Best 6 Bonnies Good Old Fashioned Pot Roast Recipes

OLD FASHIONED POT ROAST

Steps:

• I didn't give measurements for the seasonings on this recipe because you're just going to sprinkle some on to cover the meat on all sides and season the vegetables when you add them.
• First, remove the chuck roast from the refrigerator and allow to come to room temperature. Go ahead and season all sides with salt, cracked pepper, onion powder, and garlic powder. Allow to stand 30-45 minutes to reach room temperature.
• Heat a cast iron skillet or large dutch oven over medium high heat, add 2 tbs vegetable oil to cover bottom of the pan. When the pan is hot add roast to sear on each side. It should only take 1-2 minutes per side if the pan is hot enough.
• Spray a large baking dish and add your roast once you've seared ALL sides. Yes that means holding the meat with tongs to sear the skinny sides too. Does a roast have "skinny" sides? Thin sides? You know what I mean.
• Preheat your oven to 350 degrees.
• Cut up the vegetables. You're not going to add all of the vegetables at the beginning of cooking. If you added the carrots and potatoes in the beginning you would have vegetable mush as a result and that is no good. Halve your onion and cut into slices. Depending on the size of your mushrooms half or quarter. Peel and cut carrots into chunks, set aside for later. Peel and cut potatoes into chunky wedges, add to a bowl and cover with water to use later during cooking.
• Go ahead and surround your roast with the onions and mushrooms. Add 1 can of beef broth. Cover baking dish with foil sealing sides.
• Place into your 350 degree preheated oven and cook for 1 1/2 hour. We're not done yet, we are going to add more vegetables at this point. Go ahead and add your carrots and potatoes. Season the vegetables with salt and pepper. Recover with foil and return to the oven.
• Cook for another 1 1/2 hours. So that's a total of 3 hours cooking time.
• When times up remove your delicious, tender old fashioned pot roast from the oven. Transfer the roast to a serving tray. Remove all of the vegetable with a slotted and add to the serving tray.
• Pan Gravy
• Transfer the juices to a small sauce pan. I probably had about an inch of liquid when I added it to the sauce pan. Bring the juices to a boil over medium heat.
• In a measuring cup add 1 cup of cold water. Add 3 tbs of cornstarch and stir to mix. Once the pan drippings come to a boil, add the water/cornstarch mix (stir before adding to the saucepan as some of the cornstarch will have settled to the bottom of the measuring cup).
• After adding water and cornstarch to pan drippings, stir constantly until it thickens. It will happen like magic and you'll know when it does. Remove immediately from heat. Pour into your favorite gravy boat or bowl for serving.

OLD-FASHIONED POT ROAST

Steps:

• Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

OLD FASHIONED POT ROAST

Steps:

• Preheat your oven to 350 degrees.
• Heat the Dutch oven on medium heat until it is hot. Add a little oil of choice and heat that too.
• Sear both sides of your chuck roast, about five minutes on each side. Just brown it.
• Remove the roast from the pan and set aside on a plate.
• Add the chopped onion and celery to the oil and juices in the pan. Cook for a few minutes while stirring. These will mostly dissolve during the cooking of the roast but they add tons of flavor.
• Add the roast back into the pan and add 1/2 cup of water or beef broth and cover.
• Place the Dutch oven in the oven.
• Cook for about two hours at 350 degrees.
• After two hours add peeled and quartered russet potatoes. The size of your pot will determine how many you can add. But allow about ½- 1 potato for each person.
• Cook for another hour. Remove pan from oven and check for doneness in potatoes. They should be tender and cooked through.
• Check that the roast is done. It should pull apart easily with a fork. If it needs to cook more, remove potatoes and return to the oven for another half an hour.
• Or if the roast is done and the potatoes aren't, remove the roast and cook the potatoes for more time.
• When the roast and potatoes are both done cooking, let them rest in the pan until ready to serve to keep them warm.
• Granny recommends cooking the carrots separately to retain their color and flavor. This is how to do it.
• Peel the carrots, and slice off tip and the stem. Cut in half, then cut each half into about four carrot sticks.
• Place carrots in saucepan with a small amount of water. Add a little salt and about a teaspoon of sugar. Cook until tender but not too soft, about 10 minutes.
• To serve, place the pot roast in the center of a platter and surround with the potatoes and carrots.

OLD-FASHIONED POT ROAST

Steps:

• Dredge beef in flour, place in greased skillet and brown on all sides to seal in juices.
• Lay sliced onions on top of roast.
• Pour 1/2 cup of water over roast, cover and bake at 300 degrees for 2 hours 30 minutes.
• Remove cover and bake for 30 minutes longer.
• Tip: After baking for 2 hours, you may add potatoes and carrots and bake for 1 hour longer.

3 HOUR OLD FASHIONED OVEN POT ROAST

Steps:

• Pre heat oven to 375F degrees.
• Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
• Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
• Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
• Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
• Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

BONNIE'S GOOD OLD-FASHIONED POT ROAST

Steps:

• Pre-heat oven to 350, bake covered tightly with foil 2 1/2 hours to 3 hours, depending on when it becomes nice and tender.
• Trim the fat from the chuck roast. Make incisions about 2 inches apart with a sharp paring knife and insert slivers of garlic. Do this all over the roast.
• Salt and pepper the roast and rub it in, do this on both sides of the meat. Dredge the roast in flour and rub that in.
• Heat just enough oil in cast iron skillet to sear the meat, and when it is hot, sear the meat on all sides until very brown. Turn off the heat.
• Put the roast and the cast iron skillet on the middle rack in the oven. Put the A-1 sauce and the Worcestshire sauce all over the top of the roast. Now fill the skillet with water, up to about 1/2 from the top of the roast--don't cover the top with water. Make a lid of tin foil and seal it to keep the steam in. Cook for 2 1/2 hours or 3 or until roast is very tender. I serve it with pan roasted vegetables or mashed potatoes. Make a gravy from the drippings which is just divine.
• ROASTED VEGETABLES: Ingredients 1 tablespoon unsalted butter 2 tablespoons diced yellow onion 1 teaspoon caraway seed crushed 1 clove garlic minced 12 baby carrots peeled and washed 3/4 pound new potatoes scrubbed 2 tablespoons olive oil 1/2 teaspoon granulated garlic 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions: Preheat oven to 400 then melt butter in saucepan large enough to hold carrots. Add onion and cook over medium heat two minutes until onion begins to wilt. Add minced garlic and caraway to saucepan and cook another minute. Add carrots to saucepan and toss to coat then cook stirring often for 2 minutes. Cover carrots with water and bring to boil then cook 2 minutes and drain through colander. Prick potatoes in several areas with a knife. Place potatoes and carrots in large mixing bowl then add olive oil and granulated garlic. Season with salt and pepper the toss to coat. Place potatoes and carrots in roasting pan and roast turning occasionally 35 minutes. Season vegetables with salt and pepper then serve immediately.
• Simple, but oh, so good! This recipe will stand the test of time for you, too! Enjoy!
• Cook's Tip: I have been asked in the past if other cuts of meat could be used instead of chuck. I have done that, but chuck is the preferred choice of meat for this recipe. It gets fork tender. I have also had people ask what cut of meat it is, and eyebrows will go up when you tell them it is chuck, because it is delicious prepared this way.