Basic Pot Roast Recipe
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Is there anything better than the smell of a pot roast cooking on the stove on a cold winter day? I pulled this recipe out from the archives to make for our Sunday dinner. I thought you may want to share it with your loved ones as well. Give me this and some homemade biscuits and I’m a happy girl. As an added bonus, there are usually plenty of leftovers for additional meals in the week.
My Pot Roast Recipe
- 2 pounds boneless beef chuck roast or similar cut, trimmed
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 cloves minced garlic
- 4 1/2 cups water, divided
- 2 bay leaves
- 1 teaspoon ground black pepper
- 6 medium potatoes, skins on, quartered
- 1 pound carrots, sliced 1/4 inch thick
- 5 stalks celery, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
This recipe makes 8 servings.
In a Dutch oven or large pot with a lid, heat the oil on medium high, then add the meat and brown on both sides so a crispy crust forms, about 5-8 minutes per side. Reduce the heat to medium low and add the onion and garlic; cook until the onion is translucent, about 3 minutes.
Transfer the beef to a plate; keep warm. Return the pan to the heat; add 2 cups water and cook, scraping up browned bits from the bottom of the pan. Return the beef to the pot, add the bay leaves and pepper, then cover and cook on low 1 hour, turning after 1/2 hour.
Add the potatoes on top of the meat and 2 more cups water. Cover and simmer 10 minutes. Add the carrots and celery, cover, and simmer until a fork can easily pierce a potato, about 15 minutes.
Remove the bay leaves and discard. Remove the meat to a cutting board and slice; arrange the slices in a large serving dish. With a slotted spoon remove the potatoes, carrots, and celery and place around meat in serving dish. Keep warm.
In a small bowl, combine the flour with 1/2 cup cold water until blended. Stir into remaining liquid in the pot. Cook, stirring constantly, over medium heat until thickened, about 3 minutes. Serve with the meat and vegetables.