Country Style Pot Roast

Margaret Jacobs


I found this recipe a few years ago on the internet. It's really delicious. The original recipe uses oven cooking (covered at 350 F for 1 1/2 hrs before adding vegetables) but I make this on the stove top in a large covered pot. I also add 2-3 sliced garlic cloves for added flavor.

This pot roast is great with or without the sour cream gravy.

★★★★★ 2 votes
25 Min
2 Hr 30 Min


4 lb
beef for pot roasting
1/4 c
all purpose flour
1/4 c
1 tsp
1/4 tsp
black pepper
1/2 tsp
oregano, dried
1/2 tsp
basil, dried
2 clove
garlic, sliced
2 Tbsp
worcestershire sauce
1 tsp
meat tenderizer
beef bouillon, cubes
1 c
3 large
onions, quartered or 12-18 pearl onions
4 large
potatoes, peeled and quartered
1 lb
carrots, peeled and cut
1 1/3 c
3 Tbsp
all purpose flour
1/4 c
cold water
1 c
sour cream


1Coat all sides of the roast with Worcestershire sauce and rub in. Sprinkle meat with tenderizer and flour. In a Dutch oven melt the butter. Brown meat slowly on all sides. Sprinkle with salt and pepper.
2Dissolve the bouillon cube in 1/2 C water. Add oregano and basil. Pour over the meat. Cover and cook over medium heat for 1 1/2 to 2 hours.
3Add onions and carrots and cook 15 minutes.
4Add potatoes and 1/2 C water. Cook about 45 minutes or until vegetables and meat are tender.
5Sour Cream Gravy: Combine 1 1/3 C roast drippings, flour and water. Cook over medium heat until thickened. Stir in sour cream.

About Country Style Pot Roast

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy