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Old-Fashioned Pot Roast Recipe

Old-Fashioned Pot Roast Recipe

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 YIELD:6-8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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. Yield: 6-8 servings.

Nutritional Facts

4 ounce-weight: 407 calories, 25g fat (12g saturated fat), 134mg cholesterol, 664mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 35g protein.

Reviews for Old-Fashioned Pot Roast

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2124arizona User ID: 845443 268362
Reviewed Jun. 24, 2017

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

[email protected] User ID: 5850950 259139
Reviewed 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 User ID: 1094741 258974
Reviewed 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 User ID: 6782153 238370
Reviewed Nov. 29, 2015

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

KatherineRogers321 User ID: 7975784 236064
Reviewed Oct. 31, 2015


poppadude User ID: 8368591 229296
Reviewed Jul. 10, 2015 Edited Jul. 21, 2015

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

pdarwin User ID: 7144531 198991
Reviewed Nov. 24, 2014

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

field editor"

dschultz01 User ID: 1076910 3850
Reviewed Oct. 20, 2013

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

mkh37 User ID: 5598587 4236
Reviewed Oct. 20, 2013

"I've been cooking this since it was published."

Cookin' Mamma User ID: 5637549 2155
Reviewed Nov. 28, 2010

"This is my favorite pot roast recipe. I found it years ago in Taste of Home. I looked in my magazine today and couldn't find it. Someone had clipped it out. So glad to finally find it again. It's the best ever and I've made lots of roasts in my day."

bowrain99 User ID: 3491411 3197
Reviewed Jan. 11, 2010

"Our supermarket has a sale on the chuck roast so I decided I'd make pot roast for dinner, since it's been so cold.

It had been so long since I made this dish that I came on to this website and found this recipe.
It was outstanding and took almost no time to cook. I'm sure the leftovers will be even better.
Thanks for sharing."

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