Recipe by Crisco Baking Sticks®
"This traditional chuck roast recipe is chock full of vegetables and flavor. It's sure to be a family favorite."
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1 (4 pound)
beef chuck pot roast
Crisco® Baking Sticks All-Vegetable Shortening
bay leaf, crushed
chopped green pepper
A good basic pot roast recipe... liked the addition of turnips. Made in crock pot, 6 hrs on low setting.
Good, but very bland. The meat and veggies were delicious, but gravy really had no flavor. I followed the directions exactly.
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 minutes 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.
I must admit, I used Clarified butter rather than Crisco, but otherwise pretty much followed the recipe. It turned out very well. It was nice to find a recipe that didn't call for canned soup.
Absolutely perfect!! This is the pot roast that my grandmother used to make - - you cannot duplicate this in a crock pot. Well worth the 3 hours to make.
very easy, tender. Used bottom round roast. Required minimum attendance so able to other things aroundn the mhouse.
Very good!! Instead of 2 cups of water, I used 1 can of beef broth and 1/4 cup of water, which equaled 2 cups. I didn't have turnips so I subbed celery. I used red skin potatoes, halved, baby carrots and pearl onions, adding the onions along with the chopped green pepper during the last half hour. I had plenty of pot roast liquid, so I used 1/2 cup of that rather than the 1/2 cup of water when making the gravy. This pot roast was perfectly cooked, still nice and moist, after gently simmering for the full three hours.
This was the best Pot Roast, I ever made. Of course, I added my own twist adding Sazoon, but other than that, I followed it to the T omitting the turnip. My 6, 4 and 2 year old sons ate this dish right up.....they even asked for seconds. I read some reviews where people complained that the potatoes were not tender after the hour simmer time, but my potatoes and all the other vegetables were tender and melting in my mouth after the hour. The cooking time is on point. Just follow this recipe and add a few of your own ingredients to make it your own....... BUT WONDERFUL, DELICIOUS MEAL !!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Country Pot Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 275
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