Favorite Pot Roast Recipe

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Favorite Pot Roast Recipe
Favorite Pot Roast Recipe photo by Taste of Home
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Favorite Pot Roast Recipe

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4.5 5 5
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"I love cooking a pot roast on the weekend because it can simmer for hours while I'm doing other things," says Leona Therou of Overland Park, Kansas. Her hearty beef roast with potatoes and carrots makes enough for a family of four with plenty left over.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours

Ingredients

  • 1 boneless rump roast (4 pounds)
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 3 cups water, divided
  • 8 medium potatoes, peeled and quartered
  • 8 large carrots
  • 1 pound small onions, peeled
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon browning sauce, optional
  • Additional salt and pepper to taste

Directions

In a Dutch oven, brown the roast in oil. Combine salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups of water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours. Add potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove the roast and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from pan juices; add water to measure 2 cups. Mix flour and remaining water until smooth; stir into juices. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy. Yield: 8 servings.
Originally published as Favorite Pot Roast in Quick Cooking May/June 1998, p36

Nutritional Facts

1 cup: 523 calories, 15g fat (4g saturated fat), 136mg cholesterol, 693mg sodium, 47g carbohydrate (11g sugars, 5g fiber), 50g protein.

  • 1 boneless rump roast (4 pounds)
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 3 cups water, divided
  • 8 medium potatoes, peeled and quartered
  • 8 large carrots
  • 1 pound small onions, peeled
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon browning sauce, optional
  • Additional salt and pepper to taste
  1. In a Dutch oven, brown the roast in oil. Combine salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups of water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours. Add potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove the roast and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from pan juices; add water to measure 2 cups. Mix flour and remaining water until smooth; stir into juices. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy. Yield: 8 servings.
Originally published as Favorite Pot Roast in Quick Cooking May/June 1998, p36

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JulieS211 User ID: 5434916 242374
Reviewed Jan. 23, 2016

"Simple, straightforward, tasty! I was a bit worried about the meat being on the stovetop and in that much water, but it was delicious. I did cut back on the water some, because I was out of potatoes and my pot roast had a huge bone that made up some of its weight."

MY REVIEW
MissMadge User ID: 806261 45000
Reviewed Dec. 12, 2012

"Basic, but tasty. Onions replaced due to allergy by minced garlic to taste."

MY REVIEW
jmkasprak User ID: 2880256 21614
Reviewed Nov. 1, 2012

"I usually do roast beef in the crockpot or oven, and this was the first time for cooking it on the stove-top. It was very good. I added some fresh rosemary to the gravy at the end to give it more flavor. I use cornstarch to thicken my gravies, and I found the flour made it look light. Is this where the browning sauce comes in? I couldn't find it at the store. Overall, a good and easy recipe which just takes time."

MY REVIEW
lisamccort User ID: 3538642 16419
Reviewed Sep. 26, 2010

"This is an easy, delicious, recipe that I have used over and over again. Thanks for keeping this recipe online because I no longer have my first issues of quick Cooking."

MY REVIEW
gilland3981 User ID: 4301064 16413
Reviewed Jul. 4, 2010

"I add a can of mushrooms to the meat while it is cooking. This has become a favorite."

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