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Old-Fashioned Pot Roast

 Old-Fashioned Pot Roast
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."
6-8 ServingsPrep: 15 min. Cook: 2 hours


  • 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


  • 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.

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Old-Fashioned Pot Roast (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.