330 Ratings
  • 5 Rating Star 150
  • 4 Rating Star 68
  • 1 Rating Star 51
  • 3 Rating Star 33
  • 2 Rating Star 26
  • 0 Rating Star 2

An oven or slow cooker turns an inexpensive beef pot roast into a succulent, tender feast. Vegetables cooked with the roast make for a simple, but filling meal.

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Ingredients

  • 3 – 3.5 pounds boneless beef chuck pot roast

  • Salt

  • Ground black pepper

  • 2 tablespoons olive oil or vegetable oil

  • 1 14 ounce beef broth

  • 1 chopped onion (1 large)

  • 2 stalks celery, cut into 2-inch lengths

  • 5 cups assorted vegetables, such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; and/or small carrots, peeled and cut into 1-1/2-inch pieces

  • ¼ cup cold water

  • 3 tablespoons all-purpose flour

Directions

  • Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.

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  • Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.

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  • Using a slotted spoon, remove meat and vegetables to a serving platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a medium saucepan whisk together the cold water and the flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables.

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Slow Cooker instructions:

Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-12 to 5-12 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-12 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy.

Nutrition Facts

419 calories, 14 g fat (4 g saturated fat, 3 g polyunsaturated fat, 4 g monounsaturated fat), 112 mg cholesterol, 584 mg sodium, 29 g carbohydrates, 4 g fiber, 5 g sugar, 43 g protein.

Reviews (6)

Most helpful positive review

12/23/2018
Did brown but cooking at 425 for half hour then going to cover at 325

Most helpful critical review

11/23/2014
I have several chuck roast recipes that I like and I'd like to try this one as well but chuck roast at my grocery store is $5.49 a pound which would make this meal cost more than $15. Any suggestions? Has anyone else experienced soaring beef prices?
330 Ratings
  • 5 Rating Star 150
  • 4 Rating Star 68
  • 1 Rating Star 51
  • 3 Rating Star 33
  • 2 Rating Star 26
  • 0 Rating Star 2
11/25/2018
I have made dozens of stovetop pot roasts using shoulder roasts, which always turn out fabulous. I decided to try this one for Sunday dinner just for something different and what a major disappointment! The flavor was very good, but the meat was tough as shoe leather. I used a prime cut of beef and followed the recipe to a tee, so I'm not sure what went wrong, but I am going back to my own recipe.
12/23/2018
Did brown but cooking at 425 for half hour then going to cover at 325
11/23/2014
I have several chuck roast recipes that I like and I'd like to try this one as well but chuck roast at my grocery store is $5.49 a pound which would make this meal cost more than $15. Any suggestions? Has anyone else experienced soaring beef prices?
09/12/2016
I know this is an old comment but for 3 pounds plus veggies thats enough for 6 meals. ~$3.50/meal. Thats not expensive at all.
08/19/2018
What I do is cut my beef into large pieces and then brown it. It takes less time and you do not have to cut it up after you cook it and everyone gets a chunks of meat .
07/22/2018
I'm making this for dinner tonight