Home-Style Pot Roast



  • 1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 lbs.
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • Dash leaf thyme
  • Dash garlic powder
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 cups beef broth
  • 5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
  • 1 cup baby carrots
  • 1 small rutabaga or a few turnips, peeled and cut in chunks
  • 1 medium yellow onion, cut in chunks
  • 1/2 cup red wine or more beef broth
  • 3 tablespoon all-purpose flour
  • 3 to 4 tablespoon cold water


In a food storage bag, toss pot roast with 1/4 cup flour, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, a dash of thyme, and a dash of garlic powder. Heat oil in Dutch oven or large saucepan; add pot roast and brown on all sides. Add beef broth and bring to simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours. Add 1/2 cup red wine or beef broth, along with vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into saucepan and bring to boil; reduce heat to simmer and cook 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make smooth mixture. Stir into simmering broth, a little at a time, until thickened as desired. Arrange sliced pot roast and vegetables on platter. Drizzle some of the gravy over sliced beef or serve gravy on the side. Serves 6.


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