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Perfect Pot Roast

 Perfect Pot Roast
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.
8-10 ServingsPrep: 20 min. Bake: 2-1/2 hours


  • 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


  • 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.
  • Remove and keep warm. Discard bay leaf. Skim fat from pan juices.
  • Measure juices and transfer to a saucepan.
  • 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

2 of 2

Perfect Pot Roast (continued)

Directions (continued)

  • and stir for 2 minutes or until thickened. Serve gravy with roast.
  • Yield: 8-10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.