Old Fashioned Pot Roast Recipe

Name: Old Fashioned Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef chuck roast (2 1/2 to 3 lb.); 6 Tbsp. all-purpose flour, divided; 6 Tbsp. butter or margarine, divided; 3 c. hot water; 3 beef bouillon cubes or 2 tsp. beef bouillon granules; 1 medium onion, quartered; 1 celery rib, cut into pieces; 1 tsp. salt; 1/2 tsp. pepper; 2 large potatoes, cut into pieces; 8 carrots, cut into 2-inch pieces

Servings: persons

1 beef chuck roast (2 1/2 to 3 lb.)
6 Tbsp. all-purpose flour, divided
6 Tbsp. butter or margarine, divided
3 c. hot water
3 beef bouillon cubes or 2 tsp. beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 tsp. salt
1/2 tsp. pepper
2 large potatoes, cut into pieces
8 carrots, cut into 2-inch pieces

1
Sprinkle the roast with 1 tablespoon flour.
2
In a roasting pan, brown the roast on all sides in half of the butter.
3
Dissolve the bouillon cubes in the water.
4
Add this mixture, onion, celery, salt and pepper to the meat.
5
Bring to a boil.
6
Take off the heat, cover and put into a 350u00b0 preheated oven.
7
Cook for 1 hour.
8
Add the carrots and potatoes; cover and cook 45 to 60 minutes longer or until meat is tender.
9
Remove meat and vegetables to serving platter and keep warm.
10
Strain cooking juices; set aside.

615

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 11 ingredients. The key ingredients include: 1 beef chuck roast (2 1/2 to 3 lb.), 6 Tbsp. all-purpose flour, divided, 6 Tbsp. butter or margarine, divided, 3 c. hot water, and more.

Yes, Old Fashioned 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.

Old Fashioned Pot Roast

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