Old-Fashioned Pot Roast
- SERVES
- 4
- COOK TIME
- 2 Hr 30 Min
We love finding old family recipes that are splattered, tattered, and torn 'cause, as you can imagine, it means they've been used over and over again. Our Old-Fashioned Pot Roast is no exception! This recipe's been passed down through generations and is full of traditional, old-fashioned goodness. When you pull this easy pot roast out of the oven, the whole house will smell just like Grandma's kitchen used to when she cooked this old-fashioned recipe up for Sunday dinner.
What You'll Need
- 1/2 cup all-purpose flour
- 3 teaspoons salt, divided
- 3/4 teaspoon black pepper, divided
- 4 pounds boneless beef chuck roast
- 2 tablespoons vegetable oil
- 4 cups water
- 1/2 cup prepared white horseradish
- 4 potatoes, peeled and quartered
- 4 carrots, cut into 1-inch chunks
- 2 onions, cut into wedges
- 1 tablespoon browning and seasoning sauce
What to Do
- In a large bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Rinse roast and without drying it, add it to flour mixture; coat roast completely.
- In a soup pot over medium-high heat, heat oil. Add roast and cook 10 to 12 minutes, turning to brown on all sides.
- Add water and horseradish and bring to a boil. Reduce heat to medium-low, cover loosely, and simmer 1-1/2 hours. Add remaining ingredients, including remaining salt and pepper; cover loosely and simmer 40 to 45 minutes, or until meat and vegetables are fork-tender.
- Remove roast to a cutting board and slice across the grain. Serve with vegetables and sauce.
Notes
- Keep the smiles on their faces when you wrap up this meal with a slice of Piled High Apple Pie!
- If you're looking for even more old fashioned recipes, don't miss out on our collection of 42 Classic Old Fashioned Recipes!
Read NextTaco Casserole
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
y2kdlarochelle 153 1113
Nov 04, 2014
I am not a fan of horseradish. Is there another ingredient that I can use as a substitute in this recipe?
Test Kitchen Team
Nov 04, 2014
Hi there! You could leave out the horseradish altogether, or you can add a chili sauce if you still want some spice. You can also add red wine. Enjoy!
wini 7856556
Nov 23, 2013
Personally, I dislike Kitchen Bouquet. Prefer Gravy Master and use it for many liquid recipes.
wini 7856556
Nov 23, 2013
Personally, I much prefer Gravy Master over Kitchen Bouquet any day.
SANDRAMOCHEL 37832 74
Oct 21, 2013
Made this recipe the other night! abosolutely delious. I have made a lot of Mr. Food recipes and I can honestly say "Theres not a bad one in the bunch" Keep up the good work.
SOUTHERN LOVE 2013
Oct 21, 2013
A WHOLESOME MEAL WITH THE VEGGIE WAS VERY GOOD EVEN THE CHILDREN LOVED IT
mamascooken2
Oct 20, 2013
I have not made this particular pot roast recipe but have made many similar. The horseradish makes it taste wonderful, not spicy, but very tasty. I'm going to make this one soon and I know it will be good. You can very well put this in a crock pot for about 8-9 hours and would be fall off the bone (if it had one) delicious.
Member 8418245
Oct 20, 2013
I'm wondering how spicy the horseradish makes this dish? My kids are kind of funny about spices.
lavonneann 9620518
Oct 20, 2013
Some of us do like crock pots - some of us, like me - do not! It should be simple to convert most recipes from stove to crock. I do that frequently.
bwshook
Oct 01, 2012
I use a very similar recipe, and over the years I began to brown the potato wedges after I browned the meat--the rest of the procedure is the same. Gives the potatoes a bit more flavor, and a bit more visual appeal. Try it!
ibebkltr 6463556
Apr 18, 2012
I think I like the crockpot better than on top of stove. But, the food sounds really good.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
