old-fashioned pot roast with potatoes & onions

Old-Fashioned Pot Roast with Potatoes & Onions

Ingredients

• 3–4 lb chuck roast

• Salt & black pepper (generous)

• 2 tbsp oil (vegetable or olive)

• 1 large onion, sliced

• 3–4 cups beef broth (or water)

• 1 tbsp Worcestershire sauce (optional but traditional)

• 1–2 tsp garlic powder (or 2 cloves garlic)

• 1 tsp onion powder (optional)

• 4–6 potatoes, peeled and cut into chunks

• Optional: carrots, bay leaf

Instructions

1. Season & sear

   • Pat roast dry and season well with salt and pepper.

   • Heat oil in a heavy pot or Dutch oven over medium-high heat.

   • Sear roast on all sides until deeply browned. Remove and set aside.

2. Build the flavor

   • Add sliced onions to the pot and cook until lightly browned.

   • Deglaze with a splash of broth, scraping up browned bits.

3. Slow cook

   • Return roast to the pot.

   • Add remaining broth, Worcestershire, garlic powder, and onion powder.

   • Bring to a gentle simmer, cover, and cook on low heat for 2½–3 hours, turning once.

4. Add potatoes

   • Add potatoes (and carrots if using).

   • Cover and cook another 45–60 minutes, until meat is fork-tender and potatoes are soft.

5. Serve

   • Remove roast and slice or shred.

   • Spoon onions and gravy over the meat and potatoes.

Tips for That Old-School Taste

• Low and slow is key—don’t rush it

• Chuck roast gives the best tenderness

• Serve with cornbread or biscuits

If you want:

• Oven method

• Slow-cooker version

• Or a thicker gravy like grandma made