Delicious Default Dinners: Skillet Pot Roast

A classic among classics.

Becky Low shares her recipe for pot roast.
Skillet Pot Roast
1-2 tablespoons oil
1 3 pound chuck roast, approximately (about 2-2 ½ inch thick)*
2-3 cloves garlic, minced
1 medium onion, peeled, cut in half carrot, celery, optional to add flavor
1-2 cups beef broth, approximately
3 medium potatoes, to taste
3-4 medium carrots, to taste
8 ounces fresh mushrooms, to taste, optional

Using a heavy bottom pan with a snug lid (dutch oven, stock pot, deep skillet); heat oil over medium/medium high heat. Add roast and brown both sides. Add minced garlic, onion and optional carrot and celery for taste. Add enough broth to come ¼ to ½ the way up on the sides of the meat. Cover with a snug lid, bring to a boil, reduce heat to low/simmer (liquid should be gently simmering, not boiling); cook for approximately 2 hours; turn meat over after 1-hour and watch to ensure juices do not boil dry; add additional broth as needed. Check for doneness after 2 hours. Last 20-25 minutes of cooking add prepared potatoes and carrots or other vegetables of choice, cook until vegetables are tender. Remove meat and vegetables, keep warm. Use remaining juices for gravy.

To make gravy, add enough liquid to make approximately 2-cups (water, beef broth, soup, etc.). Adjust liquides for flavor and saltiness. Bring to a boil and thicken to desired consistency with 1-3 tablespoons cornstarch mixed with cold water (may also use package gravy mix as thickener – caution; if juices are salty the gravy mix will increase salt; use cornstarch instead)


Classic among classics – the Pot Roast. Chuck roasts are generally considered very flavorful but less tender cuts of meat, which makes them perfect for Pot Roast. Braising is cooking on low temperature for long time with moisture. The trick to a great pot roast is low temperature over a long time using liquid. The recipe above is a guide.

Click here for a reference guide for cuts of meat.

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