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.

Beef Pot Roast
Prep Time:
20 mins
Cook Time:
1 hrs 45 mins
Total Time:
2 hrs 5 mins
Servings:
8

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

  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

294 Calories
9g Fat
20g Carbs
33g Protein
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.

Related Articles