Basic Pot Roast

Number of Servings: 8 (508 g)
Active Time: 1 hour 30 min.
Total Time: 2 hours 30 min.
Basic Pot Roast

If you can’t find a chuck roast, keep an eye out for anything that is fairly low in fat, with an even distribution throughout the meat of what fat is there.

Tip: If you’d like to make a lower fat gravy, skip the gravy step and try this instead: Heat low-sodium beef broth to a simmer. Add some of the veggies from the roast and puree with a stick blender. Adjust liquid and veggie proportion until you get the consistency you prefer. If you choose to use a regular blender, keep in mind that blending hot liquids can be dangerous, so a puree first, heat second approach would be safer.


  • 2 lbs. boneless beef chuck roast, trimmed
  • 1 Tbsp. canola oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4½ cup water, divided
  • 2 bay leaves
  • 1 tsp. pepper
  • 6 med. potatoes, quartered
  • 1 lb. carrots, sliced
  • 5 stalks celery, sliced
  • 3 Tbsp. flour


  1. In a large, heavy-bottomed pot with a lid, heat the oil on medium high. Add the meat and brown both sides so a crispy crust forms (5-8 minutes per side).
  2. Transfer the beef to a plate; keep warm. Reduce the heat to medium low and add the onion and garlic. Cook until the onion is translucent (3 minutes).
  3. Add 2 cups of water and cook, scraping up browned bits from the bottom of the pan. Return the beef to the pot, add the bay leaves and pepper, then cover and cook on low 1 hour, turning halfway through.
  4. Add the potatoes on top of the meat and 2 more cups of water. Cover and simmer 10 minutes. Add the carrots and celery, cover, and simmer until a fork can easily pierce a potato (15 minutes).
  5. Remove the bay leaves and discard. Remove the meat and vegetables to a serving platter and keep warm while preparing gravy.
  6. In a small bowl, combine the flour with the remaining ½ cup of cold water until blended. Whisk into remaining liquid in the pot. Cook, stirring constantly until thickened (3 minutes). Serve with the meat and vegetables.

Nutrition Facts

8 servings per container

Serving Size 508 g

Amount per serving
Calories 465
% Daily Value*
Total Fat 23g 30%
Saturated Fat 8.5g 44%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 10g
Cholesterol 101mg 34%
Sodium 145mg 6%
Total Carbohydrate 38g 14%
Dietary Fiber 6g 21%
Total Sugars 5g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 27g
Protein 26g
Vitamin D 0mcg 0%
Calcium 76.7mg 6%
Iron 3.7mg 20%
Potassium 1285mg 25%
Vitamin A 479.6mcg 50%
Vitamin C 36.9mg 40%
Vitamin E 1.2mg 8%
Vitamin K 21.6mcg 20%
Thiamin 0.3mg 25%
Riboflavin 0.3mg 20%
Niacin 10.5mg 70%
Vitamin B6 1.1mg 60%
Folate 66.4mcg 17%
Vitamin B12 2mcg 80%
Biotin 0.7mcg 2%
Chloride 3.4mg 0%
Pantothenate 1.4mg 25%
Phosphorus 319.6mg 25%
Iodine 0.3mcg 0%
Magnesium 71.9mg 15%
Zinc 5.9mg 50%
Selenium 24.6mcg 45%
Copper 0.3mg 35%
Manganese 0.5mg 20%
Chromium 0.4mcg 0%
Molybdenum 4.8mcg 10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Potatoes, Water, Beef, Carrots, Celery, Onion, Enriched All Purpose Flour (unbleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Canola Oil, Garlic, Black Pepper, Bay Leaf.

Latest from Our Blog

Vacation Rental Cooking (And Not Cooking)


Eating out vs. vacation rental cooking—what's the best balance? Our tips can help you eat healthy, save money, and enjoy your time away.

Continue Reading »