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: Entree
- Method: Oven
- 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 sprinkle one envelope of dry onion soup mix over the roast and vegetables before baking.
Find it online: https://simplygreatrecipes.com/lindas-midwestern-pot-roast/