Recipes and Cooking Beef Pot Roast 4.2 (21) Whether you cook this Beef Pot Roast recipe on the stove top, in the oven, or using a slow cooker, you'll be able to sit down a dinner of fall-apart-tender pot roast beef. Try it with a side of roasted or mashed potatoes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 1 hrs 45 mins Total Time: 2 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 2.5-3 pound boneless beef chuck pot roast 2 tablespoon cooking oil ¾ cup water 1 tablespoon Worcestershire sauce 1 teaspoon instant beef bouillon granules 1 teaspoon dried basil, crushed ½ teaspoon salt 1 pound tiny new potatoes or 4 medium potatoes or sweet potatoes 1 pound carrots or 6 medium parsnips, peeled and cut into 2-inch pieces 2 small onions, cut into wedges 2 stalks celery, bias-sliced into 1-inch pieces ½ cup cold water ¼ cup all-purpose flour Black pepper (optional) Directions Trim fat from meat. In a 4- to 6-quart Dutch oven brown roast on all sides in hot oil. Drain off fat. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Meanwhile, if using new potatoes, peel a strip of skin from the center of each. If using medium potatoes or sweet potatoes, peel and quarter. Add potatoes, carrots, onions, and celery to meat. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes more or until tender, adding water if necessary. Transfer meat and vegetables to a platter, reserving juices in Dutch oven. Keep warm. For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1-1/2 cups. Return to Dutch oven. In a small bowl stir the 1/2 cup cold water into the flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If desired, season with pepper. Serve gravy with meat and vegetables. Makes 8 to 10 servings Oven directions: Trim fat from meat. Brown roast as directed above. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Pour over meat. Bake, covered, in a 325 degree F oven for 1 hour. Prepare potatoes as directed. Add vegetables to meat. Cover and bake for 45 to 60 minutes more or until tender. Prepare gravy in a saucepan as directed above. Slow cooker directions: Trim fat from meat. Place vegetables in a 4-1/2- or 5-quart slow cooker. Cut roast to fit, if necessary; place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Add to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Prepare gravy in a medium saucepan on the range top as in step 3 above. Serve gravy with meat and vegetables. Rate it Print Nutrition Facts (per serving) 294 Calories 9g Fat 20g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 294 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 84mg 28% Sodium 433mg 19% Total Carbohydrate 20g 7% Total Sugars 5g Protein 33g Vitamin C 11.8mg 59% Calcium 50.5mg 4% Iron 4.9mg 27% Potassium 1038mg 22% Folate, total 36.3mcg Vitamin B-12 3.8mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.