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The Best Old-Fashioned Pot Roast

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When it comes to home-cooked meals, it's hard to beat a hearty, comforting dish like pot roast. Here, with this recipe for The Best Old-Fashioned Pot Roast, you can learn how to cook a deliciously mouthwatering version of the classic dish. It's quick to prepare and once it's in the oven you can pretty much forget about it while the meat cooks itself to perfection. If you've always wanted some great easy pot roast recipes to add to your supper collection, be sure to add this one because it's mighty tasty and a winner every time it's served.


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Cooking Time3 hr


  • 1 center cut chuck roast (or 7-blade roast), about 3 pounds
  • salt and pepper, to taste
  • oil, to taste
  • 1 quart beef stock or broth
  • 4 sprigs fresh rosemary
  • 5 cloves garlic, peeled
  • 2 tablespoons corn starch


  1. Preheat oven to 400 degrees F.

  2. Generously season both sides of the roast with salt and pepper. Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat. Brown the roast on both sides. Remove from the heat.

  3. Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.

  4. Cover tightly and place in preheated oven. Cook for 1 1/2 hours. Remove from oven and allow to stand for 10-15 minutes before slicing.

  5. To make the gravy: Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve corn starch in cup water and stir into boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.

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How much rosemary would I use with the dried spice? I love the way rosemary infuses the meat with flavor when you cook it in the crock pot, but I am ready to try this oven version and see how it compares. It sounds like it is going to be just as juicy and moist as the slow cooker version.

I have never made a roast in this way. I cook a beef roast at 375 degrees and for this size, I would roast for an hour and a half or so. So, with the adding broth, this seems to work out right. I like using flour instead of cornstarch for the gravy. I like the texture better, but the taste is pretty much the same. If you want a clear gravy, use water. If you want a cream gravy, use milk. I like the rosemary in it.

If you cook a 3lb chuck roast for only an hour You'll still be chewing tommorownight at dinner


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