Beef Pot Roast (Pot, Oven or Slow Cooker)

"Yes, I know, lots of pot roast recipes here, but I tell you this is my all time favorite. Even better then the ones that you dump all of the pre packaged gravy mixes and salad dressings in the pot. Homemade, just like a good mid-western mom meant it to be!"
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by mommyluvs2cook photo by mommyluvs2cook
photo by Swirling F. photo by Swirling F.
photo by SweetsLady photo by SweetsLady
photo by Swirling F. photo by Swirling F.
Ready In:
6hrs 45mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.
  • Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.
  • Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.
  • Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
  • Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.
  • Simmer covered, until tender, 45 to 60 minutes. Add water as needed.
  • Transfer meat and vegetables to platter. Reserve juices.
  • To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.
  • In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
  • For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed.
  • For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.

Questions & Replies

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  1. Kathy M.
    What temp should oven be on?
     
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Reviews

  1. rds607
    As the author states, there are lots of pot roast recipes out there ...but this one is special. I agree wholeheartedly. I cooked the roast in the oven covered for about 3 hours after sticking it with about 3 cloves of garlic, searing it in bacon fat for about 5 minutes, sauteeing 1/2 large onion and several more cloves of garlic, then adding about 1 cup red wine, 2/3 qt beef broth, 2 cloves, 2 bay leaves, 1 tbs dried parsley & 1/2 tsp ground coriander. I then followed the remainder of the recipe without any variation. Absolutely delicious.
     
  2. Loves2Cook!
    My family really liked this recipe. It was easy and flavorful. I made it in the slow cooker. I cooked it on high for six hours. I didn't add any extra salt, as I thought the beef bullion was salty enough. I used baby red potatoes. Next time, I'll add more--we like potatoes. I also didn't make the gravy, but will try it next time around.
     
  3. April G.
    This recipe gets NO ??! Meat over cooked, vegetables under cooked. Won't use again, and wouldn't suggest anyone to use.
     
  4. Kerri
    I made this last night and out of all the pot roasts I have made, this one was the most unpleasant. It lacked both flavor and dimension. Every bite reminded me that it was missing something and I will not be using this recipe again. It was too bland.
     
  5. Melody W.
    Made this pot roast on top of the stove and instead of using water, I used tomato juice for the cooking liquid and I added about 1 teaspoon of fresh oregano leaves from my herb garden to the recipe. Followed all other directions. The roast was so tender and using tomato juice gave the gravy a velvety texture and increased the flavor. Easy way to use an inexpensive cut of meat that comes out delicious.
     
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Tweaks

  1. Melody W.
    Made this pot roast on top of the stove and instead of using water, I used tomato juice for the cooking liquid and I added about 1 teaspoon of fresh oregano leaves from my herb garden to the recipe. Followed all other directions. The roast was so tender and using tomato juice gave the gravy a velvety texture and increased the flavor. Easy way to use an inexpensive cut of meat that comes out delicious.
     
  2. Christina F.
    It's needs to be a good 8 hrs. About 8-9 hrs.
     
  3. April G.
    This recipe is horrible. Meat over cooked, vegetables are under cooked. There's no twerking this recipe. I say throw this one out.
     
  4. mmmagique
    This was delicious! I did substitute the water with a small can of tomato sauce. And I used the bouillon you scoop out of a jar. Other than that, I followed it exactly. It was SO much better than the mixes we've been using!!<br/><br/>Thanks for a delicious recipe!!<br/><br/>Eta...Just a few other notes. I often do not do the first step. I just throw it in a dutch oven along with small red potatoes, one whole onion and baby carrots...I double the seasonings and add them to a 15 oz can of tomato sauce and pour that over everything. (after peppering, putting on meat tenderizer, onion powder and garlic powder on the roast.) I cook at 350 for about an hour and a half. I check it with a meat thermometer at that time, and take it out when the meat is at about 135 degrees farenheit.
     
  5. GaylaV
    Wonderful dinner tonight although I did overcook the veg a bit. I used the slow cooker and started it on high for 3 hours and then switched to low. When I got home after 21/2 hours on low it was a bit overdone but still very good. Next time I will cut the pieces a bit bigger. The slow cooker I used does cook a bit fast. I used beef broth in place of the water and bouillon and added a splash of red wine as some others suggested. I have to say the gravy is so very good. I used the 1/2 cup water to mix up the flour and the rest of the juices were all from the slow cooker. Tomorrow we will be having hot beef sandwiches and they will be very much enjoyed. Thanks for sharing this winner. Made for PRMR.
     

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