Old-Fashioned Pot Roast

Recipe

Old-Fashioned Pot Roast

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Red Dutch oven filled with large slices of carrots, potatoes, celery, onions with pork roast garnished with thyme sprigs in center

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Recipe Data

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    Servings and Ingredients

    QuantityIngredientAdd
    3 lbs.boneless beef chuck roast
    6 tbsp.all-purpose flour, divided
    6 tbsp.butter or margarine, divided
    2 c.hot water
    2 tsp.beef bouillon granules
    1medium onion, quartered
    1celery
    1 tsp.salt
    ½ tsp.pepper
    4medium carrots, peeled and cut into 2-inch pieces

    Directions

    1. Sprinkle beef roast with 1 tablespoon flour.
    2. Brown floured meat on all sides in 3 tablespoons butter in a Dutch oven. Add hot water, bouillon, onion, celery, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 1 hour.
    3. Add carrots. Cover and simmer 45 to 60 minutes or longer, until meat is tender.
    4. Remove meat and carrots; keep warm. Strain and reserve juices.
    5. In the same Dutch oven, melt remaining 3 tablespoons butter. Stir in remaining 5 tablespoons flour. Cook until boiling, stirring constantly. Add 2 cups reserved juices and stir until smooth. Cook and stir until thickened. Add more cooking juices if necessary until gravy is the desired consistency.