- 1 boneless beef chuck roast (3 pounds)
- 1 tablespoon canola oil
- 8 medium potatoes, peeled and quartered
- 8 medium carrots, cut into chunks
- 1 medium onion, sliced
- 3 tablespoons all-purpose flour
- 1 cup water
- 1 can (8 ounces) tomato sauce
- 1 teaspoon beef bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a Dutch oven, brown roast on all sides in oil; drain. Add the potatoes, carrots and onion. In a large bowl, combine the flour, water, tomato sauce, bouillon, salt and pepper until smooth. Pour over the roast and vegetables.
- Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender. Yield: 8 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Swiss Pot Roast
"This tasted just like my Mom used to make - proper home cooking! It was such a good recipe. I added 1 Tbsp more flour and some Worcestershire sauce and the gravy was the perfect consistency. Really enjoyed this!"
"This was really bland. Not enough flavor for us."
"This is an excellent recipe. I made a couple adjustments. I used 14 oz tomato sauce, added 1 tsp of Worcestershire sauce, and a couple extra tbs of flour. I placed vegetables on bottom and then placed meat on top and added sauce mixture. We loved it."
"This has been my son's favorite pot roast for over a decade. It turns out great everything and the gravy is unbelievable. We serve it with the roast sliced thin over open face biscuits with the gravy on top."
"This turned out to be the best pot roast I've ever made. I love the way it made its own gravy. Thanks to the reviewer who suggested adding herbs de provence. I added about a teaspoonful instead of a couple of pinches and the gravy was very tasty."