Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

From a Southern Living cookbook. It's a great make-ahead dish. No crock pot needed.

Ingredients Nutrition


  1. Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
  2. Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
  3. Add vegetables and rosemary to Dutch oven. Cover and cook 1 more hour or until meat and vegetables are tender. Remove roast and vegetables with a slotted spoon to a serving platter, reserving liquid in pan.
  4. Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
  5. Serve gravy with roast and vegetables.
Most Helpful

We really enjoyed this wonderful pot roast recipe. It was simple to prepare, and the taste was sensational. I thought the rosemary was the perfect amount, providing a great herbal touch without overpowering everything else. Thank you for sharing your recipe, spoilme. Made for Spring 2012 Pick-A-Chef.

NorthwestGal April 01, 2012