Rating: 4 stars
21 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
  • 21 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
cook:
1 hr 45 mins
total:
2 hrs 5 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

294 calories; fat 9g; cholesterol 84mg; saturated fat 2g; carbohydrates 20g; mono fat 3g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 33g; vitamin a 6025.2IU; vitamin c 11.8mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 6.1mg; vitamin b6 0.6mg; folate 36.3mcg; vitamin b12 3.8mcg; sodium 433mg; potassium 1038mg; calcium 50.5mg; iron 4.9mg.
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