POT Roast
- 15m Prep Time
- 2h Cook Time
- 3h Ready In
A classic pot roast made with chuck, rump, or flank steak, slow-cooked until tender with onions and bay leaves. Perfect for a Sunday dinner with leftovers for the week.
Ingredients
- 1.13 kg beef
- 14.8 ml flour
- 29.6 ml drippings or oil
- 1 onion chopped
- bay leaves
- 473 ml water
- 14.8 ml flour
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23 mg
- Iron: 3.41 mg
- Magnesium: 36.3 mg
- Phosphorus: 241 mg
- Potassium: 507 mg
- Zinc: 6.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.13 kg beef
- 14.8 ml flour
- 29.6 ml drippings or oil
- bay leaves
- 473 ml water
- 14.8 ml flour
Prepare
- Chop 1 onion
Let's Cook
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Step 1.
Season the 2½ lb beef (chuck, rump, or flank steak) as desired, then sprinkle 1 tbsp flour evenly over the meat.
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Step 2.
Heat 2 tbsp drippings or oil in a heavy pot or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until light brown, about 5 minutes.
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Step 3.
Add the floured beef to the pot and brown on all sides, turning with tongs, until well-browned, about 8–10 minutes total. While the meat is browning, bring 2 cups water to a boil.
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Step 4.
Pour the boiling water over the browned roast. Add 1 or 2 bay leaves, then cover the pot tightly with a lid. Reduce heat to low and simmer gently for about 2½ hours, or until the meat is fork-tender. Check occasionally and add a little more boiling water if needed to prevent burning.
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Step 5.
If desired, about 30 minutes before serving, place sliced or stewed tomato on top of the meat and continue cooking covered.
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Step 6.
When the roast is tender, remove the meat to a platter and let rest. To thicken the gravy, whisk 1 tbsp flour into the pan juices and simmer, stirring, until thickened, about 2 minutes. Serve the gravy with the roast.