Preview: This pot roast with beef bouillon is a well-seasoned chuck roast with carrots on the side. The pan sauce makes a base for p gravy. Easy to customize. Updated 2/18/2021.
My older sister’s pot roast is an unforgettable memory from my childhood. Many times I walked into her house after church and was greeted by the smell of this recipe cooking in the oven. M-m-
Recipe Inspiration
This Simple Pot Roast recipe 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.
FAQ
What is a chuck roast?
“A chuck roast is cut from the shoulder and neck region of the animal (cow) and may be labeled chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast.
Can I add potatoes to this roast?
You can, but I would add them later or they will overcook. Add quartered potatoes to the pot in the 60-90 minutes of cooking.
What can I do with leftovers?
Try a beef pot pie or shepherd’s pie. The latter is especially good if you have leftover mashed potatoes.
What can I use instead of beef bouillon?
Canned beef broth or water. Bouillon adds flavor, so you may want to season more heavily if substituting water for bouillon.
Variations for this simple chuck roast with beef bouillon:
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
Blackened Leftover Meatloaf with Tomato Gravy
Blackened Meatloaf with Tomato Gravy--A Leftover Makeover uses leftover meatloaf to make a sandwich. Alternatively, serve with mashed potatoes.
Easy Beef Goulash with Ketchup
This easy recipe can be made in one pot in about 45 minutes on the stove. An Instant Pot version and a slow cooker version is included in the notes below.
Hearty Beef and Cabbage Stew Recipe
A beef-broth based soup recipe with beef stew meat, ham, bacon, carrots, cabbage, and apples
Sausage-Stuffed Beef Pinwheels
This recipe is a favorite holiday at our house. It can be made in a slow cooker which makes it convenient.
Easy Weeknight Shepherd's Pie
Roast beef and vegetables (peas and carrots) in a rich beef gravy covered with a layer of seasoned mashed potatoes
Did you enjoy this recipe? If so, you can help others and myself by leaving a 5-star 🤩 rating in the recipe below. No comments required.
Hope to see you again soon!
Paula
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.
A Simple Pot Roast Recipe with Beef Bouillon
A simple and easy pot roast that's perfect for Sunday dinner.
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
- 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.)
- Heat oil in large pot and brown roast on both sides at a high temperature.
- Sprinkle onion over roast. Add beef bouillon, Worcestershire sauce, and pepper.
- 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.)
- When roast is fork-tender and falling apart, remove from the pan and make gravy with the drippings.
- Optional: Add quartered, peeled potatoes and whole baby carrots the last hour.
GRAVY:
- 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:
10Serving Size:
1 servingAmount Per Serving: Calories: 489Total Fat: 31gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 151mgSodium: 542mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 46g
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!