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Swiss Pot Roast Recipe

Swiss Pot Roast Recipe photo by Taste of Home

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My family loves the taste of this tender roast. I love the fact that it's so easy to prepare—it even makes its own gravy. The house smells wonderful when this hearty main dish is cooking, so I'm apt to hear the question, 'How long until dinner?'—Darlene Brenden, Salem, Oregon

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Swiss Pot Roast Recipe

Prep: 20 min. Bake: 2-1/2 hours

Yield: 8 Servings

20 150 170

Ingredients

1 boneless beef chuck roast (3 pounds)
1 tablespoon canola oil
8 medium potatoes, peeled and quartered
8 medium carrots, cut into chunks
1 medium onion, sliced
3 tablespoons all-purpose flour
1 cup water
1 can (8 ounces) tomato sauce
1 teaspoon beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a Dutch oven, brown roast on all sides in oil; drain. Add the potatoes, carrots and onion. In a large bowl, combine the flour, water, tomato sauce, bouillon, salt and pepper until smooth. Pour over the roast and vegetables.
Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 479 calories, 18 g fat (7 g saturated fat), 111 mg cholesterol, 472 mg sodium, 41 g carbohydrate, 5 g fiber, 38 g protein.

Originally published as Swiss Pot Roast in Taste of Home December/January 2002, p13

Light-Bodied Red Wine

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

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Reviews for Swiss Pot Roast

Swiss Pot Roast

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Reviewed on Dec. 18, 2012 by germanycook

This tasted just like my Mom used to make - proper home cooking! It was such a good recipe. I added 1 Tbsp more flour and some Worcestershire sauce and the gravy was the perfect consistency. Really enjoyed this!

Reviewed on Oct. 03, 2012 by 2princesses2love

This was really bland. Not enough flavor for us.

Reviewed on Feb. 15, 2012 by Hjones1102

This is an excellent recipe. I made a couple adjustments. I used 14 oz tomato sauce, added 1 tsp of Worcestershire sauce, and a couple extra tbs of flour. I placed vegetables on bottom and then placed meat on top and added sauce mixture. We loved it.

Reviewed on Sep. 12, 2011 by kel dehnert

This has been my son's favorite pot roast for over a decade. It turns out great everything and the gravy is unbelievable. We serve it with the roast sliced thin over open face biscuits with the gravy on top.

Reviewed on Feb. 11, 2011 by PTuttle

This turned out to be the best pot roast I've ever made. I love the way it made its own gravy. Thanks to the reviewer who suggested adding herbs de provence. I added about a teaspoonful instead of a couple of pinches and the gravy was very tasty.

Reviewed on Jan. 09, 2011 by SWillard

My husband and I are living in France this year, and I have become accustomed to using Herbes de Provence in many recipes. Two pinches of those and a dash or two of a Gravy Master type flavoring really added some zip to this recipe.