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Beef Pot Roast

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Pot Roast is a great easy meal for Sunday dinner.
Pot Roast- 3 Ways | Garnish & Glaze

I have been posting a lot of desserts so I thought it would be good to post something rather healthy.  Easy is just a bonus.  Oh and you can cook it three different ways and get the same great taste!  Speaking of the taste, this roast is awesomer (new word!) than others because it has more spices than just salt and pepper.  We’re talkin ginger, paprika, and thyme too!  It’s the roast I grew up with!
Pot Roast- 3 Ways | Garnish & GlazePot roast is easy to make however it does take a long time to cook in order to dissolve the tough connective tissues and make the meat oh so tender and falling apart with just the slightest touch.  But taking a long time can be a good thing!  Sometimes you only have time in the morning to get things done so if you take 10 minutes to toss all this together then come dinner time you only have to spend 5 minutes dishing the roast and veggies out onto a platter.  Pot Roast-8

You know a roast is done when you try to pick it up and it just starts falling apart.  This means that its super tender which is what you want.  Pot Roast- 3 Ways | Garnish & Glaze

 Well, take it easy and enjoy some pot roast… but before you do, don’t forget to enter the Etsy gift card and prize giveaway!Etsy Holiday Giveaway | Garnish & Glaze

Pot Roast- 3 Ways | Garnish & Glaze
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5 from 1 vote

Beef Pot Roast

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 -8
Author Garnish & Glaze

Ingredients

  • 1/4 cup flour
  • 1 teaspoon paprika
  • 1 teaspoon ginger
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1 2.5-4 pound chuck roast
  • 3 tablespoons oil
  • 6-8 Gold Yukon potatoes halved or quartered*
  • 1 pound baby carrots
  • 1 small onion cut in large chunks
  • 2 stalks celery cut in 2-inch pieces
  • 3 cups beef broth**
  • Salt and pepper to tastes
  • Fresh rosemary and thyme for garnish

Instructions

  • Mix flour and spices together and rub over the meat. (I like to put the flour/spices in a pie dish and then press the meat into it on all sides.) Reserve the extra spice mixture to whisk into the broth before adding it. This gives everything more flavor and helps thicken the broth a little.
  • Heat oil in a large pot over medium high heat and brown on all sides.

Stove-Top Method:

  • Add the potatoes, carrots, onions, and celery to the pot and pour in the broth (mixed with leftover seasoning). Place the lid on, turn heat to low, and simmer for 4-5 hours. Add salt and pepper to taste and garnish with fresh rosemary and thyme.

Oven Method:

  • Add the potatoes, carrots, onions, and celery to the pot and pour in the broth (mixed with leftover seasoning). Place the lid on and put in the oven at 275 for 4-5 hours. Add salt and pepper to taste and garnish with fresh rosemary and thyme.

Crock-pot Method:

  • Place the roast in the bottom of the crock-pot. Top with the potatoes, carrots, onions, and celery. Pour in the broth (mixed with leftover seasoning), cover, and cook on high for 4-5 hours or low 7-9 hours. Add salt and pepper to taste and garnish with fresh rosemary and thyme.

Notes

*If you want to make mashed potatoes, use russet potatoes. Pick them out and place in a bowl to mash to make mashed potatoes. Take some of the broth from the crock-pot to use to make as much gravy as desired.
**bouillon cubes and water can be used instead

 Recipe Source: Mom

Pot Roast- 3 Ways | Garnish & Glaze

Reader Interactions

Comments

    • I know! I’m so sad it’s starting to get so cold! We just started to have frost in the morning. I hate scraping the car windows. Hope this warms you up Thalia! 🙂

      Reply

  3. Thank you for the recipe Melanie 😀
    I have a question if you don’t mind, when should the flour be used in the process ?
    Amel

    Reply

  9. I just made this for dinner tonight in the Crock Pot and it was so good! Best Pot Roast recipe I’ve found:) I love all the recipes from your mom 🙂 She is the best cook! And you are right there with her!

    Reply

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