Best Pot Roast Recipe

4.5 2 6
Best Pot Roast Recipe
Best Pot Roast Recipe photo by Taste of Home
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Best Pot Roast Recipe

Read Reviews
4.5 2 6
Publisher Photo
My husband and I used to raise cattle, so I prepared a lot of beef. This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat. I like to serve it with crisp potato pancakes.
MAKES:
14-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 2-1/2 hours
MAKES:
14-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 2-1/2 hours

Ingredients

  • 1 rolled boneless beef chuck roast (6 pounds)
  • 2 tablespoons canola oil
  • Salt and coarsely ground pepper
  • 1 large onion, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 2 cups water
  • 1 can (14-1/2 ounces) beef broth
  • 2 bay leaves
  • GRAVY:
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon juice
  • 4 to 5 drops hot pepper sauce

Directions

In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery.
In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.
Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast. Yield: 14-16 servings.
Editor’s Note: Ask your butcher to tie two 3-pound chuck roasts together to form a rolled chuck roast.
Originally published as Savory Pot Roast in Taste of Home February/March 1999, p39

Nutritional Facts

6 ounce-weight: 344 calories, 21g fat (8g saturated fat), 118mg cholesterol, 194mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 34g protein.

  • 1 rolled boneless beef chuck roast (6 pounds)
  • 2 tablespoons canola oil
  • Salt and coarsely ground pepper
  • 1 large onion, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 2 cups water
  • 1 can (14-1/2 ounces) beef broth
  • 2 bay leaves
  • GRAVY:
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon juice
  • 4 to 5 drops hot pepper sauce
  1. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery.
  2. In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.
  3. Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
  4. In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast. Yield: 14-16 servings.
Editor’s Note: Ask your butcher to tie two 3-pound chuck roasts together to form a rolled chuck roast.
Originally published as Savory Pot Roast in Taste of Home February/March 1999, p39

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debnbrian User ID: 536671 19746
Reviewed Nov. 12, 2010

"My family doesn't rate too many recipes as excellent, but this one made it to that category."

MY REVIEW
cwbuff User ID: 441425 25165
Reviewed Sep. 27, 2009

"Excellent gravy! - which is my main criterion for a pot roast recipe. This one's going into my "keeper" file. Chuck roast is about the only cut I use anymore as it still stays tender and doesn't dry out as all the other roasts seem to do these days."

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