home

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My husband and I used to raise cattle, so I prepared a lot of beef. This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat. I like to serve it with crisp potato pancakes.

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Best Pot Roast Recipe

Prep: 15 min. Bake: 2-1/2 hours

Yield: 14-16 Servings

15 150 165

Ingredients

1 rolled boneless beef chuck roast (6 pounds)
2 tablespoons canola oil
Salt and coarsely ground pepper
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
1 celery rib, coarsely chopped
2 cups water
1 can (14-1/2 ounces) beef broth
2 bay leaves
GRAVY:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon lemon juice
4 to 5 drops hot pepper sauce

Directions

In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery.
In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.
Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast. Yield: 14-16 servings.

Editor’s Note: Ask your butcher to tie two 3-pound chuck roasts together to form a rolled chuck roast.

Nutritional Facts 1 serving (6 ounces) equals 344 calories, 21 g fat (8 g saturated fat), 118 mg cholesterol, 194 mg sodium, 3 g carbohydrate, trace fiber, 34 g protein.

Originally published as Savory Pot Roast in Taste of Home February/March 1999, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed on Nov. 12, 2010 by debnbrian

My family doesn't rate too many recipes as excellent, but this one made it to that category.

Reviewed on Sep. 27, 2009 by cwbuff

Excellent gravy! - which is my main criterion for a pot roast recipe. This one's going into my "keeper" file. Chuck roast is about the only cut I use anymore as it still stays tender and doesn't dry out as all the other roasts seem to do these days.