Linda’s Midwestern Pot Roast
Once you cook pot roast in this manner, you will always want to make it this way. It’s fall-apart tender. The secret to good pot roast is coating it with flour and browning it well before baking.
Linda’s Midwestern Pot Roast
Once you cook pot roast in this manner, you will always want to make it this way. It’s fall-apart tender. The secret to good pot roast is coating it with flour and browning it well before baking.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 serving 1x
- Category: Main Dishes
- Cuisine: Midwestern
Ingredients
Units
Scale
- 1 (5 pound) chuck or blade cut beef roast
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 1 cup all-purpose flour
- 4 tablespoons extra-virgin olive oil
- 2 cups hot water (mixed with 2 teaspoons bouillon granules or 2 cups beef broth)
- 1 large onion, cut into wedges
- 5 carrots, cut into 2-inch lengths
- 4 russet potatoes, peeled and quartered
- 4 stalks celery, cut into large diagonal chunks (optional))
Instructions
- Mix garlic powder, seasoned salt and pepper with flour. Cover all sides of the roast with the flour mixture.
- Brown roast in oil over medium-high heat in a large, heavy Dutch oven, making sure the oil is hot when you place the roast into the oil.
- Pour the bouillon water around meat; arrange vegetables around and on top of meat.
- Cover tightly; bake at 325 degrees F for 2 1/2 to 3 hours. The meat should tear easily with a fork.
- Remove meat to a serving platter.
- Serve with the gravy made during roasting. If desired, thicken gravy with a little flour and water mixed together.
Notes
Many times I will add one envelope of dry onion soup mix sprinkled over the roast and vegetables before baking.
