How to Make Grandma's Best Pot Roast - A Step-by-Step Guide

There's nothing quite like the comforting aroma of a pot roast wafting through the house on a lazy Sunday afternoon. And for generations, my family has turned to my grandma's recipe for the ultimate pot roast experience. This timeless dish is a celebration of slow-cooked simplicity, tender chunks of beef, and a rich, flavorful gravy that will warm your soul. This is not just a meal – it's a tradition passed down through the ages, and I'm excited to share it with you.

What sets Grandma...

Read more

Ingredients

  • 1 (3 pound) bottom round roast
  • 1 large yellow onion, roughly chopped
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • ¼ teaspoon garlic powder, or to taste
  • 1 cup water
  • 1 tablespoon all-purpose flour

Information

  • Prep Time: 10 mins
  • Cook Time: 4 hrs 30 mins
  • Additional Time: 20 mins
  • Total Time: 5 hrs
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
  • Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
  • Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
  • Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
  • Meanwhile, whisk water and flour together in a small bowl.
  • Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
  • Slice roast and serve alongside gravy.
  • Nutrition

    237 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 98mg
    • Sodium: 143mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 34g
    • Vitamin C: 2mg
    • Calcium: 16mg
    • Iron: 3mg
    • Potassium: 309mg