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Old-Fashioned Pot Roast

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."
  • Total Time
    Prep: 15 min. Cook: 2 hours
  • Makes
    6-8 servings

Ingredients

  • 1 boneless beef chuck roast (about 3 pounds)
  • 6 tablespoons all-purpose flour, divided
  • 6 tablespoons butter, divided
  • 3 cups water
  • 2 teaspoons beef bouillon granules
  • 1 medium onion, quartered
  • 1 celery rib, cut into pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 carrots, cut into 2-inch pieces

Directions

  • Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour.
  • Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside.
  • In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.
Nutrition Facts
4 ounce-weight: 407 calories, 25g fat (12g saturated fat), 134mg cholesterol, 664mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 35g protein.

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Reviews

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Average Rating:
  • KCH05
    Nov 9, 2019

    A perfect winter supper. This is my daughter's "birthday dinner" selection every year. YUM!

  • 2124arizona
    Jun 24, 2017

    Nothing says "Sunday Dinner" than this pot roast with all of the trimmings!!

  • kay49038
    Jan 3, 2017

    After 50 years of making tasty pot roasts, we liked this one the best. Fool proof easy recipe with delicious results!

  • Sue Zappa
    Jan 1, 2017

    We will be enjoying this delicious recipe for our New Years Day dinner today. It's been a favorite of our family of 8 since it first appeared in TOH in Oct. 1993. East to make & tastes like home. The only change I make is adding 6 potatoes, cut in half, along with the carrots! Yum!

  • MissyMunches
    Nov 29, 2015

    This recipe is incredible! My family loves it! I make it every fall and winter months!

  • KatherineRogers321
    Oct 31, 2015

    Delicious!

  • poppadude
    Jul 10, 2015

    EX!!!!! As written... added a little red wine....

  • pdarwin
    Nov 24, 2014

    Very tasty! A nice change from my traditional crockpot mushroom soup recipe.field editor

  • dschultz01
    Oct 20, 2013

    Best recipe I've found so far. Much better than using a slow cooker!

  • mkh37
    Oct 20, 2013

    I've been cooking this since it was published.