American Pot Roast

American pot roast recipe

Boy, oh boy…who doesn’t love an American Pot Roast?  Well if you don’t, you haven’t tried THIS American Pot Roast.  This recipe takes your traditional pot roast to the next level.  My personal favorite is to do it in your Dutch oven, slow cooked on the stove…but you can also produce an amazing fork-tender roast in your slow cooker.  I’m providing both versions here.

Watch Kris & Wesley make the slow-cookin’ Dutch oven version here!

American Pot Roast
Prep time
Cook time
Total time
This American Pot Roast is so fork tender, and exploding with flavor. Slow cook in your Dutch oven, or your slow cooker, and you won't believe the results. Incredible!
Recipe type: Entree
Cuisine: American
Serves: 8
  • 6 tablespoons of all-purpose flour
  • Salt and pepper, to taste
  • 1 beef chuck roast, 3 - 4 lbs.
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of vegetable oil
  • 4 carrots - 2 finely chopped and 2 cut into 1-inch pieces
  • 1 yellow onion, chopped
  • 1 rib of celery, chopped
  • 3 cups of beef stock
  • 3 Yukon gold potatoes, peeled and quartered
  • 1 cup of frozen pearl onions
  • ½ cup of frozen peas
  1. In a large bowl, stir together 3 tablespoon of the flour, 1 teaspoon salt, and ½ teaspoon of pepper.
  2. Turn the roast in the seasoned flour, shaking off any excess.
  3. In a large frying pan, preferably a Dutch oven, over medium heat, melt the butter with the olive oil.
  4. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes.
  5. Remove from the pan and set aside.
  6. Pour off all but 2 tablespoons of the oil in the pan.
  7. Add the finely chopped carrots, yellow onion, and celery...and saute over medium-high heat until softened, about 5 minutes.
  8. Stir in the remaining 2 tablespoons of flour and cook for about 1 minute.
  9. Pour in the beef stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan.
  10. Bring to a boil.
  12. Preheat the oven to 325F.
  13. Transfer the roast back to you large Dutch oven.
  14. Pour in the vegetable and stock mixture and cook, turning occasionally, until the meat is very tender, about 3 hours.
  15. Uncover and stir in the potatoes, large carrot pieces, and pearl onions.
  16. Cover and cook for 30 more minutes.
  17. Uncover and stir in the peas.
  18. Cover and cook until the vegetables are tender, about 15 minutes more.
  20. Transfer the roast to your slow cooker.
  21. Pour in the vegetable and stock mixture and cook for 4 hours on high or 8 hours on low (low is the way to go!).
  22. Uncover and stir in the potatoes, carrot pieces, and pearl onions.
  23. Cover and cook for 45 minutes.
  24. Uncover and stir in the peas.
  25. Cover and cook until all the veggies are tender, about 15 minutes longer.
  27. Transfer the roast to a cutting board and cover with aluminum foil to keep warm.
  28. Strain the cooking liquid through a fine-mesh sieve, or a colander with cheese cloth, discarding the solids.
  29. Use a large spoon, or ladle, to skim as much of the fat as possible from the surface liquid.
  30. Bring the strained liquid to a boil over high heat and cook until the liquid is slightly thickened, about 10 minutes.
  31. Season to taste with salt and pepper.
  32. Place the roast on your serving dish, place the roasted veggies on and around the meat....then drizzle the amazing sauce over the meat and veggies.
  33. Serve...and rejoice!


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