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Old-Fashioned Pot Roast

(25 Votes)
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:
  1. 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.
     
  2. In a soup pot over medium-high heat, heat oil. Add roast and cook 10 to 12 minutes, turning to brown on all sides.
     
  3. 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.
     
  4. Remove roast to a cutting board and slice across the grain. Serve with vegetables and sauce.
Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Pot roast is one of my favorite dishes. I can't wait to try this out!

How much red wine to use

You will need to use 1/2 cup of red wine and a little less water. Enjoy!

Made it with red wine and no horseradish. It was really good.

Is there any way this can be converted to a crock pot recipe?

Hello Michelle, You can make this in a slow cooker! Just cook on high for 4-5 hours, or on low for 7-8 hours. Enjoy!

I am not a fan of horseradish. Is there another ingredient that I can use as a substitute in this recipe?

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!

Can't wait to use these recipies !

I've never t5ried gravy master but I definitely for gravy since I always have trouble fixing it

Personally, I dislike Kitchen Bouquet. Prefer Gravy Master and use it for many liquid recipes.

Personally, I much prefer Gravy Master over Kitchen Bouquet any day.

I would like to know, what is browning & seasoning sauce?

The brand name I use is Kitchen Bouquet. It might be the only brand the store has.

sounds good and I prefer the top of stove cooking for pot roast add to that the horseradish would give it more flavor!

I have some homemade horseradish that will burn the hairs out of your nose.

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.

A WHOLESOME MEAL WITH THE VEGGIE WAS VERY GOOD EVEN THE CHILDREN LOVED IT

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.

I'm wondering how spicy the horseradish makes this dish? My kids are kind of funny about spices.

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.

It sounds delicious but really? A pound of meat, a potato, a carrot, half an onion, and flour is one serving? No wonder they say we're digging our graves with our forks.

...then eat less or don't try this at all.

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!

I think I like the crockpot better than on top of stove. But, the food sounds really good.

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