Easy Pot Roast

Easy Pot Roast

This is probably the original one-pot meal. It requires some extra cooking time, so save this recipe for a snow day or a weekend. It is very simple to prepare, and all of the hard work happens in the pan, while you’re away from the stove. Remember to cook the vegetables just until they’re tender.

Number of Servings: 8
Serving Size: 1-1/2 cups


boneless beef chuck arm roast, or similar cut, trimmed beef - 2 lb
canola oil - 1 tbsp
medium onion, chopped - 1
garlic cloves, minced - 2
water, divided - 4 1/2 cups
bay leaves - 2
ground black pepper - 1 tsp
medium potatoes, skins on, quartered - 6
carrots, sliced 1/4-inch thck - 1 lb
celery stalks, cut into 1-inch pieces - 5
all-purpose flour - 3 tbsp

  1. In a Dutch oven or large pot with a lid, heat the poil on medium high, then add the meat and brown on both sides so a crispy crust forms, about 5-8 minutes per side. Reduce the heat to medium low and add the onion and garlic; cook until the onion is translucent, about 3 minutes.

  2. Transfer the beef to a plate; keep warm. Return the pan to the heat; add 2 cups water and cook, scraping up browned bits from the bottom of the pan. Return the beef to the pot, add the bay leaves and pepper, then cover and cook on low 1 hour, turning after 1/2 hour.

  3. Add the potatoes on top of the meat and 2 more cups water. Cover and simmer 10 minutes. Add the carrots and celery, cover, and simmer until a fork can easily pierce a potato, about 15 minutes.

  4. Remove the bay leaves and discard. Remove the meat to a cutting board and slice; arrange the slices in a large serving dish. With a slotted spoon remove the potatoes, carrots, and celery and place around meat in serving dish. Keep warm.

  5. In a small bowl, combine the flour with 1/2 cup cold water until blended. Stir into remaining liquid in the pot. Cook, stirring constantly until thickened, about 3 minutes. Serve with the meat and vegetables.

Exchanges Per Serving

2 Starch
3 Lean Meat
1 Vegetable

Nutrition Information

Amount per serving
Calories 352
Calories from Fat 84
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 93 mg
Sodium 110 mg
Total Carbohydrate 32 g
Dietary Fiber 5 g
Sugars 7 g
Protein 34 g

B-man :wink: