“This traditional chuck roast recipe is chock full of vegetables and flavor. It's sure to be a family favorite.” - by Crisco Baking Sticks®
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Combine 1/3 cup flour, salt, and pepper; coat meat evenly.
- Melt Crisco in a Dutch oven over medium heat. Brown meat well on all sides. Add 2 cups water and bay leaf. Cover and simmer for 2 hours; do not boil. If needed, add water during cooking.
- Peel onions and pare potatoes, carrots, and turnips.
- When meat has simmered for 2 hours, add vegetables to Dutch oven. Cover and simmer for 1 hour or until meat and vegetables are tender.
- Remove meat and vegetables and arrange on a heated platter; keep warm. Strain liquid and add water, if necessary, to make 1-1/2 cups liquid. Return to Dutch oven.
- Blend 1/2 cup cold water and 1/4 cup flour until smooth. Slowly stir into pot roast liquid. Cook and stir until gravy thickens and comes to boiling. Cook and stir for 1 minute. Serve with meat.
Nutrition
Amount Per Serving (8 total)
- Calories
- 607 cal
- 30%
- Fat
- 30.5 g
- 47%
- Carbs
- 50.3 g
- 16%
Based on a 2,000 calorie diet
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Reviews (30)
Rate This Recipe
"A good basic pot roast recipe... liked the addition of turnips. Made in crock pot, 6 hrs on low setting...." See more"
OKSANUT
"Meat turns out excellent! The only problem I had was the potatoes that didn't really cook well after an hour of simmering. I would recommend you add potatoes earlier OR turn heat to medium for 15-20 m..." See moreinutes when you add potatoes. You do not wish to boil bell peppers though as they will become way too soft, so add peppers in the last 30 minutes."
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