Pot Roast with Beef Broth: You’ll Want To Eat It Every Day

Sneak Preview: This pot roast with beef broth is a well-seasoned chuck roast with carrots on the side. The pan sauce makes a base for delicious brown gravy. Easy to customize.

simple pot roast with carrots on a platterPin

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My older sister’s pot roast is an unforgettable memory from my childhood. I often walked into her house after church and was greeted by the smell of this recipe cooking in the oven. M-m-m-m.

You can create the same “smell memories” in your house with this simple recipe.

Three Reasons Why You Will Appreciate This Recipe

  1. This Simple Pot Roast recipe is easy to throw together on a hurried morning or a lazy day when you can enjoy the house smelling wonderful for hours.
  2. Cook a chuck roast in the oven with baby carrots on the side for 3-4 hours. Or use your Crockpot or slow cooker and cook it all day. It will be equally delicious either way.
  3. It’s a basic recipe, so you can go crazy making it your own with your favorite spices or additions. See the “Variations” section below for inspiration.

Happy Cooks Speak Up

Great recipe! First meal I ever made…and made it again for friends a few weeks ago–still fabulous! “–BONNIE



Ingredients and Substitutions

  1. Beef roast: I prefer a boneless chuck roast. A thick chuck steak is also good, especially if you’re not cooking for a crowd. Brisket and bottom round are some other good choices.
  2. Flour: Use all-purpose flour. You can skip the flour if you like, but it does thicken the broth a bit.
  3. Vegetable oil: Use oil with a high smoke point, like avocado or canola oil.
  4. Yellow onions: Yellow or white onions are compatible with a pot roast.
  5. Beef broth or bouillon: You have options (I usually do the last one):
    • Make beef broth from scratch.
    • Open a can of beef broth.
    • Add one beef bouillon cube to 1 cup of boiling water.
    • Add one tablespoon of bouillon paste (such as Better than Bouillon) to one cup of hot water.
  6. Worcestershire sauce: This common sauce in American kitchens adds umami flavor. Dale’s steak sauce is another option. Your favorite steak sauce would probably serve the same purpose.

Variations

Because this recipe is so simple, it doesn’t take a lot of imagination to customize it to your tastes. Maybe the list below will inspire your creative juices.

  • Add garlic, either fresh cloves or garlic powder. Onion powder is another idea.
  • Cut roast into small chunks to make beef tips and serve over rice.
  • Substitute red wine or burgundy for some of the water. It adds so much flavor.
  • Use milk instead of water in the gravy.
  • Add thyme, a bay leaf, and/or rosemary.
  • Add quartered mushrooms, fresh or canned.

How To Make a Simple Pot Roast

dredging pot roast with flour.Pin
Add salt and pepper to the flour. Dredge roast with flour on both sides.
browning roast in a large pot on the stove.Pin
Heat the oil in a large pot over medium-high heat on a stovetop. Place flour-coated roast into the pan.
flipping the roast and browning.Pin
After browning one side, flip the pot roast over and brown the other side.
chopped onions.Pin
Chop fresh onions on a cutting board.
raw chopped onions sprinkled over pot roast in a Dutch ovenPin
Sprinkle onions over the top of the pot roast.
preparing the broth.Pin
Prepare the beef broth and add seasonings. Pour it around the roast in the pan. Add more water to barely cover the roast.
finished pot roast with baby carrots.Pin
Serve like this, or make gravy with the drippings.
making gravy with the drippingsPin
Use a whisk to make gravy.

Make gravy: Add one tablespoon to ¼ cup of all-purpose flour. Mix until the lumps dissolve. Add the flour mixture to 1 cup of drippings. Cook on the stove over medium-high heat until the gravy thickens. Or, microwave on HIGH power for 4-5 minutes until gravy thickens. Whisk frequently to keep the gravy smooth.


FAQs

Can I add potatoes to this roast?

You can, but I would add them later, or they will overcook. Add quartered potatoes to the pot 90 minutes before the roast is done.

If I want to use whole carrots, when should I add them to the meat?

Add whole carrots from the beginning. If using baby carrots, they can be added an hour before serving.

What can I do with leftovers?

Try a beef pot pie, vegetable beef soup, or shepherd’s pie. The latter is especially good if you have leftover mashed potatoes.

What can I use instead of beef broth?

Water. Add bouillon cubes or bouillon paste for more flavor. (See the substitution list above.)


