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Beefy Pot Roast

(4 Votes)
6 ounces
2 Hr 15 Min

Fork-tender Beefy Pot Roast is a savory way to satisfy your gang's hunger. Our low and slow cooking method makes it the perfect solution for a Sunday night supper.

What You'll Need:
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon black pepper
  • 1 (3-pound) beef bottom round roast, trimmed
  • 2 tablespoons vegetable oil
  • 4 cups plus 1 tablespoon water, divided
  • 2 beef bouillon cubes
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 1 tablespoon cornstarch
  • 1/2 teaspoon browning and seasoning sauce
What To Do:
  1. In a shallow dish, combine the flour and pepper; mix well.
  2. Rinse the beef and place in the flour mixture while still wet, turning to coat completely. In a large pot, heat the oil over medium-high heat. Add the beef and cook for 5 to 7 minutes, turning to brown on all sides.
  3. Add 4 cups water, the bouillon cubes, celery, and onion. Bring to a boil, cover, and reduce heat to simmer. Cook for 2 to 2-1/4hours, or until the beef is fork-tender. Remove beef to a platter and keep warm.
  4. In a small bowl, combine the remaining 1 tablespoon water and the cornstarch; mix well. Skim and discard the fat from the pan juices. Add the cornstarch mixture and the browning and seasoning sauce to the juices and cook for 1 to 2 minutes, or until the sauce thickens.
  5. Slice the roast across the grain and serve topped with the sauce.

Did you know… that pot roast is the perfect kind of roast for our slow cookers? We can start it in the morning before work, and come home to the long-cooked taste any night of the week.


Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 273
  • Calories from Fat 98
  • Total Fat 11g 17 %
  • Saturated Fat 3.0g 15 %
  • Trans Fat 0.0g 0 %
  • Protein 38g 77 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 104mg 35 %
  • Sodium 344mg 14 %
  • Total Carbohydrates 5.3g 2 %
  • Dietary Fiber 0.4g 1 %
  • Sugars 0.7g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I was going to make the same suggestion as gremlin258 above. My mother-in-law does her Sunday roast this way, but the slow simmer is the key. the meat will melt in your mouth!

According to this recipe, you boil the roast for 2-2/14 hours on medium high heat? This seems like the liquids would evaporate at this temperature.

We've consulted our test kitchen director about this and she is confident that with 4 cups liquid and a cover, it should be just fine. Let us know how you like it!

Even though it's not mentioned in Step 3, after it comes to a boil, cover the roast, and turn the heat down to simmer for the 2 1/4 hours. Otherwise a boiled roast for that amount of time will be very tough.


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