Pot Roast Recipe – Eats Now

Name: Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 - 2.5 lbs boneless beef chuck; 1 T cooking oil; 1 Lb tiny new potatoes OR 3 medium potatoes OR 3 medium sweet potatoes; 8 carrots or parsnips cut into 1 inch pieces; 3 small onions cut into wedges; 3/4 cup water; 1 T worcestershire sauce; 2 t instant beef bouillon granules; 1 t dried basil or oregano; 1/2 cup cold water; 1/4 cup all purpose flour; salt and pepper

Servings: persons

2 - 2.5 lbs boneless beef chuck
1 T cooking oil
1 Lb tiny new potatoes OR 3 medium potatoes OR 3 medium sweet potatoes
8 carrots or parsnips cut into 1 inch pieces
3 small onions cut into wedges
3/4 cup water
1 T worcestershire sauce
2 t instant beef bouillon granules
1 t dried basil or oregano
1/2 cup cold water
1/4 cup all purpose flour
salt and pepper

1
1. Trim fat off roast. salt and pepper. in a large skillet brown
2
meat on all sides in hot oil and drain off the fat.
3
2. Meanwhile, remove a narrow strip of peel from the center of each
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new potato, or peel and quarter each medium potato. place potatoes,
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carrots, parsnips, and onions in slow cooker. place meat over
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vegetables.
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3. in a small bowl combine the water, worcestershire sauce, bouillon,
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and basil/oregano. pour over meat and vegetables.
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4. cover and cook on low heat for 10 - 12 hours or high for 5-6
10
hours. you can let this go longer and it just gets better...
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5. transfer meat and vegetables to a serving platter, reserving
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juices. cover meat and keep warm. pour cooking juices into a glass
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measuring cup and skim off fat. for gravy, measure 1.5 cup of juice,
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adding water, if necessary. transfer to a saucepan. combine the 1/2
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cup cold water and flour, stir into juices in saucepan. cook and stir
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until thickened and bubbly. cook for 1 minute more. season with salt
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and pepper to taste.

782

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 12 ingredients. The key ingredients include: 2 - 2.5 lbs boneless beef chuck, 1 T cooking oil, 1 Lb tiny new potatoes OR 3 medium potatoes OR 3 medium sweet potatoes, 8 carrots or parsnips cut into 1 inch pieces, 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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