Grandma's Pot Roast

Recipe

Grandma's Pot Roast

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2.82 out of 5 stars
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45 ratings

Recipe Data

12
Servings
30min
Prep
39min
Total

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    Description

    When preparing the chuck for this classic recipe, trim away any external fat. Plentiful marbling make the meat juicy and fall-apart tender when cooked.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1(4 pound) boneless beef chuck roast
    1 tsp.kosher salt
    ¾ tsp.Hy-Vee black pepper
    3 tbsp.Hy-Vee vegetable oil
    ¼ c.Hy-Vee all-purpose flour
    2 tbsp.Hy-Vee tomato paste
    2 c.Hy-Vee beef broth
    1 tbsp.Hy-Vee Worcestershire sauce
    8medium carrots, peeled and cut into large chunks
    4large celery ribs, chopped
    3medium onions, quartered
    6 clove(s)garlic, minced
    4fresh thyme sprigs
    2Hy-Vee bay leaves
    Asiago Whipped Potatoes

    Directions

    1. Trim fat from roast; season with salt and pepper. In a skillet, heat oil over medium-high heat. Sear meat until browned on all sides. Transfer to a 4- to 6- quart slow cooker.
    2. Add flour to skillet; cook and stir for 1 minute. Add tomato paste; cook 1 minute more. Add broth and Worcestershire sauce. Bring to broiling; stirring constantly to break up any browned bits from bottom of skillet.
    3. Pour broth mixture over meat in cooker. Add carrots, celery, onions, garlic, thyme, and bay leaves to slow cooker. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours or until meat is fork-tender. Discard thyme and bay leaves before serving. Serve with Asiago Whipped Potatoes, if desired.

    Nutrition facts

    Servings

    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 155mg
    • Sodium: 440mg
    • Total Carbohydrates: 11g
    • Protein: 54g

    Daily Values

    0%
    Vitamin A 140%
    0%
    Vitamin C 10%
    0%
    Iron 30%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Fall 2015.