Old-fashioned Pot Roast Recipe

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Old-Fashioned Pot Roast

Kitchen Crew


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3 lb
beef chuck roast
6 Tbsp
flour, divided
6 Tbsp
butter, divided
3 c
hot water
2 tsp
beef bouillon granules
1 medium
onion, quartered
rib celery, cut into pieces
1 tsp
1/2 tsp
carrots, cut into 2" pieces


1Sprinkle the roast with 1 tablespoon flour.
2In a dutch oven, brown the roast on all sides in half of the butter.
3Add the water, bouillon, onion, celery, salt and pepper and bring to a boil.
4Reduce heat then cover and simmer for 1 hour.
5Add carrots and cover and simmer 45-60 minutes longer or until meat is tender.
6Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside.
7In the same dutch oven, melt remaining butter.
8Stir in remaining flour; cook and stir until bubbly.
9Add 2 cups of the cooking juices and blend until smooth.
10Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

About this Recipe

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