Old Fashioned Pot Roast
Pot roast is the ultimate in simple comfort foods. Here’s how to make old fashioned pot roast with vegetables, just like Granny's!
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 45 mins
Course Main Course
Calories 459 kcal
- 3-4 pound chuck roast
- 2 Tablespoon oil
- 2 stalks celery sliced
- 1 medium onion chopped
- potatoes peeled and quartered
- 1/2 cup water or broth add more if roast starts to dry out too much
Stovetop Before Roasting
Preheat your oven to 350 degrees.
Heat the Dutch oven on medium heat until it is hot. Add a little oil of choice and heat that too.
Sear both sides of your chuck roast, about five minutes on each side. Just brown it.
Remove the roast from the pan and set aside on a plate.
Add the chopped onion and celery to the oil and juices in the pan. Cook for a few minutes while stirring. These will mostly dissolve during the cooking of the roast but they add tons of flavor.
Add the roast back into the pan and add 1/2 cup of water or beef broth and cover.
Place the Dutch oven in the oven.
Cook for about two hours at 350 degrees.
After two hours add peeled and quartered russet potatoes. The size of your pot will determine how many you can add. But allow about ½- 1 potato for each person.
Cook for another hour. Remove pan from oven and check for doneness in potatoes. They should be tender and cooked through.
Check that the roast is done. It should pull apart easily with a fork. If it needs to cook more, remove potatoes and return to the oven for another half an hour.
Or if the roast is done and the potatoes aren’t, remove the roast and cook the potatoes for more time.
When the roast and potatoes are both done cooking, let them rest in the pan until ready to serve to keep them warm.
How to Cook the Carrots
Granny recommends cooking the carrots separately to retain their color and flavor. This is how to do it.
Peel the carrots, and slice off tip and the stem. Cut in half, then cut each half into about four carrot sticks.
Place carrots in saucepan with a small amount of water. Add a little salt and about a teaspoon of sugar. Cook until tender but not too soft, about 10 minutes.
To serve, place the pot roast in the center of a platter and surround with the potatoes and carrots.
Calories: 459kcalCarbohydrates: 2gProtein: 44gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 156mgSodium: 195mgPotassium: 814mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 2mgCalcium: 48mgIron: 5mg