Old-Fashioned Pot Roast Recipe

5 11 11
Old-Fashioned Pot Roast Recipe
Old-Fashioned Pot Roast Recipe photo by Taste of Home
Publisher Photo

Old-Fashioned Pot Roast Recipe

Read Reviews
5 11 11
Publisher Photo
I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours

Ingredients

  • 1 boneless beef chuck roast (about 3 pounds)
  • 6 tablespoons all-purpose flour, divided
  • 6 tablespoons butter, divided
  • 3 cups water
  • 2 teaspoons beef bouillon granules
  • 1 medium onion, quartered
  • 1 celery rib, cut into pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 carrots, cut into 2-inch pieces

Directions

Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour.
Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside.
In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency. Yield: 6-8 servings.
Originally published as Old-Fashioned Pot Roast in Taste of Home October/November 1993, p37

Nutritional Facts

4 ounce-weight: 407 calories, 25g fat (12g saturated fat), 134mg cholesterol, 664mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 35g protein.

  • 1 boneless beef chuck roast (about 3 pounds)
  • 6 tablespoons all-purpose flour, divided
  • 6 tablespoons butter, divided
  • 3 cups water
  • 2 teaspoons beef bouillon granules
  • 1 medium onion, quartered
  • 1 celery rib, cut into pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 carrots, cut into 2-inch pieces
  1. Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour.
  2. Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside.
  3. In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency. Yield: 6-8 servings.
Originally published as Old-Fashioned Pot Roast in Taste of Home October/November 1993, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOld-Fashioned Pot Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
2124arizona User ID: 845443 268362
Reviewed Jun. 24, 2017

"Nothing says "Sunday dinner" than this pot roast with all of the trimmings!!"

MY REVIEW
[email protected] User ID: 5850950 259139
Reviewed Jan. 3, 2017

"After 50 years of making tasty pot roasts, we liked this one the best. Fool proof easy recipe with delicious results!"

MY REVIEW
Sue Zappa User ID: 1094741 258974
Reviewed Jan. 1, 2017

"We will be enjoying this delicious recipe for our New Years Day dinner today. It's been a favorite of our family of 8 since it first appeared in TOH in Oct. 1993. East to make & tastes like home. The only change I make is adding 6 potatoes, cut in half, along with the carrots! Yum!"

MY REVIEW
MissyMunches User ID: 6782153 238370
Reviewed Nov. 29, 2015

"This recipe is incredible! My family loves it! I make it every fall and winter months!"

MY REVIEW
KatherineRogers321 User ID: 7975784 236064
Reviewed Oct. 31, 2015

"Delicious!"

MY REVIEW
poppadude User ID: 8368591 229296
Reviewed Jul. 10, 2015 Edited Jul. 21, 2015

"EX!!!!! As written... added a little red wine...."

MY REVIEW
pdarwin User ID: 7144531 198991
Reviewed Nov. 24, 2014

"Very tasty! A nice change from my traditional crockpot mushroom soup recipe.

field editor"

MY REVIEW
dschultz01 User ID: 1076910 3850
Reviewed Oct. 20, 2013

"Best recipe I've found so far. Much better than using a slow cooker!"

MY REVIEW
mkh37 User ID: 5598587 4236
Reviewed Oct. 20, 2013

"I've been cooking this since it was published."

MY REVIEW
Cookin' Mamma User ID: 5637549 2155
Reviewed Nov. 28, 2010

"This is my favorite pot roast recipe. I found it years ago in Taste of Home. I looked in my magazine today and couldn't find it. Someone had clipped it out. So glad to finally find it again. It's the best ever and I've made lots of roasts in my day."

Loading Image