Mom’S Pot Roast Recipe

Name: Mom’S Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons all-purpose flour, divided; 1 teaspoon salt; 1/4 teaspoon each minced chives, parsley flakes and tarragon; 1/4 teaspoon pepper; 1 boneless beef chuck roast (3 to 3-1/2 pounds); 2 tablespoons canola oil; 8 cups water; 2 tablespoons beef bouillon granules; 2 tablespoons Worcestershire sauce; 1 large onion, chopped; 3 celery ribs, cut into chunks; 3 garlic cloves, minced; 2 bay leaves; 4 medium potatoes, peeled and quartered; 4 medium carrots, cut into chunks; 2 tablespoons butter

Servings: persons

3 tablespoons all-purpose flour, divided
1 teaspoon salt
1/4 teaspoon each minced chives, parsley flakes and tarragon
1/4 teaspoon pepper
1 boneless beef chuck roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
8 cups water
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 large onion, chopped
3 celery ribs, cut into chunks
3 garlic cloves, minced
2 bay leaves
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
2 tablespoons butter

1
Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour.
2
Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.
3
Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.)
4
For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 tablespoons all-purpose flour, divided, 1 teaspoon salt, 1/4 teaspoon each minced chives, parsley flakes and tarragon, 1/4 teaspoon pepper, and more.

Yes, Mom’S 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.

Mom’S Pot Roast

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