Prep 15 mins
Cook 3 hrs 30 mins
This is such an easy recipe, but such comfort food. This is my mom's way to make this dish. A complete meal in one pan, except that I add corn as a side dish. The gravy makes this meal complete.
- 2 -3 lbs chuck roast or 2 -3 lbs blade roast
- 3 tablespoons olive oil
- garlic salt
- 2 cups water or 2 cups beef broth
- 2 onions, cut into 8 chunks
- 8 ounces carrots (I use the baby carrots)
- 1 -2 lb potato, peeled and quartered
- 1⁄4 cup flour
- 1 cup water
- Preheat oven to 350 degrees.
- Add oil to a dutch oven or large covered dish that can go from stovetop to oven and heat to medium high heat. Season roast with salt, pepper and garlic salt. Brown roast on both sides in oil. Then add water or beef broth, onions and carrots. Bring to a boil. Turn off heat and put cover on and place in oven.
- Let roast cook for 2 1/2 hours. Check at this point and make sure there still is enough liquid, if not add more water. This type of meat needs to cook for a long time but needs the liquid to make it tender. Now add the the potatoes. Cook for another hour(remove cover last 20 mins.) or until potatoes are tender and cooked through. Remove meat and vegetable to a serving plate/bowl and keep warm.
- Add water or beef broth to pan and stir to get all the browned pieces. Mix flour with one cup water, add salt and pepper to taste, and shake until very well blended. Add this mixture to pan until thickened and to your taste.
A first for me making a roast like this, I usually use the crock pot. I used baby red potatoes and carrots. We have a wonderful leftover gravy and roast to make another dinner tonight. Made for PRMR.
This was scrumpious! No packets, no soups, just plain old good pot roast. The roast was tender and the veggies were cooked perfectly. My chuck roast was still quite frozen when I started and I cooked it for a little less time than stated in the recipe, about 2 1/2 hours in my cast iron dutch oven. I added celery and minced garlic to the veggies and did not peel my potatoes. Adding the potatoes for the last hour of cooking was perfect to keep them from falling apart. I added a dash of Kitchen Bouquet to the gravy and it was the best I have ever had! Thanks, diner, for posting such a wonderful recipe!
Lovely meal in one pot. I used a sirloin tip as that is what I had in the freezer. I agree with Bleu that a marbled cut would provide a more moist roast but mime certainly didn't turn out at all. It was still somewhat frozen when I started it and I gave it the full time @300. It was very tender and while it could have a bit more moist the great gravy provided the moisture in spades. The veggies were all well cooked but not falling apart. I've been given "permission" to make this again.