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An Easy Pot Roast Recipe You’ll Want To Eat Every Day

The ingredients for this Easy Pot Roast Recipe are unremarkable separately but combined, they make a perfectly seasoned beef roast with delicious gravy for your mashed potatoes.

A Simple Pot Roast

Recipe Inspiration

My older sister’s pot roast is an unforgettable memory from my childhood. Many times I walked into her house after church, greeted by the smell of this recipe cooking in the oven. M-m-m-m. Now that’s what I call aroma-therapy!

This Easy Pot Roast is easy to throw together on a hurried Sunday morning or a lazy Saturday afternoon. Cook a chuck roast for several hours in the oven with baby carrots on the side.

Or use your slow cooker and cook it all day. It will be equally delicious either way.

Variations for this simple and “Easy Pot Roast”

Because this recipe is so simple it doesn’t take a lot of imagination to customize it to your tastes. Maybe the list below will inspire your creative juices.

  • Add garlic.
  • Cut roast into small chunks to make Beef Tips and serve over rice.
  • Substitute red wine or burgundy for some of the water.
  • Use milk instead of water in the gravy.
  • Add thyme, a bay leaf and/or rosemary.
  • Add sliced mushrooms, fresh or canned.

More recipes for beef lovers



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    Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.

    Hope to see you again soon!
    Paula

    p.s. Questions? Email me: paula at saladinajar.com.

    Yield: 10 servings

    An Easy Pot Roast Recipe

    Simple Pot Roast- on serving plate with carrots.

    A simple and easy pot roast that's perfect for Sunday dinner.

    Prep Time 30 minutes
    Cook Time 3 hours
    Total Time 3 hours 30 minutes

    Ingredients

    • 1 2-4 pound chuck roast
    • 1/2 cup flour (optional)
    • 1 teaspoon salt
    • 1/4 cup freshly ground black pepper
    • 2 tablespoons vegetable oil
    • 1/4 cup onions, chopped or 1 tablespoon dried, minced onions
    • 1 tablespoon beef bouillon crystals or 1 cube, crushed
    • 1 teaspoon Worcestershire sauce

    Gravy

    • 1/2 - 1 cup water
    • 1 tablespoon flour
    • 1/4 cup water
    • Salt and Pepper

    Instructions

    ROAST

    1. Dredge trimmed chuck roast in flour seasoned with salt and pepper. (I don't dredge the meat in flour, and it seems to make no difference in the end but my sister has always dredged her roast in flour for reasons not fully explained.)
    2. Heat oil in large pot and brown roast on both sides at a high temperature.
    3. Sprinkle onion over roast. Add beef bouillon, Worcestershire sauce, and pepper.
    4. Pour water around edge of pan. Cover and cook at 300 degrees for 3 hours. Check once or twice to make sure there is enough water. (Amount of water needed can vary greatly according to the type of pan you use.)
    5. When roast is fork-tender and falling apart, remove from the pan and make gravy with the drippings.
    6. Optional: Add quartered, peeled potatoes and whole baby carrots the last hour.

    GRAVY:

    1. Add flour to water and mix well. Add to drippings (if there aren't many drippings, add water until you have at least a cup of broth) and whisk well. Cook on medium-low until thickened. Using milk instead of water will make a lighter-colored gravy with a slightly richer taste.

    Notes

    Make this in the slow cooker if you prefer. Follow directions through step 3. Put roast in your slow cooker. Cook for 8-10 hours on SLOW.

    Nutrition Information:

    Yield:

    10

    Serving Size:

    1 serving

    Amount Per Serving: Calories: 489Total Fat: 31gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 151mgSodium: 542mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 46g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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    Bonnie

    Tuesday 6th of November 2018

    Great recipe! First meal I ever made...and made it again for friends a few weeks ago--still fabulous! Thanks, Paula!

    Wendy

    Sunday 26th of February 2012

    Hi Paula, Really love your site! I've never made a pot roast and this looks delish! Question...I don't understand, in step 4, what is meant by "Pour water around edge of pan." How is this done Thanks!

    Yena

    Tuesday 14th of February 2012

    I've also been through with a period of no tv but unlike what the other had says here I love it. I love the comfort that it offers like complete rest without any disturbing noise coming from the television, completely no destructive news and get to savor life away from the civilization. It's the total package of peace. I bet you to try it for some time.

    Paula

    Thursday 16th of February 2012

    Yena, Sounds like a challenge to me and I'm thinking about trying it. I'm sure you are 100% correct. Thanks for taking the time to write. paula

    `Suzanne

    Sunday 12th of February 2012

    The photo of this pot roast looks so good and I'm sure the smell is aroma therapy. I think that is great that you grew up that way, it does make the imagination grow too. I recently learned how to play scrabble about 3 years ago...isn't that crazy? I love words with friends too.

    Betty @ scrambled hen fruit

    Monday 6th of February 2012

    We had TV when I was growing up, but it was black and white and simply not that interesting. (Not to mention the fact that you could only get a couple of stations, and that was on a good day.) I remember playing dominoes and scrabble, and having lots of outdoor time. (I have to admit that I too am addicted to Words With Friends.) It's fun to reminisce. :) That pot roast looks really tasty!