“My mom gave me the recipe for this pot roast, which I loved growing up. Tonight I made it for my husband, and he says it's his favorite thing that I've ever made for him.”
2hrs 30mins

Ingredients Nutrition

  • 1 12 lbs beef chuck roast
  • 2 garlic cloves
  • 1 small onion, chopped (about 1/4 cup)
  • 1 tablespoon oil
  • 1 cup chicken broth
  • gravymaster browning sauce
  • better than boullion beef base
  • 14 cup flour
  • salt and pepper


  1. Add oil to skillet and heat. Add chopped onion to skillet and cook until it is translucent. Add garlic and cook it until it is yellow.
  2. Add the meat to the skillet and brown on all sides.
  3. Add chicken broth to pan.
  4. Simmer for 2 hours.
  5. When the meat is done, it should be tender when pierced with a fork.
  6. Remove the meat from the pan and place it on a plate.
  7. Remove the broth from the pan and remove the liquid fat, placing it back in the pan.
  8. Gradually add the 1/4 cup flour to the pan, pressing out any lumps.
  9. When the fat and the flour are thoroughly combined, add the remaining liquid. If the liquid does not make up two cups, add a little water to make up the remaining volume.
  10. Stir the gravy over medium heat, being careful not to allow it to stick or form lumps.
  11. The gravy should thicken. When it has thickened as much as possible, add 1 tsp Gravymaster browning sauce.
  12. If you think it needs a little more flavour, remove a small amount of gravy from the pan, stir a small amount of Better than Boullion Beef Base into it and then add the mixture back into the pan.
  13. Return the meat to the gravy and reheat it in the gravy.

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