Pot Roast

Christine Fernandez


Perfect comfort food! This roast falls right apart if cooked correctly. (I have not tried this recipe in anything other than a cast iron enamel pot).

pinch tips: How to Use a Meat Thermometer



30 Min


3 Hr



2-3 lb beef chuck
garlic paste
2 onions; chopped
2 cups water
5 red potatoes peeled and halved
2 cups baby carrots
2 celery stalks; chopped
olive oil


1-2 tsp gravy master
2 tbsp flour
2 tbsp cold water

Directions Step-By-Step

Spread garlic paste on roast and salt & pepper to taste. In a cast iron enamel pot, coat the bottom of the pot with olive oil. Heat over med-high, and add the beef. Brown both sides well, then turn fattiest side down. Turn heat to LOW. Add 1 1/2 cups of water. Add 1 onion, minced. Let cook on LOW heat for 1 1/2 - 1 3/4 hrs. Covered. Add potatoes, carrots, and onions. Leave on LOW for another 1 1/2 hours, covered. Remove meat and veggies from the pot. Add gravy master. In a glass, mix flour and water until it has a batter like consistency. Turn pot up to med-high and start whisking, adding the flour/water a little at a time. Serve your roast with veggies and gravy.

About this Recipe

Course/Dish: Beef, Roasts