Rating: 4.5 stars 4.2
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

The simplest and best pot roast recipe ever, straight from my grandma's kitchen!


Recipe Summary

10 mins
4 hrs 30 mins
20 mins
5 hrs
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

I use a Granite Ware(R) covered oval roaster.

Nutrition Facts

237 calories; protein 33.7g; carbohydrates 3.5g; fat 8.8g; cholesterol 98.2mg; sodium 142.8mg. Full Nutrition