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Beefy Pot Roast

(4 Votes)
Updated January 04, 2018
EDR-Beefy-Pot-Roast
SERVES
8
SERVING SIZE
6 ounces
COOK TIME
2 Hr 15 Min

Our Beefy Pot Roast recipe has delicious ingredients that will have the family gathered around the table this Sunday. Everyone will want your secret recipe! This pot roast dinner is slow cooked for that tender taste of beef that is just so good. It'll fly off the plate and have everyone asking for seconds of this savory 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.
     
Notes
  • Our Weeknight Winners collection has dinner ideas for every day of the week! 
  • Our Jalapeno Studded Garlic Roast has a delicious zing that will make your tastebuds tingle! 
  • Fun Fact!
    • The word "supper" comes from the Old French word "souper" meaning "evening meal". In some areas of the United States, dinner and supper are used interchangeably, but in other areas, "dinner" is a term used to mean lunch. It's interesting to learn how one word can mean different things in different places! 

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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