Ingredients Jump to Instructions ↓

  1. 3 tablespoons all-purpose flour, divided

  2. 1 teaspoon salt

  3. 1/4 teaspoon each minced chives, parsley flakes and tarragon

  4. 1/4 teaspoon pepper

  5. 1 boneless beef chuck roast (3 to 3-1/2 pounds)

  6. 2 tablespoons canola oil

  7. 8 cups water

  8. 2 tablespoons beef bouillon granules

  9. 2 tablespoons Worcestershire sauce

  10. 1 large onion, chopped

  11. 3 celery ribs, cut into chunks

  12. 3 garlic cloves, minced

  13. 2 bay leaves

  14. 4 medium potatoes, peeled and quartered

  15. 4 medium carrots, cut into chunks

  16. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Mom's Pot Roast Recipe photo by Taste of Home Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour.

  2. Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.

  3. Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.)

  4. For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.


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