The ingredients for this Simple Pot Roast are unremarkable separately but combined, they make a perfectly seasoned beef roast with delicious gravy for your mashed potatoes.
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-
This Simple 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.
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.
Variations for A Simple Pot Roast:
- 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.
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- 1 2-4 pound chuck roast
- Freshly-ground black pepper
- 1 tablespoon 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
- 1/2 - 1 cup water
- 1 tablespoon flour
- 1/4 cup water
- Salt and Pepper
- 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.
- 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.
Make this in the slow cooker if you prefer. Follow directions through step 3. Put roast in your slow cooker before step 4. Cook for 8-10 hours on SLOW.
Serving Size:1 serving
Amount Per Serving: Calories: 494 Total Fat: 29g Saturated Fat: 12g Trans Fat: 2g Unsaturated Fat: 16g Cholesterol: 151mg Sodium: 388mg Carbohydrates: 11g Fiber: 1g Sugar: 1g Protein: 46g