Parting thoughts: This simple pot roast is comfort food of the highest order in our family. If you need a recipe, I hope you find this one simple but useful. If you want something fancier, may I suggest this family favorite: Deviled Swiss Chuck Steak Recipe.


Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

simple pot roast with carrots on a platterPin
Yield: 10 servings

A Simple Pot Roast Recipe with Beef Broth

This is a simple and easy pot roast that’s a staple in our family for Sunday dinners and birthdays. Actually, it’s good any day of the week.

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Video

Prep time: 30 minutes
Cook time: 3 hours
Total time: 3 hours 30 minutes

Ingredients
 

  • 1 2-4 pound (453 g) chuck roast
  • ½ cup (60 g) all-purpose flour
  • 1 teaspoon table or sea salt
  • ¼ teaspoon black pepper freshly ground
  • 2 tablespoons (27 g) vegetable oil
  • ¼ cup (40 g) yellow onions chopped or 1 tablespoon dried, minced onions
  • 1 cup (227 g) beef broth or use 1 tablespoon of bouillon paste or 1 cube added to 1 cup of water
  • 1 teaspoon Worcestershire sauce

Gravy

  • ½-1 cup (114-227 g) water
  • 1 tablespoon all-purpose flour
  • ¼ cup (59 g) water
  • ½-1 teaspoon (½ teaspoon) salt
  • ¼ teaspoon (¼ teaspoon) freshly ground pepper

Instructions

Baking the Roast

  • Dredge 1 2-4 pound (453 g) chuck roast in ½ cup (60 g) all-purpose flour seasoned with 1 teaspoon table or sea salt and ¼ teaspoon black pepper (You don’t have to dredge with flour, but please don’t forget the salt and pepper.)
  • Heat 2 tablespoons (27 g) vegetable oil in a large pot and brown the roast on both sides at a high temperature.
  • Sprinkle ¼ cup (40 g) yellow onions over the roast. Add 1 cup (227 g) beef broth, 1 teaspoon Worcestershire sauce, and black pepper.
  • Pour ½-1 cup (114-227 g) water around the edge of the pan so that the roast is almost covered. Put the lid on and cook at 300 °F (150˚C) for 3 hours. Check once or twice to make sure there is enough water. (The amount of water needed can vary greatly according to the type of pan you use. The heavier the pan and lid, the better)
  • Optional: Add quartered, peeled potatoes and whole baby carrots the last hour.
  • When the roast is fork-tender and falling apart, remove it from the pan and make gravy with the drippings. If the meat doesn’t fall apart, keep cooking.

Gravy:

  • Add 1 tablespoon all-purpose flour to ¼ cup (59 g) water and whisk to dissolve lumps. Add to the drippings (if there aren’t many drippings, add water until you have at least a cup of broth) and whisk well. Cook on medium-low until thickened. Using milk instead of water will make a lighter-colored gravy with a slightly richer taste.

Notes

Crockpot Pot Roast:  Make this in the slow cooker if you prefer. Instead of putting the roast into the oven, place it in a slow cooker set on LOW. Cook for 8-10 hours on SLOW.

Equipment

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 10g | Protein: 27g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 590mg | Potassium: 549mg | Fiber: 2g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 4mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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21 Comments

  1. Tricia Hall says:

    I also meant to ask..
    If I’m making it per the crockpot directions, do I need to add water to it?

  2. Tricia Hall says:

    The recipe calls for 1/4 cup of black pepper. Is this correct or did you mean 1/4 teaspoon? I’ve never made a recipe using that amount and just wanted to make sure so I don’t overdo the pepper before I make this. This recipe sounds delicious though!

    1. Good catch, Tricia. You are right. It should be “teaspoon”. I’m pretty sure 1/4 cup would make it inedible.

      In regards to the crockpot directions, I like plenty of liquid to make gravy, so I always add water. You probably wouldn’t have to, though. Might depend on your crock pot. If it runs hot as many of the newer ones do, I would add at least 1/4 cup. You might have to experiment a bit.

      Thanks for writing so I could make the recipe correction. Hope you love the pot roast. It’s comfort food at our house.

  3. 5 stars
    Great recipe! First meal I ever made…and made it again for friends a few weeks ago–still fabulous! Thanks, Paula!

  4. Mid Mod Tom says:

    5 stars
    That sounds so good! I’ve taken to using my slow cooker for my pot roast and discovered quite the revelation: perfectly ‘roasted’ carrots! Now that’s the only way I cook carrots!

