Favorite Beef Pot Roast (Edit recipe)

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This recipe is our go-to for pot roast. Both Dave and I grew up as roast as a staple meal in our household. We like our beef roast to be juicy and fall apart when you eat it. This recipe adapted from Better Homes & Gardens Cookbook 14th Ed. fits the bill. For an extra flavor, sear roast on all sides in hot oil before slow cooking. For those that like extra juice, double the broth, Worcestershire sauce, and basil. This recipe is great even without the gravy! The key is cooking the roast until tender and can be cut or shredded with a fork. Enjoy!

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PREP TIME

20 minutes

COOK TIME

2 hours

INGREDIENTS

Serves: 6-8

Ingredients

roast

1 whole Beef Roast - Bachman Family Farms
2 Tbsp Avocado Oil, or preferred variety
1 Tbsp Worcestershire Sauce
1 tsp dried Basil, crushed
.5 tsp Salt
1 lb Baby Potatoes, Tiny new potatoes or 4 medium potatoes
2 whole White Onion, small, cut into wedges
8 oz Baby Carrots
2 whole Celery, stalks, bias-sliced into 1" pieces
1 cloves Beef Broth, (or 1 tsp beef granules mixed with 1 c. hot water)

gravy

.5 cup Water, cold
.25 cup All Purpose Flour

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Trim fat from meat. In a 4-6 quart Dutch oven brown meat in hot oil. Drain off fat. Combine broth, Worchestershire sauce, basil, and salt, pour over meat. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
If using new potatoes, peel a strip of skin from the center of each. If using medium potatoes, peel some and quarter. Add potato, carrots, onion, and celery to meat. Return to boiling; reduce heat. Simmer covered, for 45 to 60 minutes more or until meat and veggies are tender, adding water if necessary. Transfer meat and veggies to a platter, reserving juices in Dutch oven. Keep warm.
For gravy: measure juices; skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to Dutch oven. In a small bowl stir the 1/2 cup cold water into flour until smooth. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If desired, season with pepper. Serve gravy with meat and vegetables.
Oven Directions: Prepare meat as above in a 9x13 pan or oven-going Dutch oven. Combine the broth, Worchestershire sauce, basil, and salt. Pour over meat. Bake covered in a 325 degree F oven for 1 hour. Prepare potatoes as directed. Add veggies to meat in pan. Cover and bake for 45-60 minutes more or until tender. Prepare gravy in a saucepan and serve as above.
Slow Cooker Directions: Trim fat from meat. Place veggies in a 4 1/2 - qt slow cooker. Cut meat to fit, if necessary; place on top of veggies. Combine the broth, Worcheshire sauce, basil, and salt. Add to cooker Cover and cook on low heat setting for 9-11 hours or on high-heat setting for 4 1/2 - 5 hours until tender. Prepare gravy in a medium saucepan on the range top and serve as above.

Notes

Recipe adapted from "Beef Pot Roast" in Better Homes & Gardens Cookbook, 14th ed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	183
Fat:	7 g
Carbohydrates:	21 g
Protein:	7 g
Cholesterol:	13 g
Sodium:	299 mg
Fiber:	3 g
Sugars:	6 g
Calculated for total recipe.