Old-Fashioned Pot Roast

Recipe

Old-Fashioned Pot Roast

Primary Media

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

User Rating

2.91 out of 5 stars
Rate it:
34 ratings

Recipe Data

Recipe Wellness Badges

    Author

    Save Options

    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
    1 medium onion, quartered
    1 celery
    1 tsp. salt
    ½ tsp. pepper
    4 medium 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.