Recipe Rating:
 7 Ratings
Serves: 6 to 8
Prep Time:
Cook Time:


1 large chuck roast, with fat trimmed.
3 cloves of garlic or more if needed
salt and pepper to taste
flour for dredging
oil for frying
3 tablespoons a-1 sauce
3 tablespoons worcestershire sauce
water to fill within 1/2 inch of top but not covering top of roast
tin foil

The Cook

Bonnie D. Recipe
Cooked to Perfection
St. George, UT (pop. 72,897)
Member Since Jul 2010
Bonnie's notes for this recipe:
When I was 16, the first thing I ever baked was a pie, and the second thing I ever cooked was this recipe for old fashioned pot roast made in a cast iron skillet. It has stood the test of time, as that was 52 years ago! I am happy to share my recipe with my friends! Enjoy!
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Pre-heat oven to 350, bake covered tightly with foil 2 1/2 hours to 3 hours, depending on when it becomes nice and tender.
Trim the fat from the chuck roast. Make incisions about 2 inches apart with a sharp paring knife and insert slivers of garlic. Do this all over the roast.
Salt and pepper the roast and rub it in, do this on both sides of the meat. Dredge the roast in flour and rub that in.
Heat just enough oil in cast iron skillet to sear the meat, and when it is hot, sear the meat on all sides until very brown. Turn off the heat.
Put the roast and the cast iron skillet on the middle rack in the oven. Put the A-1 sauce and the Worcestshire sauce all over the top of the roast. Now fill the skillet with water, up to about 1/2 from the top of the roast--don't cover the top with water. Make a lid of tin foil and seal it to keep the steam in. Cook for 2 1/2 hours or 3 or until roast is very tender. I serve it with pan roasted vegetables or mashed potatoes. Make a gravy from the drippings which are just divine.
1 tablespoon unsalted butter
2 tablespoons diced yellow onion
1 teaspoon caraway seed crushed
1 clove garlic minced
12 baby carrots peeled and washed
3/4 pound new potatoes scrubbed
2 tablespoons olive oil
1/2 teaspoon granulated garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400 then melt butter in saucepan large enough to hold carrots.
Add onion and cook over medium heat two minutes until onion begins to wilt.
Add minced garlic and caraway to saucepan and cook another minute.
Add carrots to saucepan and toss to coat then cook stirring often for 2 minutes.
Cover carrots with water and bring to boil then cook 2 minutes and drain through colander.
Prick potatoes in several areas with a knife.
Place potatoes and carrots in large mixing bowl then add olive oil and granulated garlic.
Season with salt and pepper the toss to coat.
Place potatoes and carrots in roasting pan and roast turning occasionally 35 minutes.
Season vegetables with salt and pepper then serve immediately.
Simple, but oh, so good! This recipe will stand the test of time for you, too! Enjoy!
Cook's Tip: I have been asked in the past if other cuts of meat could be used instead of chuck. I have done that, but chuck is the preferred choice of meat for this recipe. It gets fork tender. I have also had people ask what cut of meat it is, and eyebrows will go up when you tell them it is chuck, because it is delicious prepared this way.

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user Juliann Esquivel Juliann - Oct 18, 2010
Bonnie this looks so good. I never thought of using my cast iron skillet to bake pot roast in. I have three of them I have a huge 14 inch cast iron skillet that I just use to fry chiken or fish. But you have opened my horizons and I am now going to make my next pot roast in this huge skillet. You pot roast looks sooo good. I love potatoes and carrots roasted, as for chuck roast it's the best. I make it often it is juicy and tender when made like this. Thanks for sharing recipe. I love old recipes for me they have withstood the test of time and have proven to be the best no matter how old they are. Delicious Bonnie.. LOL
user Bonnie D. Utahn - Oct 18, 2010
Thanks, Juliann. That 14 incher will work just fine. Select a roast that has about an inch between it and the sides and you are good to go. You will love the garlic flavor of the meat and the gravy is to die for! Yes, it withstood the test of time, kind of like us, huh? LOL!
user Juliann Esquivel Juliann - Oct 18, 2010
You bet Bonnie, Exactly right you are girl. LOL
user Debby DeRousse cakesbydebby - Oct 18, 2010
this sounds awesome....and I will use my cast iron skillet. Great Idea!
user Bonnie D. Utahn - Oct 18, 2010
Thanks, Debby, I hope you enjoy it! Let me know!

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