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Best Pot Roast

My husband and I used to raise cattle, so I prepared a lot of beef. This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat. I like to serve it with crisp potato pancakes.
  • Total Time
    Prep: 15 min. Bake: 2-1/2 hours
  • Makes
    14-16 servings


  • 1 rolled boneless beef chuck roast (6 pounds)
  • 2 tablespoons canola oil
  • Salt and coarsely ground pepper
  • 1 large onion, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 2 cups water
  • 1 can (14-1/2 ounces) beef broth
  • 2 bay leaves
  • GRAVY:
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon juice
  • 4 to 5 drops hot pepper sauce


  • In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery.
  • In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.
  • Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
  • In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast.
Editor’s Note: Ask your butcher to tie two 3-pound chuck roasts together to form a rolled chuck roast.
Nutrition Facts
6 ounce-weight: 344 calories, 21g fat (8g saturated fat), 118mg cholesterol, 194mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 34g protein.

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Average Rating:
  • pajamaangel
    Mar 10, 2012

    No comment left

  • debnbrian
    Nov 12, 2010

    My family doesn't rate too many recipes as excellent, but this one made it to that category.

  • cwbuff
    Sep 27, 2009

    Excellent gravy! - which is my main criterion for a pot roast recipe. This one's going into my "keeper" file. Chuck roast is about the only cut I use anymore as it still stays tender and doesn't dry out as all the other roasts seem to do these days.

  • hollys
    Nov 2, 2007

    No comment left

  • breespa
    May 14, 2006

    No comment left

  • oldeagleeye
    Nov 12, 2005

    No comment left