Pot Roast

Pot Roast Recipe

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This is a pot roast that I've made for years. It's one of the best pot roast recipes that I've ever had. I clipped it out of a magazine and I it's been so long I don't remember which one it was. The recipe is tried and true....you can follow it exactly and it's been no fail for me every time!
Better have a lot of bread or rolls for sopping up the gravy...You'll want every drop!

★★★★★ 1 vote
20 Min
2 Hr 45 Min
Convection Oven


boneless beef chuck roast (2 lb)
1/2 tsp
1/4 tsp
black pepper
1 bottle
(8 oz) catalina dressing,divided
2 large
onions, sliced
2 lb
potatoes, peeled, cut into 1-inch pieces
1 lb
carrots, peeled, cut into 1 inch pieces

How to Make Pot Roast


  • 1Season both sides of the roast with salt and pepper. Brown meat in large heavy pot or Dutchoven on high heat in 1/4 cup of the dressing, turning to brown both sides.
  • 2Add onions and stir to brown
  • 3Add remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1 1/2-2 cups)
    Bring to a boil. Cover. Reduce heat to low.
    Simmer 2 hours or until meat and vegetables are tender.
  • 4Remove meat from pan, slice thinly against the grain.
    Serve meat and veggies topped with pan gravy.
  • 5If thicker gravy is desired, stir 1/4 cup water into 2-3 tablespoons flour in a small bowl. Remove meat and vegetables and add flour mixture to the liquid in the pan and stir until desired consistency.

Printable Recipe Card

About Pot Roast

Course/Dish: Beef, Roasts, Casseroles
Main Ingredient: Beef
Regional Style: American