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Pot Roast with Beef Bouillon: You’ll Want To Eat It Every Day

Posted on  - Last updated: Categories Beef, Entrees, Recipes

By: Author Paula

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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-m-m. You can create the same “smell memories” with this simple recipe.

A Simple Pot Roast

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

Deviled Swiss Roast

Traditional family recipe for Sunday roast

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 me by leaving a 5-star 🤩 rating inside 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.

Yield: 10 servings

A Simple Pot Roast Recipe with Beef Bouillon

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

© Paula of saladinajar.com
Cuisine: American / Category: Beef

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