Home-Style Pot Roast

Dried herbs and condensed beef broth give this pot roast great flavor.

Serves: 8Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 8


  • 2 Tbsp. vegetable oil
  • 3 lbs. beef pot roast (chuck, top round, or rump)
  • 1 medium yellow onion, peeled, quartered, and sliced
  • 1 medium clove garlic, minced
  • 1 tsp. dried thyme, crumbled
  • 1 tsp. dried marjoram, crumbled
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 1 can (10.5 oz.) condensed beef broth
  • 6 medium carrots, peeled
  • 12 small white onions, peeled
  • 1 small rutabaga, cut into 1" pieces
  • 3 Tbsp. all-purpose flour
  • ¼ cup cold water


  • Heat oil in a large stockpot or Dutch oven over medium heat. Brown beef roast well on all sides.
  • Add sliced onion, minced garlic, thyme, marjoram, salt, and pepper. Stir to combine.
  • Add beef broth and bring to a boil. Reduce heat to low; cover and simmer for 1½–2 hours or until pot roast is tender.
  • Slice carrots in half crosswise, then cut in half lengthwise. Add to broth. Add white onions and rutabaga. Cover and simmer until vegetables are tender.
  • Move roast to a warm platter. With a slotted spoon, arrange vegetables around roast. Cover and keep warm.
  • Combine flour with cold water in a small bowl; whisk until smooth. Gradually stir flour mixture into simmering broth. Continue cooking, stirring constantly, until broth is thickened. Serve gravy with pot roast and vegetables.