Classic Pot Roast Recipe

I grew up on this pot roast recipe, and my mom taught me how to make it. Now it’s one of my family’s favorites, and the good news is, chuck roast is one of the cheapest cuts of meat money can buy. It’s not really considered a summer meal. It usually conjures up sentimental memories of chilly winter evenings or after-church dinners, but I make it all year round because it is so easy and delicious.

Pot Roast Recipe

Tried and True Tips

1) Use chuck roast. Bottom round and top round roasts usually turn out tough and dry.

2) Sear the meat before roasting it to seal in the juices.

3) Season your meat. Okay, so that’s a rule in just about every meal, but it’s especially true in this one. Always salt your meat before, during, and after cooking for the most flavor.

Company Pot Roast Recipe

Here’s what you’ll need: oil, chuck roast, potatoes, carrots, onions, salt and pepper.

Ingredients for Pot Roast Recipe

Take a chuck roast — bone in or bone out, doesn’t much matter — and salt and pepper it on all sides. Then, in a stock pot or dutch oven, heat a few tablespoons of oil until just beneath the smoking point. (I use lard.) Then put the chuck roast in the pot and sear on all sides till it’s nice and crusty brown.

browning the meat for Pot Roast Recipe

Add about a cup of water around the meat, cover the pot, and put it in a 325-degree oven for about 2 hours. (Or you can leave it on the stovetop on low.)

Meanwhile, cut up carrots, onions and potatoes into largish chunks. After the meat has cooked for 1.5 to 2 hours, add the veggies to the pot and return it to the oven for another 45 minutes or so, until the veggies are fork-tender.

Pot Roast Recipe

Now it’s time to plate ’em up. (But don’t discard the remaining juices!)

Pot Roast with Potatoes and Carrots

Now. For the best part. Strain the meat juices into a measuring cup (or a gravy separator if you have one) and add enough water to make 2 cups.

pot-roast6

Put it back into the pot over med-low heat and shake up 1/4 cup flour with 1/2 cup cold water in an air-tight container. Then slowly add the flour/water mixture to the pan, stirring constantly.

pot-roast-7

Bring it to a boil for one minute. And add salt and pepper to taste, and you have some nummy gravy. If there are any lumps, just strain it.

I like to put gravy over my entire plate, potatoes, carrots, meat and all. Nom nom. Unfortunately I don’t have a picture of the final piece of art. I guess I was too busy shoveling it into my pie hole.

Pot Roast
Recipe Type: Main Dish
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 6
Traditional pot roast recipe, turns out perfectly every time!
Ingredients
  • 2-3 TBSP lard or preferred oil
  • 3-4 lb Chuck roast
  • 1 lb Potatoes
  • 6-8 Carrots
  • 2 Onions
  • Salt and Pepper
  • 1/4 cup Gluten-Free Flour
  • 1/2 cup cold water
Instructions
  1. Season the chuck roast on all sides with salt and pepper.
  2. In a stock pot or dutch oven, heat a few tablespoons of oil until just beneath the smoking point. (I use lard.)
  3. Place the roast in the pot and sear on all sides till it’s nice and crusty brown.
  4. Add a cup of water around the meat, cover the pot, and put it in a 325-degree oven for about 2 hours. (Or you can leave it on the stovetop on low.)
  5. Meanwhile, cut up carrots, onions and potatoes into largish chunks.
  6. After the meat has cooked for 1.5 to 2 hours, add the veggies to the pot and return it to the oven for another 45 minutes or so, until the veggies are fork-tender.
  7. Take the pot out of the oven, spoon the roast and vegetables onto a serving place and cover to keep warm, reserving the pan juices.
  8. Strain the juices into a measuring cup (or a gravy separator if you have one) and add enough water to make 2 cups.
  9. Put it back into the pot over med-low heat.
  10. In a small airtight container, shake 1/4 cup flour (I use gluten-free all purpose flour) and 1/2 cup cold water until blended. Slowly add the flour/water mixture to the pan, stirring constantly.
  11. Bring it to a boil for one minute or until it’s the consistency you like. And add salt and pepper to taste, and you have some nummy gravy. If there are any lumps, just strain it.
  12. Serve immediately – pour gravy over the meat and veggies. Delish!