Pot Roast Recipe – Eats Now

Name: Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in skillet and brown roast on all sides.
2
Add all ingredients, except the carrots and potatoes.
3
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.
4
Add carrots and potatoes, continue simmering for 30 minutes more.
5
Remove meat and vegetables. Discard garlic cloves and bay leaves.
6
Thicken liquid with cornstarch and cold water to make gravy.

397

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 13 ingredients. The key ingredients include: 3 1/2 lbs chuck roast, 2 tablespoons canola oil, 8 cups water, 2 tablespoons Worcestershire sauce, and more.

Yes, 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.

Pot Roast

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