Tuesday, October 7, 2008

THE Best Pot Roast in the WORLD!

Argh! I had finished writing a post with an entire recipe on it and it got deleted! {sniff, sniff!} But because I love all of you and want you to be able to taste the Best Pot Roast In the Whole Wide World, I will again write the recipe. Be glad I love you!

Ok, so like I said in the earlier post that is now ancient history, I made this Pot Roast yesterday and it was scrumdiliumptious! It is even better than Cracker Barrel's, which before supper last night happened to have my favorite pot roast in the world!

So, without further ado, I will tell you how I made this fabulous supper!

The recipe came from the Better Homes and Gardens New Cook Book. (A great cookbook, I might add! If you are interested in purchasing, will you think about buying it from the following link? It will pay me a little kickback for every sale. And if you do, let me know in a comment so that I can thank you, will you? :)

Beef Pot Roast (the Tastiest Pot Roast in the World!)
- 2 1/2 to 3 lb beef chuck pot roast
- 2 TBS cooking oil
- 3/4 cup water, dry wine, or tomato juice (I used water)
- 1 TBS Worcestershire sauce
- 1 tsp instant beef bouillon granules
- 1 tsp teaspoon dried basil, crushed
- Potatoes. The recipe calls for 2 medium, but I used more like 3 or 4
- 8 small carrots or parsnips
- 2 small onions, cut into wedges (I used one finely cut onion)
- 2 stalks celery, bias-sliced into 1 inch pieces (I didn't add this because none was on hand)
- 1/4 cup flour

Trim fat from roast. In a Dutch oven brown roast on all sides in hot oil. Drain fat. Combine water, Worcestershire sauce, bouillon granules and basil. Pour over roast. Bring to a boiling; reduce heat. Cover and simmer for 1 hour.

Meanwhile, peel and cut vegies as desired. I took off the skins of the potatoes, but you can leave them on if you'd rather.

After the 1 hour of cooking the meat, add the vegies and continue to simmer for 45-60 minutes longer, until vegies are tender.

To make the gravy:
Remove vegies and meat from the pot. Measure the pan juices and skim the fat. Add water enough to equal 1 1/2 cups of liquid. Add 1/4 cup flour to COLD water; whisk into pan juices. Cook at stir until bubbly; continue to cook and stir for 1 minute more. Season to taste.

Makes 8-10 servings.



  1. I am eating leftovers of your pot roast as I read this.

    And it is just as good the next day!

    Love you!


  2. I am incapable of making a decent pot roast. I look forward to trying this recipe and seeing if I can make it edible.

  3. YUM! I think I'll try this recipe Saturday! Thanks

  4. My hubby's cousin gave me this link for this recipe..am anxious to try it for Sunday supper!

  5. I hope that you love it! :) Let me know how it goes.