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Old-Fashioned Pot Roast Recipe

Old-Fashioned Pot Roast Recipe

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."
TOTAL TIME: Prep: 15 min. Cook: 2 hours YIELD:6-8 servings


  • 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.

Nutritional Facts

1 serving (4 ounces) equals 407 calories, 25 g fat (12 g saturated fat), 134 mg cholesterol, 664 mg sodium, 10 g carbohydrate, 2 g fiber, 35 g protein.

Reviews for Old-Fashioned Pot Roast

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Reviewed Nov. 29, 2015

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

Reviewed Oct. 31, 2015


Reviewed Jul. 10, 2015 Edited Jul. 21, 2015

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

Reviewed Nov. 24, 2014

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

field editor"

Reviewed Oct. 20, 2013

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

Reviewed Oct. 20, 2013

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

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."

Reviewed Jan. 11, 2010

"Our supermarket has a sale on the chuck roast so I decided I'd make pot roast for dinner, since it's been so cold.

It had been so long since I made this dish that I came on to this website and found this recipe.
It was outstanding and took almost no time to cook. I'm sure the leftovers will be even better.
Thanks for sharing."

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Wine Pairings

Light-Bodied Red Wine

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