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; 1/4 tsp (1 ml) pepper; 5 pound rump of beef; 2 tbsp (30 ml) fat or oil; 2 onions, sliced, OR; 12 small white onions, peeled; 2 carrots, scraped and cubed; herbs and other seasonings, as desired; 1 cup (225 ml) liquid (wine, bouillon, tomatoes, vegetable broth, etc.); other vegetables, as desired

Servings: persons

1/4 cup (60 ml) flour
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
5 pound rump of beef
2 tbsp (30 ml) fat or oil
2 onions, sliced, OR
12 small white onions, peeled
2 carrots, scraped and cubed
herbs and other seasonings, as desired
1 cup (225 ml) liquid (wine, bouillon, tomatoes, vegetable broth, etc.)
other vegetables, as desired

1
Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate.
2
Brown meat on all sides in the hot fat or oil.
3
Add the onions, cover and cook over low heat 10 minutes.
4
Add the carrots, herbs, seasonings and liquid.
5
Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender.
6
Add desired vegetables during the last 20 or 30 minutes.
7
For part of the liquid, use a 10-ounce can (1 1/3 cups) of pur ed tomatoes.
8
For seasoning, add 1 tbsp (15 ml) minced parsley or dill.
9
When the meat has been removed from the pan, add 1 cup (225 ml) sour cream to the sauce.
10
For the liquid, use 3/4 cup (175 ml) dry white wine, 2 tbsp (30 ml) brandy or rum, and 1 tbsp (15 ml) chili sauce.
11
For seasoning, add 4-6 coriander seeds and 12 peppercorns.
12
For the liquid, use 1/2 cup (125 ml) syrup from canned fruit, 2 tbsp (30 ml) vinegar, 1/2 cup (125 ml) water, 1 beef bouillon cube.
13
For seasoning, add a pinch of powdered fennel and a tsp of minced dill.
14
For the liquid, use half dry vermouth, half chicken bouillon.

1624

kcal

Calories

104

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/4 cup (60 ml) flour, 1 tsp (5 ml) salt, 1/4 tsp (1 ml) pepper, 5 pound rump of beef, and more.

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

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

That's it — enjoy your meal!

Basic Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions