Pot Roast Recipe

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Pot Roast

Paula Taylor


This is my favorite all time way to prepare pot roast-- on top of the stove! It makes a DELICIOUS gravy and I always get rave reviews when I serve it.

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30 Min


4 Hr


boneless chuck roast
1/2 c
vegetable or olive oil
1 large
chopped onion
1 pkg
lipton's beefy onion soup
2 can(s)
beef broth
2/3 c
red or white wine
6 dash(es)
worchesteshire sauce
bay leaves, dried
1 tsp
marjoram, dried
sea salt to taste
black pepper -- lots of it
1 pkg
baby carrots
white potatoes peeled and quartered

Directions Step-By-Step

Heavily salt, pepper and flour roast. Put in hot oil in large dutch oven. Brown roast on both sided. When brown, add flour to absorb remaining oil and let cook to get the raw flour taste out. Stir around frequently while flour is browning. Add chopped onion, soup mix, wine, broth, seasonings and some water to cover very well. Cover and let simmer on med/low heat for about 2 hours or until tender. Add carrots and peeled potatos into liquid. Cook until veggies are tender --- about 1 more hour! If gravy is too thin, remove cover and continue to simmer for another 20 minutes or so while liquid evaporates and gravy thickens. Remove bay leaves from gravy when serving (they tend to get stronger if left in the gravy)

About this Recipe

Course/Dish: Beef, Roasts