Beef Roast

  • Prep Time: 20 mins
  • Total Time: 5 hrs 20 mins
  • Servings: 6
  • About This Recipe

    “Baking time is estimated. Sometimes it varies, depending on the roast.”

    Ingredients

  • 1 (4lb)boneless beef chuck roast
  • 1teaspoonsalt
  • 1/2 teaspoonpepper
  • 2teaspoonsparsley
  • 1teaspooncelery seed
  • 1/4 teaspoonthyme
  • 1/4 teaspoonbasil
  • 3cupswater
  • 2onions, wedged
  • 3carrots, sliced
  • 6potatoes, cut in 4 ths
  • Directions

  • Place roast in large roaster pan.
  • Combine next 6 ingredients; sprinkle over roast.
  • Place onions around roast.
  • Pour water in pan.
  • Bake tightly covered, at 350* for about 3-1/2 hours until roast is almost tender.
  • Add more water if needed.
  • Add carrots and potatoes; bake for 1-1/2 hour more, until vegetables are tender.
  • Baste roast and vegetables with juices.
  • Thicken with flour and water mix if desired.
  • Reviews

  • “Oh my goodness!I actually made a delicious roast!Followed recipe to the letter!Thanks!”

  • “I add a light sprinkle of garlic powder and a light sprinkle of white pepper.For au jus…add one cup of water.”

  • “I used a 2.5lb roast,cooked for 2.5 hours. I added 1 cup of beer in place of one of the 3 cups water.Plus 1/4 teaspoon garlic powder.It was great, one of the most tender beef roast I have had in a long time.”

  • “This was very good.I used a 3 lb roast and cooked for 3.5 hours.Very moist and tender.Thank you.”

  • “My family loved this! The meat came out fork tender and the potatoes and carrots tasted great. I did have to add more water twice. Thanks for a great recipe!”

  • “This smelled so good as it was cooking but it was really bland. It didn’t have much of a taste. It was like there was too much water. Next time I would cut the way back by half.”

  • “What a mess.I halved my piece of meat and didn’t have but one tiny onion.I could not remember whether I’d added celery seed to the bunch.I had a taste WAY long before it was ready, and it was tough as shoe leather (and this was a good piece of meat).I forgot it was still cooking and an hour or so later, took it out (finally), and it was incredibly moist.I plan on doing this again, but maybe paying more attention and getting it right.I will add a little more salt next time, and probably more onions than the recipe calls for, because I like onions.This is absolutely a keeper, and one I’d like to try to get right next time.”

  • “I made this in my crockpot, as others have suggested.This makes an absolutely TO DIE FOR gravy!I took 2 tbsp butter melted over medium heat and added approximately 2 tbsp flour and made a roux.I then added about 1 and a half cups of the hot broth from the crockpot and made a gravy.SOOO GOOD!I didn’t have to add any salt or seasonings.It was perfect!Thanks MizzNezz for a great tasting recipe!”

  • “I have made this roast at least 5 times now.It’s the only way i will cook a roast now!i love the comination of flavours and how the outer edge of meat gets a sort of salty, crunchy crust and the inside is fork tender.i was a little worried about the 3 cups of water; however, it’s incredible and makes some pretty incredible gravy.If i have time i do cook the vegies seperate to get the full flavour from the vegies.The only addition i’ve made is roasting parsnips in the pot-YUMMY!Thanks!My dad also thanks you, i made this at his house and he now has the recipe posted to use again and again!”

  • “I actually did this in my crockpot/slow cooker because last minute we ended up having to be out for the day. The flavors were wonderful! I used a small beef roast and instead of sprinkling on the spices I rubbed them into the meat. I didn’t have any celery salt so threw in a few celery sticks chopped in thirds. I couldn’t resist adding some garlic and a splash of red wine. Marvelous! I didn’t use the potatoes and I used whole carrots, however next time I’ll wait until we get home to cook the carrots or use another veg as cooking them for the full time as the roast left them tasteless. I will make this again. Thank you MizzNezz. “

  • “Oh, man thank you for this recipe. I was SO nervous b/c this was our Christmas dinner. We had about a 3 1/2 lb roast. I upped the salt amount (about 1 1/2 tsp seasoning salt), reduced the parsley (about 1/2 tsp dried) & no celery seed. I also used about 2 cups of water & reduced the amount of vegges only because I didn’t have a lot of room around the roast. I baked it for about 3 hours, then added 1 potato (cut into large wedges) & baby carrots. Cooked it for about 1 more hour, then let it rest, covered, for about 1/2 hour. I DID use the drippings to make a gravy, which I’d never done, but it worked well. I cooked the roast w/ the fat side down. The taters were amazing! Thank you so much!!!!!!!!”

  • “Meat was very tender. Just needed a bit more spice…so I added paprika. mmm”

  • “Amazingly perfect!Hubby declared it a do-over, which is high praise in this house!Thx!”

  • “Very good roast.I made this last week and we ate the whole thing in one sitting.I will use this recipe from now on for my roasts.Thank you for posting.”

  • “Left out the parsley, celery seed, thyme and basil. Excellent pot roast flavor without the herbs.Used 1 t. beef bouillon to season gravy instead of salt. Used Bisto (British gravy maker) to thicken gravy instead of flour.”

  • “Excellent!I didn’t have celery seeds so I just left that out.I was out of onions so instead I put about 1 tsp of onion powder in the water around the roast.Everyone loved it.”

  • “I have made this several times now and each time it has been equally delicious. thanks for posting, my family thanks you as well”

  • “Very tasty, easy to prep’ and was fork tender. This is a really good recipe.”

  • “Absoloutly wonderful! I cut the recipe in half and used a 2 lb roast. Soo tasty and the meat was so tender! Thanks for sharing!”

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