Home Recipes Dishes & Beverages Pot Roasts

Mom’s Pot Roast

Name: Mom's Pot Roast
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8 servings.
Ingredients: 3 tablespoons all-purpose flour, divided; 1 teaspoon salt; 1/4 teaspoon each minced chives, parsley flakes and tarragon; 1/4 teaspoon pepper; 1 boneless beef chuck roast (3 to 3-1/2 pounds); 2 tablespoons canola oil; 8 cups water; 2 tablespoons beef bouillon granules; 2 tablespoons Worcestershire sauce; 1 large onion, chopped; 3 celery ribs, cut into chunks; 3 garlic cloves, minced; 2 bay leaves; 4 medium potatoes, peeled and quartered; 4 medium carrots, cut into chunks; 2 tablespoons butter

Add a Review

Test Kitchen Approved

Total Time

Prep: 45 min. Cook: 3 hours

Makes

8 servings

My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.—Dorothy Duder, North Hollywood, California

Mom's Pot Roast Recipe photo by Taste of Home

Next Recipe

Ingredients

3 tablespoons all-purpose flour, divided
1 teaspoon salt
1/4 teaspoon each minced chives, parsley flakes and tarragon
1/4 teaspoon pepper
1 boneless beef chuck roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
8 cups water
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 large onion, chopped
3 celery ribs, cut into chunks
3 garlic cloves, minced
2 bay leaves
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
2 tablespoons butter

Directions

Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour.
Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.
Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.)
For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts

6 ounce-weight: 448 calories, 23g fat (8g saturated fat), 118mg cholesterol, 1053mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 36g protein.

Mom’s Pot Roast

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home