Country-Style Pot Roast
Country-Style Pot Roast
Country-Style Pot Roast

Country-Style Pot Roast

David Venable

This recipe is a Venable-family favorite. Mom made it after church on many a Sunday! Between the tender meat and flavorful veggies, I know your family will love it.

Ingredients

  • 3-5 lb chuck roast
  • 3 Tbsp flour
  • 2 Tbsp vegetable oil
  • 1-3/4 cup beef broth
  • 1/4 tsp peppercorns
  • 1 tsp salt
  • 2 bay leaves
  • 2 lbs potatoes, pared and quartered
  • 1 cup celery, sliced
  • 2 cups carrots, sliced
  • 1 lb white onions, peeled and quartered
  • Fresh parsley for garnish

Directions

Roll roast in the flour. Sear roast in vegetable oil in a large Dutch oven on all sides until brown. Stir in beef broth, peppercorns, salt, and bay leaves. Bring to a boil and reduce heat to low. Then add potatoes, celery, carrots, and onions. Cover and simmer for 2 hours. Place meat and vegetables on a hot platter and sprinkle with fresh parsley. Pour off drippings and thicken with enough flour to make gravy.

Cook's Notes

For a more flavorful roast, season the meat and use a tenderizing tool to push the spices into the roast.

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