Alright, enough with the sugar! Let gets some hardy meals going 😉 This is a easy no fail recipe. I didn’t follow the directions exactly as the recipe suggests because, at least to me, pot roast is a crock pot dish. I just throw everything in there turn it on high and in about 6 hours it’s falling apart and all my veggies are cooked to perfection. But I followed everything else the recipe recommended, so if you wanna bake it in the oven, go for it, but I can’t guarantee you it’s going to shred apart. The way I did it is I put my roast and veggies in the crock pot, I doubled all the seasonings and add them, then covered it all with water. Then turn it on high and give it at least 6 hours before serving. Either way, it turns out delicious! And super healthy! Not to mention oh so yummy! Enjoy 🙂

Estimated Cooking Time: At least 6 hours if you put it in a crock pot, and about 2 hours and 30 minutes if you bake it.

See Also:  Chicken Kiev


  • 1 tablespoon butter
  • 1 (2 1/2- to 3-pound) boneless beef chuck roast (up to 2 inches thick, for baking, if you are putting it in the crock pot it doesn’t matter how thick it is as long as it fits)
  • 8 medium carrots, cut into 3-inch pieces
  • 6 medium potatoes, peeled, cut into quarters
  • 4 small onions, cut into quarters
Seasonings (x2 for crockpot)
  • 1 cup water
  • 2 tablespoons chopped fresh basil leaves
  • 1 teaspoon instant beef bouillon
  • 3 bay leaves
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Beef Broth
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water
Heat oven to 325 degrees. Melt butter in 6 quart ovenproof saucepan until sizzling; add roast. Cook over medium-high heat, turning once, until browned (7 to 9 minutes). Drain off fat.
Combine all seasoning ingredients in small bowl; pour over roast. Add vegetables. Cover; bake for 2 to 2 1/4 hours or until roast is fork tender. Remove bay leaves. Remove roast and vegetables to serving platter; keep warm.
Skim fat from pan juices. Measure 1 1/2 cups pan juices, adding beef broth, if necessary; return to saucepan.
Combine flour and cold water in small bowl with wire whisk until smooth; stir into pan juices. Cook over medium heat, stirring constantly with wire whisk, until mixture comes to a full boil (2 to 3 minutes). Boil 1 minute. Serve gravy with roast and vegetables.
Recipe from Land O’ Lakes Recipe Collection Baking and More