Recipe: Tasty Old Fashioned Pot Roast

Old Fashioned Pot Roast. 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. Old Fashioned Pot Roast with Vegetables and Gravy.

It seems like folks these days are so interested in quick and easy that they forget how delicious slow and steady can be. Mom would slice the roast and serve it up. I would pour the juice over both the meat and vegetables. You can cook Old Fashioned Pot Roast using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Old Fashioned Pot Roast

1. Prepare 4 large of Potatoes(Diced).
2. Prepare 4 stick of Carrots (Diced).
3. You need 4 stick of Celery Stalks (Minced).
4. It's 1 large of Onion(Minced).
5. It's 5 1/2 lb of USDA Beef Chuck Roast.
6. It's 6 small of Bay leaves.
7. Prepare 1/2 cup of Water.

My brother ate his with ketchup. I don't think I've ever made my grandma's old fashioned pot roast on a day other than Sunday. Do you have a memorable Sunday meal that brings back your youth? This recipe's been passed down through generations and is full of traditional, old-fashioned goodness.

Old Fashioned Pot Roast step by step

1. Prepare Chuck Roast with salt and pepper Rub.
2. Preheat 12" pan and sear all sides of Roast, till it has a nice char all around..
3. Add all veggies in a slow cooker(put only a few, save the rest).
4. Add Roast to Veggies, surround with remaining veggies and bay leaves.
5. Add water.
6. Slow Cook on Low for 6-7 hours.
7. Stir after complete..
8. Enjoy!!!!.

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. Buy a chuck roast and get started making the best Old-Fashioned Pot Roast with Vegetables and Gravy on the planet; maybe in the galaxy. Jackie Garvin is an Alabama born and raised, award-winning author and cook. Old Fashioned Pot Roast A good old fashioned pot roast calls for a chuck roast in my eyes. Chuck is an economical cut of beef that is pretty tough and fatty, but very flavorful, and requires a low and slow braise for several hours in just a bit of liquid, making it a great roast to plan for Saturday or Sunday dinner for most of us.