Perfect Pot Roast Recipe
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Perfect Pot Roast Recipe

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Cooking meats, I have to confess, isn't my specialty. But everyone who tastes this main-course dish wants more! I'm a mostly at-home mom. I like to sew and read. I also enjoy gardening—we grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads.
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours
MAKES: 8-10 servings


  • 1 teaspoon seasoned salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 beef chuck pot roast (3 to 4 pounds)
  • 1 tablespoon olive oil
  • 3/4 cup water
  • 1 large onion, chopped
  • 1/4 cup chopped green pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 teaspoons dried parsley flakes
  • 1/4 teaspoon dried thyme
  • All-purpose flour


  1. Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender.
  2. Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan.
  3. For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast. Yield: 8-10 servings.
Originally published as Perfect Pot Roast in Country Woman May/June 1993, p29

Light-Bodied Red Wine

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

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Lady Fingers User ID: 2682286 246603
Reviewed Apr. 4, 2016

"I made the roast yesterday, according to the recipe, except that I used two shallots instead of the onion. A 3 1/2 pound boneless chuck roast was cooked to a tender texture with just a bit of pink inside, in 3 1/2 hours. I chilled the meat overnight, which let me slice it very thin today. The flavor and texture are both great! I will use this recipe again."

luigimon User ID: 1692040 221524
Reviewed Feb. 27, 2015

"Loved this! I didn't have bay leaves when I made it, wish I had, but it was still very good. Used leftovers for bbq beef sandwiches. And I used cornstarch instead of flour to make the gravy. Works much better!"

lisa53202 User ID: 1079567 4616
Reviewed Dec. 28, 2012

"My husband and I thought this was very tasty, and I like the fact that canned soups and/or broth are not necessary."

kjskjg212 User ID: 115031 28785
Reviewed Nov. 16, 2012

"I have been making this pot roast since I found the recipe back in 1996 in my "Best of Country Cooking" 2nd edition cookbook. It is by far our favorite beef roast recipe. The juices also make a great gravy!"

galinthewoods User ID: 3317961 28784
Reviewed Sep. 13, 2011

"This really is a good pot roast recipe, and I've tried many. We were given a handful of a variety of small peppers from a friend's garden. We didn't know if they were sweet or hot, so we just chopped them all up and threw them in with this roast. When it was all cooked, we placed shreds of the roast and the peppers and onions in freshly baked tortillas and had the best "fajitas" I've ever had."

MUM50 User ID: 2929250 10797
Reviewed Feb. 14, 2011

"This is my families favorite roast. I am always asked to make this. It has wonderful flavors and is probly the best roast recipe I have ever tried."

bethobryan User ID: 3179740 201044
Reviewed Feb. 5, 2009

"This was really good. My husband who does not like roast liked this. He even said he would eat it again."

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