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Mom's Pot Roast

 Mom's Pot Roast
My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.—Dorothy Duder, North Hollywood, California
8 ServingsPrep: 45 min. Cook: 3 hours


  • 3 tablespoons all-purpose flour, divided
  • 1 teaspoon salt
  • 1/4 teaspoon each minced chives, parsley flakes and tarragon
  • 1/4 teaspoon pepper
  • 1 boneless beef chuck roast (3 to 3-1/2 pounds)
  • 2 tablespoons canola oil
  • 8 cups water
  • 2 tablespoons beef bouillon granules
  • 2 tablespoons Worcestershire sauce
  • 1 large onion, chopped
  • 3 celery ribs, cut into chunks
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 4 medium potatoes, peeled and quartered
  • 4 medium carrots, cut into chunks
  • 2 tablespoons butter


  • Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch
  • oven, brown roast on all sides in oil over medium-high heat. Add the
  • water, bouillon, Worcestershire sauce, onion, celery, garlic and bay
  • leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours,
  • turning the roast after 1 hour.
  • Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour

2 of 2

Mom's Pot Roast (continued)

Directions (continued)

  • longer or until meat and vegetables are tender.
  • Discard bay leaves. Remove meat and vegetables to a serving platter
  • and keep warm. Pour 2 cups cooking juices and loosened browned bits
  • into a 2-cup measuring cup; skim fat. (Save remaining cooking juices
  • for another use.)
  • For gravy, in a small saucepan, melt butter; stir in remaining flour
  • until smooth; gradually stir in cooking juices. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Serve with roast and
  • vegetables. Yield: 8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.