Pot Roast

Name: Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 serving(s)
Ingredients: 3 1/2 lbs chuck roast; 2 tablespoons canola oil; 8 cups water; 2 tablespoons Worcestershire sauce; 2 teaspoons beef bouillon granules; 1 teaspoon dried basil; 1 teaspoon salt; 1/4 teaspoon pepper; 4 garlic cloves, smashed; 2 bay leaves; 1 onion, sliced; 8 carrots, peeled and cut into 1-inch pieces; 4 potatoes, peeled and cut into 1-inch cubes

(4)

Recipe by Carol

My basic pot roast recipe, prepared in a large electric skillet.

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READY IN: 3hrs 20mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

3 ¹⁄₂

lbs chuck roast
2

tablespoons canola oil
8

cups water
2

tablespoons Worcestershire sauce
2

teaspoons beef bouillon granules
1

teaspoon dried basil
1

teaspoon salt
¹⁄₄

teaspoon pepper
4

garlic cloves, smashed
2

bay leaves
1

onion, sliced
8

carrots, peeled and cut into 1-inch pieces
4

potatoes, peeled and cut into 1-inch cubes

DIRECTIONS

Heat oil in skillet and brown roast on all sides.
Add all ingredients, except the carrots and potatoes.
Bring to a boil in the skillet, cover and simmer on low (200 degrees) for 2 to 2 1/2 hours. Check after 1 hour and add more liquid if needed.
Add carrots and potatoes, continue simmering for 30 minutes more.
Remove meat and vegetables. Discard garlic cloves and bay leaves.
Thicken liquid with cornstarch and cold water to make gravy.

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