Oh, it is the way your grandma used to make it. Old Fashioned Pot Roast is layered with potatoes, celery and carrots. However, instead of the oven it is made in a crock pot for a walk away and let it cook kind of a meal. It is so delicious and easy to make for a great family supper!
Did your family ever make this old fashioned pot roast when you were growing up? Mine did! But, it wasn't ever made in the crock pot. It was made in a Dutch oven or in the oven.
I am going to guess if my mom and grandma could have used a crock pot they would have. Using a crock pot for this pot roast recipe makes it even more simple and easy.
The hardest part of this whole meal is peeling the potatoes. Then it is just a pile it in, turn it on and walk away type of meal. (Like this 3 ingredient shredded roast beef recipe.)
Got to love that.
What is in this pot roast?
- chuck roast
- celery (optional)
- beef broth
This pot roast starts with a chuck roast. A chuck roast has more marbling and fat then a eye of round roast or the like. The fat adds extra flavor and gives the potatoes and carrots the kick of flavor and helps them to cook thoroughly.
A russet potato holds up well while cooking so I encourage it for this recipe. We love a Yukon gold potato, but I feel they aren't as hardy as a russet and could fall apart more easily.
Celery, onions and carrots
The celery is optional but I suggest you opt to use it. Celery adds such a great flavor to any dish. However, I understand if you don't want to eat it or if kids will turn up their noses at it.
Personally, I like the flavor of the celery in this dish. It cooks alongside everything else and has that meaty, onion flavor.
If you want the flavor but don't want to eat the celery, simply set whole stalks on top of the meat and it will steam and release the flavors. Then you can remove the celery easily.
As far as the onions go, you can go either way. Fresh onions chopped and added to the carrot layer or I used minced dry onions that I sprinkled on top. Carrots can be baby carrots or whole carrots, peeled and cut in half.
Layer it up
It is important to place the potatoes on the bottom of the crock pot first. The juices will help the potatoes to cook. Then, I add the carrots, onions and celery (if you desire).
After the vegetables, you can place the roast, in this recipe I used frozen, on top along with the salt and pepper. Also, pour a little beef broth, about 1 cup on the meat and vegetables.
The crock pot needs to be set on high for about 6 hours then I turn it to low for another 2-3 hours. If you are gone the whole day, you can have it on low but the cooking time will be longer about 10 hours.
Gravy for the old fashioned pot roast
Are you going to want gravy to go with this crock pot pot roast? If you do, after removing the roast and vegetables from the crock pot when it is done cooking, drain the juices from the bottom of the crock pot.
You may want to strain out any remaining chunks, but it is completely up to you.
Then, pour the juices in a medium saucepan. While you are bring the juices to a boil, stir together cornstarch and water in a small coffee cup.
Once the juices are boiling, mix in the cornstarch mixture. Reduce the heat to low and stir occasionally. The mixture will start to thicken and you will have gravy to serve next to your roast and potatoes. It is, off course, completely optional.
I really recommend a chuck roast.
Yes, you should. I would try 4 hours on high then 1-2 hours on low. You will know the meat is done when internal temperature reaches 195*. It also will literally fall apart when you use a fork.
Yes you can. Beef broth just adds that extra kick of flavor.
Pin for later!
Old Fashioned Pot Roast
- 2.5 lb chuck roast
- 8 medium potatoes peeled
- 1 lb baby carrots
- 3 celery stalks
- 1 tablespoon minced dried onion or ½ cup chopped onion
- 2 teaspoon black pepper
- 1 tablespoon sea salt
- 1 cup beef broth or water
For The Gravy
- Reserved juices from crock pot
- 1 tablespoon corn starch
- ¾ cup water
- Place peeled potatoes in the bottom of a large crock pot.
- Layer carrots and roast next.
- Sprinkle dried onion, salt and pepper on top. Place celery stalks on top.
- Pour beef broth over top.
- Cover crock pot and cook on high for 6 hours and low for 2 hours.
- Place on a serving dish and serve.
For The Gravy
- If you want to make gravy, take the juices from the bottom of the crock pot (you can strain out any leftover chunks if you desire) and carefully pour into a medium saucepan.
- Bring to a boil over medium heat.
- Meanwhile, mix together cornstarch and water in a small coffee cup.
- After beef drippings are brought to a boil, pour in the cornstarch and water mixture and stir. Reduce heat to low.
- Allow mixture to thicken while stirring occasionally.