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Country Pot Roast

"This traditional chuck roast recipe is chock full of vegetables and flavor. It's sure to be a family favorite."
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servings 607 cals
Original recipe yields 8 servings


  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 716 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Combine 1/3 cup flour, salt, and pepper; coat meat evenly.
  2. 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.
  3. Peel onions and pare potatoes, carrots, and turnips.
  4. 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.
  5. 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.
  6. 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.

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Read all reviews 29
  1. 32 Ratings

Most helpful positive review

A good basic pot roast recipe... liked the addition of turnips. Made in crock pot, 6 hrs on low setting.

Most helpful critical review

Good, but very bland. The meat and veggies were delicious, but gravy really had no flavor. I followed the directions exactly.

Most helpful
Most positive
Least positive

A good basic pot roast recipe... liked the addition of turnips. Made in crock pot, 6 hrs on low setting.

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 1...

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...

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 dis...

This was very good. I let the meat soak in a bottle of Guinness for about an hour. Then floured and browned and returned to beer bath while onions and garlic sauteed. Returned to Dutch oven wi...

Yummy! I made this last night for dinner and was so pleased with how it turned out! I did make a few changes though. I added some fresh thyme at the beginning (about 1/2 tbs) and used 2 cups of ...