  5. 5 stars
    Great recipe! First meal I ever made…and made it again for friends a few weeks ago–still fabulous! Thanks, Paula!

  6. Hi Paula,
    Really love your site! I’ve never made a pot roast and this looks delish! Question…I don’t understand, in step 4, what is meant by “Pour water around edge of pan.” How is this done Thanks!

  7. I’ve also been through with a period of no tv but unlike what the other had says here I love it. I love the comfort that it offers like complete rest without any disturbing noise coming from the television, completely no destructive news and get to savor life away from the civilization. It’s the total package of peace. I bet you to try it for some time.

    1. Yena, Sounds like a challenge to me and I’m thinking about trying it. I’m sure you are 100% correct. Thanks for taking the time to write. paula

  8. The photo of this pot roast looks so good and I’m sure the smell is aroma therapy. I think that is great that you grew up that way, it does make the imagination grow too. I recently learned how to play scrabble about 3 years ago…isn’t that crazy? I love words with friends too.

  9. Betty @ scrambled hen fruit says:

    We had TV when I was growing up, but it was black and white and simply not that interesting. (Not to mention the fact that you could only get a couple of stations, and that was on a good day.) I remember playing dominoes and scrabble, and having lots of outdoor time. (I have to admit that I too am addicted to Words With Friends.) It’s fun to reminisce. 🙂 That pot roast looks really tasty!

  10. Thanks for the memories!

  11. Mmm, sounds wonderful! I can almost smell it! We weren’t allowed to watch TV during the day except for Saturday morning cartoons. And no TV watching unless homework was done. I still don’t watch it too much, except for the Food Network and the Amazing Race! We got rid of cable for six years when my kids were younger. They had no idea who Hannah Montana was for the longest time! 🙂

  12. Ha! Love that you called this recipe aroma therapy. The pot roast looks delicious. I’m not familiar with Words with Friends but my husband plays Scrabble on his iPad and loves it.

  13. TheKitchenWitch says:

    For some reason, my pot roast always turns out shitty. Maybe I’ll try yours. And life without TV? Ahhhh! The horror! 😉

  14. Mid Mod Tom says:

    5 stars
    That sounds so good! I’ve taken to using my slow cooker for my pot roast and discovered quite the revelation: perfectly ‘roasted’ carrots! Now that’s the only way I cook carrots!

  15. The Café Sucré Farine says:

    How fun Paula to hear about your childhood – sounds like special memories to me! That scrabble is probably part of why you’re such a good writer too! The pot roast looks amazing and definitely like something delicious my mom would have made! Also looks like the leftovers would make fabulous soup! Sometimes I make a pot roast just for the leftovers!
    p.s. I’m a bit jealous that you have a sister so close – mine are spread all over the country ):

  16. *Just Fran* says:

    We did have a TV when I was growing up, but the rural area where I lived only received 2 channels on a regular basis and PBS if the wind blew the antenna just right. We also had only a black and white set until I was in junior high (early 80s). I read A LOT, and tried to get my sister to play Scrabble, but she wasn’t that into it. I was incredibly jealous of my classmates with cable TV and endless programming. Now, Hubs and I have a satellite and our own endless selection, and I am back to reading (or surfing the net) more than watching. Everything that was always comes back, I guess…except that black and white set. I hope.

    Pot roast is a favorite comfort food for us, too. I also have memories of coming home from church to the beefy aroma filling the house. Delish. Will have to try your version next time I take this walk down memory lane. Thanks for sharing.

  17. Lauren @ Healthy Delicious says:

    we went through fairly long period with no tv too and I hated it so much. Especially when I failed a homework assignment to track how many minutes of programming versus commercials were in our favorite show (teacher didn’t believe me when I siad we didn’t have a tv). But now we’re glued to the damn thing every night and I kind of wish we didn’t have one….

    I’m not the biggest fan of post roast, but hubby loves it. I should probabaly make it for him one of these days.

    1. Lauren, I hated it too. The only thing that saved me was watching it occasionally at Grandma’s house which was within walking distance. Would you believe my parents got a television as soon as my youngest sister left the house and now my 94-yr-old mom watches much more TV than I do. Personally, I’m a radio freak because of it and you will find it on in my house most of the time.

  18. Kay’s Pot Roast looks just perfect and I can imagine the warm, comforting aroma it gives off!

    I like the open-dictionary Scrabble variation. Sweet family memories!