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Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This pot roast recipe comes from Better Homes and Gardens. I also Like to add small red potatoes to it.

Ingredients Nutrition

Directions

  1. Spray a cold Dutch oven with nonstick cooking spray, then preheat over medium heat, Brown roast on all sides in the Dutch oven.
  2. Drain any fat.
  3. Add water, wine or broth, onion, garlic, bouillon granules, thyme, and pepper.
  4. Heat to boiling; reduce heat.
  5. Cover and simmer for 1 hour.
  6. Add carrots to Dutch oven and simmer for 40 minutes.
  7. Then, add beans and simmer 10 minutes more or until beans and meat are tender.
  8. Transfer roast and vegetables to a severing platter.
  9. Keep warm while making gravy.
  10. For gravy, skim fat from pan juices. Stir together cornstarch and 2 tablespoons water. stir mixture into pan juices.
  11. Cook and stir until thickened and bubbly.
  12. Then cook and stir for 2 minutes more.
  13. To serve, Spoon gravy over meat and vegetables.
Most Helpful

5 5

This is great pot roast! I made pretty much as is except that instead of the 3/4 cup water and 2 beef bouillon cubes I used some beef broth I had on hand. I left out the green beans because I didn't have any. The wine and broth combo makes a very tasty gravy! Thanks Barb, another great recipe.