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Beef Pot Roast Recipe

pot roast recipe

This amazing pot roast recipe comes from Carrie Gamble. Carrie wanted to preserve the wonderful recipes her grandmother made and she did, in a wonderful cookbook she calls Grandmothers Cookbook.

A pot roast simmers for a while, so it is a perfect method for cooking less tender cuts of beef.

Pot roast may be an old time recipe, but it is timeless and as popular an easy dinner recipe as it was in our mother’s time.

This is a deliciously seasoned recipe for beef pot roast, complete with vegetables that cook on the side and become part of the sherry flavored gravy.

pot roast recipe

Beef Pot Roast Recipe

A pot roast simmers for a while, so it's a perfect method for cooking less tender cuts of beef.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American


  • 3 to 4 pound beef roast
  • 1 tablespoon flour
  • 1 teaspoon salt
  • dash black pepper
  • pinch of ginger
  • 1 to 2 tablespoons oil
  • 1 onion, large, sliced
  • 1 clove garlic
  • 2 stalks celery, cut into large pieces
  • 1 piece of green pepper
  • 1 tomato, cut into chunks
  • 2 carrots, cut into large chunks
  • 1 small piece of yellow turnip, or rutabaga
  • 1/4 cup water
  • 1/4 wine or sherry

For the gravy:

  • 1 heaping tablespoon flour
  • 1 to 2 cups water


  • Wipe the meat with a paper towel to dry it. Mix together the flour, salt, pepper and ginger. Rub mixture on all sides of the meat.
  • Heat the oil in a heavy roasting pot. Brown the meat on all sides. Place the vegetables around the roast. Pour water and wine or sherry over the roast. Place lid on the pot and simmer on the stovetop for about 3 hours.
  • This pot roast can also be baked in the oven at a medium heat (about 350ºF) for the same length of time.
  • Remove meat. To the essence in the pan add the heaping tablespoon of flour plus the water. Cook, stirring often, until thick.
  • Strain the gravy (including the vegetables) through a sieve. Makes a most delicious gravy.
Tried this recipe?Let us know how it was!


  • If you don’t want to use sherry or wine to flavor the pot roast, substitute an equal amount of beef broth.
  • Don’t you just love these old recipes with a pinch of this and a dash of that? I do. For those who want a better reference to follow, just add a small bit of the ingredient that says pinch or dash, about 1/8 teaspoon or less, up to just under 1/4 teaspoon if it is an ingredient you particularly like.

This is a good diabetic recipe too.

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Classic Pot Roast Recipe

1 thought on “Beef Pot Roast Recipe”

  1. Your Tender Pot Roast

    by Angele Bouchard from (Edmonton, Alberta)
    I found that if you want a tender pot roast this is the way to make it.
    Purchase a pot roast with a think layer of fat. Slice your roast into thick steak slices, then salt and pepper your beef, throw them in a frying pan, frying them on each side for about 5 minutes, each side. Then put them in a deep pan for oven with carrots, celery, onions and a bay leaf, add enough stock to cover the items, cover and cook for 3 hours at 350.
    Once its done, wait a few minutes to give it time to settle then you can enjoy…. don’t forget to add some of your broth that you cooked it in to add that extra flavor of the vegetables. You will see that this pot roast is so tender it falls apart. Enjoy!!!!! I know I did.


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