Pot Roast
"My basic pot roast recipe, prepared in a large electric skillet."
- Ready In:
- 3hrs 20mins
- Serves:
- Units:
Nutrition Information
4
People talking
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
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
-
-
-
This was good! I added celery and put 4 holes to stuff garlic in the roast.
-
The roast was perfect and very tasty! We had a lot of left-overs (on purpose) and the next night we made a very hearty stew with the left over meat and veggies! I will definitely make this again!
-
see 2 more
