Dutch Oven Pot Roast

Name: Dutch Oven Pot Roast
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 1 boneless beef chuck roast (about 3 pounds); 6 tablespoons all-purpose flour, divided; 6 tablespoons butter, divided; 3 cups water; 2 teaspoons beef bouillon granules; 1 medium onion, quartered; 1 celery rib, cut into pieces; 1 teaspoon salt; 1/2 teaspoon pepper; 4 carrots, cut into 2-inch pieces

Total Time Prep: 15 min. Cook: 2 hours

Yield 8 servings

Test Kitchen Approved

This Dutch oven pot roast is the kind of hearty stew you can picture the pioneers slow-cooking over a campfire. Make it at home in a couple of hours using just one pot.

Ingredients

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Directions

Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour.
Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside.
In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Nutrition Facts

4 ounce-weight: 407 calories, 25g fat (12g saturated fat), 134mg cholesterol, 664mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 35g protein.

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

Recipe Creator