Grandma Ginn's Wonderful Pot Roast

Linda Griffith


I sure miss my mother's cooking. It was nothing fancy or gourmet, just plain honest to goodness GOOD Wholesome food.
This pot roast recipe fed our families over the years and it was so good. She served it with her homemade buttermilk biscuits and gravy.

pinch tips: How to Tie a Roast



8 to 10


15 Min


3 Hr


3 to 5 lb chuck roast
1/2 c
flour for coating
salt and pepper to suite your tastes
1 tsp
onion powder
1/2 tsp
garlic powder
1/2 c
canola oil
1 large
onion, diced
8 medium
potatoes, peeled
8 medium
carrots, peeled and sliced
1 large
stalk of celery
3 pkg
mccormicks brown gravy mix

Directions Step-By-Step

Salt and pepper roast on both sides. Roll in flour..In a large skillet, put in the 1/2 cup of oil and when it is hot, brown roast on both sides. Place browned roast into a large dutch oven or cooking kettle. Cover with water. Bring to a rapid boil. Reduce to med. low and cover. Simmer for a good two hours. Place potatoes, onions, carrots and celery into the pot with roast. Add more water if needed. Add garlic powder and onion powder. Replace lid and simmer for another 45 minutes until veggies are done and roast is tender. Remove roast and veggies to a platter. When cool, slice roast into thick slices. In the meantime, mix gravy mix with water from roast and add to the pot. Bring to a boil and stir until thickened. If it is too thin, add a little flour to a little water to make a paste and pour into pot. If too thick, add a little more water. You'll have to judge to see how much is needed, by how thick or thin it is.
Serve with gravy and vegetables

About this Recipe

Course/Dish: Beef, Roasts