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Old Fashioned Sunday Pot Roast Dinner Recipe. With potatoes, carrots, celery and onion, this is the original one pot meal.

Pot Roast Dinner Recipe

Good Old Fashioned Sunday Pot Roast Dinner. Compete with carrots and potatoes and pot roast gravy.

Course Main Course Beef
Cuisine American
Keyword chuck roast, pot roast
Prep Time 20 minutes
Cook Time 3 hours
Servings 6
Calories 468 kcal

Ingredients

  • 2 tablespoons olive oil or vegetable oil
  • 2-3 pounds Beef Chuck Roast
  • 2 Tablespoons flour
  • salt and pepper to taste
  • 1 cup water or beef broth
  • 8 carrots washed, peeled, cut into large chunks
  • 5 medium potatoes peeled and cut into large chunks
  • 1/2 cup water
  • 2 Tablespoons flour

Instructions

  1. Preheat oven to 350 degrees

  2. Sprinkle the chuck roast with salt and pepper and dust with flour

  3. Heat a Dutch oven over medium high heat. When the pan is hot, add the oil. When the oil starts to shimmer, add the roast.

  4. Brown the roast on two sides. About 3 minutes per side.

  5. Add the water or broth to the Dutch Oven.

  6. Cover and place roast in the oven.

  7. In a container that you can seal and shake the heck out of, add 1/2 cup water and two tablespoons of flour. 

  8. After 1 1/2 hours add the potatoes and carrots around the roast. Cover and let cook an additional 1 1/2 hours, or until meat shreds easily with a fork.

  9. Move the Dutch oven with the drippings to the stove top. Bring it to a simmer. Add about two cups of water or beef  broth. Add the flour and water mixture and simmer until thickened. You may need to shake up another batch of flour and water if gravy doesn't thicken to your liking. There are usually a few chunks of potatoes and carrots stuck to the bottom and sides of the Dutch oven, make sure and smash those into the gravy. If none are stuck I'll go get a couple of pieces from the platter and coarsely smash into the gravy.

  10. To serve, simply transfer roast to a serving platter and arrange vegetables around the roast. Serve the gravy in a gravy boat on the side.

Recipe Notes

You can also add celery and onions to the roast. Add them 1 1/2 hours into the cooking time.

Nutrition Facts
Pot Roast Dinner Recipe
Amount Per Serving
Calories 468 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 104mg35%
Sodium 200mg9%
Potassium 1495mg43%
Carbohydrates 34g11%
Fiber 7g29%
Sugar 4g4%
Protein 35g70%
Vitamin A 13607IU272%
Vitamin C 25mg30%
Calcium 106mg11%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.