How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Basic Pot Roast?

You need 1 ingredient. The key ingredients include: ["1/4 cup (60 ml) flour", "1 tsp (5 ml) salt", "1 tsp (5 ml) pepper", "3 lbs (1.4 kg). chuck roast", "2 tbsp (30 ml) to 3 tbsp (45 ml) fat or oil", "1 onion, sliced, or 10-12 small white onions, peeled", "2 carrots, peeled and cut into 3"" to 4"" pieces", "3 hefty pinches Herbes de Provence", "1 14 oz (392 grm). can beef broth", "1 cup (225 ml) pinot noir", "4 cloves garlic, thinly sliced", "other vegetables, i.e. turnip. parsnip, rutabega, potatoes (optional)", "1 tbsp (15 ml) flour and 1 tbsp (15 ml) butter as roux for each 1 cup (225 ml) defatted broth.", "mashed potatoes or,alternately, cooked egg noodles (which have been tossed in a little of the gravy to season and keep them from sticking. This is only if you haven't added cut up potatoes during the cooking process.", "Add a nice green vegetable on the side."].

Is Basic Pot Roast suitable as meat & poultry?

Yes, Basic Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Basic Pot Roast?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic Pot Roast Recipe

Name: Basic Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["1/4 cup (60 ml) flour", "1 tsp (5 ml) salt", "1 tsp (5 ml) pepper", "3 lbs (1.4 kg). chuck roast", "2 tbsp (30 ml) to 3 tbsp (45 ml) fat or oil", "1 onion, sliced, or 10-12 small white onions, pe…

Basic Pot Roast – a delicious recipe with flour, salt, pepper, chuck roast, oil, onion. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

["1/4 cup (60 ml) flour", "1 tsp (5 ml) salt", "1 tsp (5 ml) pepper", "3 lbs (1.4 kg). chuck roast", "2 tbsp (30 ml) to 3 tbsp (45 ml) fat or oil", "1 onion, sliced, or 10-12 small white onions, peeled", "2 carrots, peeled and cut into 3"" to 4"" pieces", "3 hefty pinches Herbes de Provence", "1 14 oz (392 grm). can beef broth", "1 cup (225 ml) pinot noir", "4 cloves garlic, thinly sliced", "other vegetables, i.e. turnip. parsnip, rutabega, potatoes (optional)", "1 tbsp (15 ml) flour and 1 tbsp (15 ml) butter as roux for each 1 cup (225 ml) defatted broth.", "mashed potatoes or,alternately, cooked egg noodles (which have been tossed in a little of the gravy to season and keep them from sticking. This is only if you haven't added cut up potatoes during the cooking process.", "Add a nice green vegetable on the side."]

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Quick Info

Servings
4 servings
Category
Meat & Poultry

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Basic Pot Roast

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