Pot Roast

Pot Roast

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Paula Taylor

By
@ptaylor063

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.

Rating:

★★★★★ 1 vote

Comments:
Prep:
30 Min
Cook:
4 Hr

Ingredients

  • 1
    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
  • 2
    bay leaves, dried
  • 1 tsp
    marjoram, dried
  • ·
    sea salt to taste
  • ·
    black pepper -- lots of it
  • 1 pkg
    baby carrots
  • 3
    white potatoes peeled and quartered

How to Make Pot Roast

Step-by-Step

  1. 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)

Printable Recipe Card

About Pot Roast

Course/Dish: Beef Roasts



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