Home-Style Pot Roast

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

Difficulty: Easy

Hands-on: 30 minutesTotal: 2 hours 30 minutes

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat17g
Saturated Fat5g
Cholesterol95mg
Sodium570mg
Total Carbohydrate25g
Dietary Fiber5g
Sugars10g
Protein40g